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Smoked Tomahawk Steaks: Reverse Seared to Perfection

Smoked tomahawk steaks are a thick, flintstone-like hunk of ribeye with the "handle" still attached and they taste just as awesome as they look right out of the smoker!
Course Entree
Cuisine Hot Smoking
Prep Time 4 hours 10 minutes
Cook Time 2 hours
Servings 4 -6
Author Jeff Phillips


  • Tomahawk steaks
  • Coarse kosher salt ((for dry brining))
  • Olive oil ((helps the rub to stick to the meat better))
  • Jeff's Texas style rub


  • Sprinkle coarse kosher salt onto the top side of the tomahawk steaks.
  • Set the steaks on a cooling rack over a large pan in the fridge for 2 hours to let the salt melt and soak in.
  • Flip the steaks over and repeat the salt and fridge time for 2 hours on the reverse side.
  • Brush olive oil onto the top and sides of the steak and season liberally with Jeff's Texas style rub. Repeat the oil and seasoning on the reverse side of the steaks and they are ready for the smoker.
  • Preheat the smoker to 225°F and once it's ready, place the steaks directly on the smoker grate.
  • Let the steaks cook for about 1.5 hours or until they reach 100-110°F in the center.
  • At this point, sear the steaks on a hot grill, over live coals or under the broiler of your oven. The idea is to get a good browning on the outside of the steaks for flavor.
  • Let the steaks rest under tented foil for 10 minutes then slice ¼ inch thick and serve.