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Blackened Saskatchewan Tomahawk Steaks

10

45

Hickory

As if massive tomahawk steaks weren’t impressive enough, Kelly Cahoon’s recipe calls for coating them in Traeger Blackened Saskatchewan Rub to give them a dark, caramelized crust with a deep red, medium-rare center.

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  • 2 Whole tomahawk steaks

  • 4 Tablespoon Traeger Blackened Saskatchewan Rub

  • 2 Tablespoon butter

  • 1

    When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  • 2

    Cover cold steaks in the Blackened Saskatchewan Rub. Let rest 10 minutes for the seasoning to adhere.

    • 2 Whole tomahawk steaks

    • 4 Tablespoon Traeger Blackened Saskatchewan Rub

  • 3

    Place steaks directly on grill grates and smoke for about 40 minutes, or until an internal temp reaches 119℉. Remove from grill and wrap tightly in foil to rest.
  • 4

    Turn up temperature on the grill to 400℉- with a cast iron pan or griddle inside. When the pan is hot, add 2 Tbsp of butter and sear the first steak, about 2-4 minutes per side, or until the internal temperature reads 125℉ - 130℉. Repeat with the other Tomahawk. Rest, slice, serve. Enjoy!

    • 2 Tablespoon butter

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