For tomahawk steak please review the terms of the Privacy Policy. It doesn’t get better than a massive tomahawk steak on a Traeger grill. In a small bowl, combine all ingredients for the rub.
Season the steaks liberally with the rub and set steaks aside while the grill preheats. F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Remove steaks from the grill and set aside to rest. Remove from grill and let rest 5 minutes before serving. Log In to your account to view and add notes to this recipe.
Once you have a reverse seared grilled tomahawk, you won’t want to grill steak any other way. How to Cook the Perfect Tomahawk Steak Want to know all of the secrets to cooking a perfect tomahawk steak? You’ll be surprised at how easy it is! Sign in and save recipe to your profile. Get free recipes sent straight into your inbox! Want to know all of the secrets to cooking a perfect tomahawk steak? Learn how to make the best steak of your life, right in your own home.
What is the best method to cook a Tomahawk Steak? You have a couple of choices when it comes to cooking tomahawk steaks, and both of them will result in a delicious steak, so it’s really just up to you and your own personal cooking preferences. The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender.
Steak Doneness Chart that informs desired doneness based on ideal temperature, appearance, and how it feels. How do I know when the steaks are done? In this recipe, you are instructed to cook until 130 degrees, so that after resting time it will reach 135 degrees Fahrenheit to be considered medium-rare. If you prefer a more well done steak, simply remove the meat at 5 degrees Fahrenheit lower than your desired doneness temperature. Use a meat thermometer for best results. Do I need to let the steaks rest?
