Traeger Tomahawk Steak

It's a type of ribeye steak that includes the rib bone. The bone is left intact and frenched, the meat is trimmed around the bone to reveal it. It's a large, flavorful, and tender cut that's well-marbled with fat.

It's called tomahawk steak because of the shape of the bone, which resembles a tomahawk axe. The long bone handle is left intact, which adds to the presentation of the steak and makes it gorgeous to look at. I grab mine from Butcherbox when they offer them. You can also check with your local butcher.

I recommend allowing the spices to penetrate for at least 30 minutes prior to smoking. I would never say you shouldn't marinate (up to 8 hours) if you have the time. It will add flavor to the steak and tenderness to the meat.

It has a rich, buttery flavor, and the texture is super juicy and tender. The high level of fat marbling in the meat contributes to its taste.

I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.

Total cook time will vary based on the size of your steak and your preferred doneness and texture. It will typically take a couple of hours to smoke.

Internal temperature - Using a meat thermometer or probe to check the internal temperature is the best way to cook steak perfectly to your liking.

Touch - Press the steak with your finger, a rare steak will feel soft and spongy, a medium-rare steak will have a little more resistance and a well-done steak will be super firm to the touch.

Appearance - Take a look at the color of the steak. A rare steak will be bright red in the center, a medium steak will be mostly brown with a small amount of pink, and well done has little to no pink.

My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend.

Mesquite - Strong, bold, and slightly sweet
Hickory - Smoky and slightly sweet
Oak - Mild and versatile, great with a variety of meats
Pecan - Mild and nutty
Cherry - Sweet and fruity flavor that pairs well with steak

I love to use my Homemade Steak Seasoning and Rub. It's a combo of smoked paprika, brown sugar or sweetener, garlic powder, onion powder, chili powder, salt, and nsweetened cocoa powder (Creates a nice crust on the steak when cooked and has a rich flavor that will enhance the flavor of the steak).

Remove the steak from the smoker when it reaches the following temperatures:
Rare: 118 degrees
Medium-rare: 120 degrees
Medium: 136 degrees
Medium Well: 143 degrees
Well-done: 154 degrees

Once the steak is removed from the heat it will continue to cook and the temperature will increase a little bit. The final cooked temperature should range:
Rare: 120 degrees
Medium-rare: 130 degrees
Medium: 140 degrees
Medium Well: 145 degrees
Well-done: 160 degrees

Be sure to allow the steak to rest for at least 10 minutes after you remove it from the smoker and before slicing it. During this time, the meat's juices redistribute, which helps to improve the tenderness and overall flavor of the steak. Resting also allows the internal temperature of the steak to even out, preventing it from becoming overcooked when it's sliced and served.

Once you’ve shown out with that smoked tomahawk, you’ll definitely want to save every last bite. Store the leftovers in an airtight container or wrap the steak tightly in foil, then refrigerate for up to 3–4 days. If you want to keep it longer, slice the meat off the bone, wrap it well, and freeze it for up to 2–3 months.