Go Back
+ servings
A reverse seared tomahawk steak sliced open and topped with an herb butter compound.
Print

Reverse Sear Smoked Tomahawk Steak

This Reverse Seared Smoked Tomahawk Steak is slow smoked to perfection and then reverse seared over a hot griddle and served with a delicious garlic and herb butter compound. The result is an incredibly juicy and tender steak with a crisp outer crust that is packed with smoky flavor!
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Bring steak to room temp 2 hours
Servings 4
Calories 648kcal

Equipment

  • Traeger or other pellet smoker
  • Blackstone Griddle or cast iron pan

Ingredients

  • three pound tomahawk steak
  • 2 tbsp avocado oil or olive oil
  • 1 tbsp course sea salt
  • ½ tbsp black pepper
  • 1 tbsp granulated garlic
  • 2 tsp dried thyme
  • 2 tbsp butter or ghee for searing

Garlic and Herb Butter Compound

  • 4 tbsp grass-fed butter or ghee
  • 1 tbsp parsley finely chopped
  • 1 tbsp thyme finely chopped
  • 2 cloves garlic minced
  • ½ tsp lemon juice
  • salt to taste

Instructions

  • Pat the steak dry with paper towels and apply a thin layer of the avocado oil over the entire surface of the steak.
  • In a small bowl mix the sea salt, pepper, granulated garlic, and dried thyme. Rub dry rub all over the outside of the steak including the sides of the steak, and press it in. 
  • Set your tomahawk steak aside and allow it to come to room temperature for approximately two hours prior to beginning the cooking process. This will ensure a more even cook.
  • Preheat the Traeger or other pellet smoker to 250 degrees F when ready to cook.
  • Insert the temperature probe of the meat thermometer into the thickest part of the steak. Place the steak directly on the hot grill grates and smoke at 250F until the internal temperature reaches 115 degrees F and then remove the steak from the smoker. (The time will vary based on the size and thickness of the steak).
  • While the meat smokes, mix all ingredients for the herb compound butter in a small bowl. Place the bowl in the fridge until ready to serve. 
  • When the steak is nearing the end of the cook, add the ghee (or butter) to a preheated cast iron skillet or a preheated blackstone griddle and allow to melt (being careful not to let it burn). 
  • Add the steak to the hot griddle and sear for 2-3 minutes per side until the internal temperature of the steak reaches 135F or your desired doneness.
  • Let the steak rest on a cutting board for 5 minutes before serving topped with the compound butter.

Notes

Ingredient Notes
  • Tomahawk Ribeye Steak - You’ll often find this cut of meat at your local butcher rather than the regular grocery store. Look for thick steaks (approximately 2 inches) with good marbling.
  • Avocado oil - this helps the dry rub spices adhere to the steak.
  • Butter or Ghee - Sear the steak in butter or ghee for even more flavor! Ghee is a fantastic paleo alternative to butter. 
Degree of Doneness
  • Steak should be removed from the heat source when the internal temp is about 5 degrees lower than your desired level of doneness to prevent it from overcooking as it rests. 
    • Rare - 125 degrees F
    • Medium Rare - 135 degrees F
    • Medium - 145 degrees F
    • Medium Well - 150 degrees F
    • Well Done - 160 degrees F
Additional Reverse Searing Options 
  • Reverse sear on the Traeger - To reverse sear on the traeger (or other pellet grill) simply remove the ribeye after smoking and set it aside. Increase the temperature of the Traeger to the highest temperature setting (an effective sear can take place between 350 degrees F and 500 degrees F) and allow the grill to preheat completely.
    • Brush each side of the steak with the melted butter and once heated thoroughly, place the steak onto the grill grates. Sear each side until it has reached your desired internal temperature. 

Nutrition

Calories: 648kcal | Carbohydrates: 3g | Protein: 46g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1955mg | Potassium: 672mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 5mg