By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 / 107 ˚C
Super Smoke
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 / 107 ˚C
120 ˚F / 49 ˚C
5
Increase the grill temperature to 450°F.
450 ˚F / 232 ˚C
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 / 232 ˚C
130 ˚F / 54 ˚C
7
Remove the steaks from grill and let rest 5 minutes before serving. Enjoy!