What You’ll Need
- 1 tomahawk ribeye (2–3 lbs, thick cut)
- Kosher salt
- Coarse black pepper
- Optional: garlic powder
- High smoke point oil (avocado or similar)
- Butter + fresh herbs (rosemary or thyme)
Step 1: Season
Pat the steak dry. Season generously with salt and pepper on all sides.
If you’ve got time, let it sit uncovered in the fridge for a few hours (or overnight) to dry brine.
Step 2: Smoke Low and Slow
- Preheat your smoker (like a SmokinTex Electric Smoker) to 225°F
- Use a mild wood like oak or hickory
- Place the steak directly on the rack
Smoke until internal temp hits:
- 110–115°F for medium rare
- This usually takes about 45–75 minutes, depending on thickness
Step 3: Rest Briefly
Pull the steak off and let it rest for about 10 minutes while you get your sear ready.
Step 4: Sear for Crust
- Heat a cast iron skillet or grill as hot as possible
- Add a little oil
- Sear the steak 1–2 minutes per side until a deep crust forms
Optional: Add butter, garlic, and herbs and baste while searing.
Step 5: Final Temp + Rest
Pull at:
- 125–130°F for medium rare
Let it rest another 10 minutes before slicing.
Step 6: Slice + Serve
Slice against the grain and serve immediately. Sprinkle a little finishing salt if you want to elevate it.
Pro Tip
This cut is all about control. The low, steady temp during the smoke (where something like a SmokinTex Electric Smoker shines) lets you build flavor without overcooking. The sear at the end gives you that steakhouse crust.
