We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

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.

4

Activating this element will cause content on the page to be updated.

:

main

  • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.