Tomahawk Steaks are basically a fancy ribeye. The bone that the steak is normally cut from, is left attached and frenched out. They are usually sold in a thick cut as you see here.
We got these for a Father’s Day celebration. My husband was quite pleased with the result. First, we smoked them, and then we did a reverse sear on our second grill. I made an herbed butter that we brushed over the top when they were being seared.
Smoke with hickory wood for 25-30 minutes at 350 degrees F or until the internal temperature reaches 130 degrees F (for medium-rare). This is all based on thickness and how cold the meat was when you put it on the smoker. You may have to modify a bit, but don’t overcook these lovely prehistoric-looking steaks.
Drop on to a preheated, clean grill on medium-high heat and sear both sides by brushing on the herb butter as you sear each side. Watch for flare-ups, some are okay.