Smoked Tomahawk Steaks Recipe
A tomahawk steak is delicious, decadent, and great for feeding more than one person. However, Smoked Tomahawk Steaks take the buttery texture of a slowly reverse seared steak and applies the intense flavor of wood smoke to bring a whole new profile to your favorite cut of steak.
Smoked Tomahawk Steaks Recipe
PrintIngredients
Method
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2
tomahawk steaks
2 tbsp.
Kosher salt
1 tbsp.
Dehydrated garlic
½ tbsp.
Freshly ground black pepper
1 tsp.
Paprika
Strong flavored wood chips/chunks like hickory, mesquite, red oak,
- Combine the seasoning in a bowl. Season the steaks thoroughly with your seasoning blend, then leave them to sit for about 1 hour to allow the salt to work its magic.
- While waiting for the salt on the steak, light a full load of charcoal and pour it into the bottom basket of your Apollo® Smoker. Fill the water basin with hot water to act as a heat sync. Allow the smoker to preheat and adjust the air shutters to ¼ open to reach a temperature of around 200°F.
- Use a drill and a ¼-inch or a 15/64 bit to drill a hole into the bone near the top. Insert the meat hooks.
- Open the bottom hatch in the smoker and add the desired wood chips/chunks to your charcoal. Hang the steaks from the lid and insert a meat thermometer to monitor the internal temperature.
- Smoke the steaks for 1 to 2 hours until an internal temperature of 130°F has been reached. Once there, pull the steaks to a cutting board to rest while you break down the Apollo® Smoker so that it is a charcoal grill. If the coals are still hot, rake them into a pile and heat the grill for searing. If they’re spent, light another ½ load of charcoal to add.
- Sear the rested steaks over direct heat for 2 minutes per side until delicious sear marks form.
- Slice the steaks and serve with your favorite sides.
Smoked Tomahawk Steaks use a similar technique to the reverse sear where you slowly cook the steak using a lower temperature to melt the fat within the steak, leaving it more tender and succulent than ever imaginable. What is your secret technique for the perfect steak? Tell us all about it by sending stories and photos to our social pages like Grills Facebook and Instagram using the hashtags #perfectSteak and #NapoleonGrills.
Happy Grilling!
Drill a hole in the bones for meat hooks
Test the fit of the meat hooks
Season thoroughly with the salt and garlic mixture
Hang in the lid of the smoker
Add more coals and move the cooking grids directly over top
Sear over direct heat for 2 to 3 minutes per side
Rest the steak before slicing
Slice and top with a bit of compound butter
Smoky and delicious. Can you just taste it?
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Drill a hole in the bones for meat hooks
Test the fit of the meat hooks
Season thoroughly with the salt and garlic mixture
Hang in the lid of the smoker
Add more coals and move the cooking grids directly over top
Sear over direct heat for 2 to 3 minutes per side
Rest the steak before slicing
Slice and top with a bit of compound butter
Smoky and delicious. Can you just taste it?
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