A smoked tomahawk steak has a way of making any meal feel special. With deep smoke flavor, an impressive presentation, and a well-seared crust, this cut turns dinner into an experience worth savoring.
The reverse sear technique keeps the interior tender and juicy while delivering the steakhouse-style crust everyone loves. Below I’ve included an easy temperature guide so you can smoke and finish your tomahawk precisely to your preferred doneness, whether that’s medium-rare or more well done.
Tomahawks look fancy, but they’re straightforward to make at home. All you need is a quality cut, a good seasoning, and a smoker or pellet grill. The reverse sear method—low and slow smoking followed by a hot finish—gives consistent, restaurant-quality results.
If you’re wondering how long to smoke a tomahawk steak at 225°F, a typical window is about 45 minutes to 1.5 hours before the final sear, depending on thickness and desired doneness. Focus on internal temperature rather than time for the best outcome.
Why I Love This Smoked Tomahawk Steak
- Minimal, simple ingredients
- Impressive presentation for special meals
- Reliable reverse sear method
- Consistently excellent results
Smoking steaks is a relaxed way to spend an afternoon or evening with friends or family. Tomahawks make a great centerpiece since they look dramatic and deliver amazing flavor when cooked properly. They can be pricey, but you can often find deals, and this method works equally well for a large bone-in ribeye.
What is a Tomahawk Steak
A tomahawk steak is a thick-cut ribeye with the long rib bone left intact. The bone gives the cut a striking appearance, and the meat stays juicy and tender when cooked properly.
You can usually buy tomahawk steaks from a local butcher, a larger grocery store, or online if you need a specific size. I’ve even found them on clearance at big-box stores—watch for sales if you want a good deal.
What is a Reverse Sear
Reverse sear means cooking the steak low and slow first, then finishing with a very hot sear. This approach promotes even cooking throughout the steak and produces a deeply flavored crust right before serving.
It’s ideal for a smoked tomahawk because you get gentle smoke penetration without overcooking the exterior, then you crisp the outside quickly to lock in juices.
Temperature Guide
At 225°F, expect most tomahawk steaks to reach the target internal temperature in roughly 45 minutes to 1.5 hours before searing. Thickness and starting temperature of the meat influence the exact time, so use an instant-read or wireless probe thermometer.
Internal Temperatures for Smoked Tomahawk Steak (Reverse Sear)
Smoke first, then finish with a high-heat sear. Pulling the steaks from the smoker at the right temperature ensures the final result matches your preferred doneness.
| Rare: 120–125°F | (pull from smoker around 105–110°F) |
| Medium Rare: 130–135°F | (pull around 115–120°F) ⭐ most recommended |
| Medium: 140–145°F | (pull around 125–130°F) |
| Medium Well: 150–155°F | (pull around 135–140°F) |
| Well Done: 160°F+ | (pull around 145–150°F) |
✨ Pro tip: Temperatures continue to rise while the steak rests, so let it rest for about 10 minutes before slicing.
What you need for Smoked Tomahawk Steaks
| 🥩 Tomahawk steaks – Thick bone-in ribeye cuts that hold up well to low-and-slow smoking.
🥩 Steak seasoning or beef rub – Simple salt, pepper, and garlic is excellent; use a BBQ rub if you prefer bolder flavor. 🥩 Wood chips or pellets – Hickory, oak, or mesquite are good choices for deeper smoke flavor. Use whatever smoker or pellet grill you have available. Wireless meat thermometer – A probe thermometer makes it easy to monitor internal temperature while smoking and during the sear. |
How to Make Smoked Tomahawk Steaks
Step 1: Prep the steaks. Place steaks on a baking sheet or tray and pat dry if needed so seasoning adheres evenly.
Step 2: Season. Generously coat both sides with your rub or seasoning of choice. Be thorough so every surface is seasoned.
Step 3: Chill (optional). Refrigerate uncovered for at least 2 hours, or overnight if possible. This dries the surface slightly and helps the seasoning adhere.
Step 4: Preheat the smoker. Bring your smoker or pellet grill to 225°F and stabilize the temperature before adding the steaks.
Step 5: Smoke the steaks. Place steaks directly on the grates and smoke until the internal temperature reaches about 110–115°F for medium-rare (adjust if you prefer a different doneness).
Step 6: Sear to finish. Remove the steaks and raise heat to high—about 450°F on the smoker, or sear on a very hot flat top or large cast iron pan. Sear each side for about 3–4 minutes until a deep crust forms and you reach your final target temperature. Remember the steak will gain a few degrees while resting.
Step 7: Rest and slice. Rest steaks for 10–15 minutes, then slice against the grain and serve.
Leftovers are great for quick dishes the next day, such as tacos or breakfast calzones—slice thinly and reheat gently.
Additions & Substitutions
- Keep the seasoning simple with salt, pepper, and garlic powder for a classic steak flavor.
- Add a pat of garlic butter after searing for extra richness, or serve with a bright sauce to cut through the richness.
What to serve with this Smoked Tomahawk Steak recipe?
- Smoked mac and cheese or shells and cheese
- Garlic and herb smoked shrimp
- A bright pasta salad or a simple green salad
- Smoked potatoes or roasted potatoes
Make sure to PIN IT!
Reverse Seared Smoked Tomahawk Steaks
Pin Recipe
Ingredients
- 2 Tomahawk steaks
- Steak seasoning or beef rub
Equipment
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Smoker or pellet grill
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Wood pellets or charcoal
Method
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Lay steaks on a baking sheet or tray and season both sides generously.
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Refrigerate uncovered for at least 2 hours (optional but recommended).
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Preheat smoker or pellet grill to 225°F.
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Place steaks on the grates and smoke until internal temperature reaches about 110–115°F for medium-rare (refer to the temperature guide above).
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Remove steaks and raise heat to high (around 450°F) on the smoker, or prepare a very hot flat top or cast iron pan for searing.
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Sear each side for about 3–4 minutes until a deep crust forms and the final internal temperature is reached.
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Rest 10–15 minutes, slice against the grain, and serve.