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BBQ Tomahawk Steaks

5

1

Mesquite

Smoked until medium-rare, then seared over high heat for a caramelized crust, this giant beef cut is raising the steaks.

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  • 1 (32 oz) bone-in tomahawk rib-eye, 2 inch thick

  • kosher salt

  • Meat Church Holy Cow BBQ Rub

  • 3 Tablespoon unsalted butter, preferably high-quality

  • 1

    Liberally season the steaks on all sides with salt. Let sit at room temperature for 1 hour.
    • 1 (32 oz) bone-in tomahawk rib-eye, 2 inch thick

    • To Taste kosher salt

  • 2

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F

  • 3

    Thoroughly rinse the salt off of the steaks and pat completely dry. Liberally season the steaks with Meat Church Holy Cow BBQ Rub on both sides.
    • To Taste Meat Church Holy Cow BBQ Rub

  • 4

    Insert the probe into the thickest part of a steak, avoiding the bone and any large pockets of fat. Place the steak directly on the grill grates grate. Close the lid and cook without disturbing until the internal temperature reaches 120°F, about 45 minutes.

    225 ˚F

    120 ˚F

  • 5

    Remove the steaks from the grill. Tent with aluminum foil and let rest for 10 minutes.
  • 6

    While steak is resting, place a large cast iron skillet on the grill. Increase the grill temperature to 450°F (or 500°F, if available).

    500 ˚F

  • 7

    Place the steaks in the skillet, reinsert the probe, and sear for 1 minute on each side. The internal temperature should not rise above 130°F.

    500 ˚F

    130 ˚F

  • 8

    Remove the steaks from the pan and top each with a generous pat of butter. Let rest for 10 minutes. The internal temperature will continue to rise to 130-135°F for a perfect medium-rare finish.

    135 ˚F

    • 3 Tablespoon unsalted butter, preferably high-quality

  • 9

    Slice and serve. Enjoy!

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