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Grilled Tomahawk Steak

5

1

Hickory

It doesn’t get better than a massive tomahawk steak on the Traeger. Start by smoking the rib-eyes until the internal temp reaches 120˚F, then crank up the heat, sear both sides, and serve up some beefy wood-fired flavor.

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  • 2 Tablespoon Kosher salt

  • 2 Tablespoon Ground black pepper

  • 1 Tablespoon paprika

  • 1 1/2 Teaspoon garlic powder

  • 1 1/2 Teaspoon onion powder

  • 1 1/2 Teaspoon Brown sugar

  • 1 Teaspoon ground mustard

  • 1/4 Teaspoon cayenne pepper

  • 2 Large tomahawk rib-eye steaks

  • 1

    In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, brown sugar, ground mustard, and cayenne.

    • 2 Tablespoon Kosher salt

    • 2 Tablespoon Ground black pepper

    • 1 Tablespoon paprika

    • 1 1/2 Teaspoon garlic powder

    • 1 1/2 Teaspoon onion powder

    • 1 1/2 Teaspoon Brown sugar

    • 1 Teaspoon ground mustard

    • 1/4 Teaspoon cayenne pepper

  • 2

    Season the steaks liberally with the rub, then let sit while the grill preheats.

    • 2 Large tomahawk rib-eye steaks

  • 3

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

    225 ˚F

  • 4

    Insert the probe into the center of a steak, avoiding the bone. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 120°F, 45-60 minutes. Remove the steak from the grill.

    225 ˚F

    120 ˚F

  • 5

    Increase the grill temperature to 450°F.

    450 ˚F

  • 6

    Return the steaks to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 130°F, 7-10 minutes per side.

    450 ˚F

    130 ˚F

  • 7

    Remove the steaks from grill and let rest 5 minutes before serving. Enjoy!

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