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Blackened Saskatchewan Tomahawk Steaks
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
45 Minutes
Pellets
Hickory
Ingredients
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How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Whole | tomahawk steaks |
| 4 Tablespoon | Traeger Blackened Saskatchewan Rub |
| 2 Tablespoon | butter |
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Whole | tomahawk steaks |
| 4 Tablespoon | Traeger Blackened Saskatchewan Rub |
| 2 Tablespoon | butter |
Steps
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.
Ingredients
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!
Ingredients
2 Tablespoon butter
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