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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.
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
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
: 225 ˚F
: 225 ˚F
: 120 ˚F
: 450 ˚F
: 450 ˚F
: 130 ˚F