Traeger Tomahawk Steak

Today, I’m diving headfirst into the smoky world of Traeger grilling with a juicy topic: the Traeger Tomahawk Steak. I’ll take you through reverse-searing this glorious hunk of meat, share some tips on choosing the perfect tomahawk, dish out the best rub seasoning, and even give you the lowdown on what to serve alongside this carnivore’s delight. So, grab your apron, and let’s get this grill party started!

How to Make Smoked Tomahawk Steak on Traeger

Alright, folks, here’s the meaty part of our adventure. First things first, get yourself a beautiful tomahawk steak. The tomahawk is basically a ribeye steak with an extended bone handle that’s been French-trimmed, making it look like an axe (hence the name). It’s a real showstopper!

1. Seasoning It Up: Liberally season your tomahawk with salt and pepper before anything else. Don’t skimp on this step; this big boy needs flavor.
2. Preheat Your Traeger: Fire up your Traeger grill to about 225°F. This low and slow approach is the secret sauce to a perfect reverse sear. Pop in some wood pellets for that smoky flavor. Hickory and oak are my go-to’s.
3. Time to Smoke: Place the seasoned tomahawk steak on the grill grates and insert a meat probe if you have one. Close the lid and let it smoke away. It’s like a spa day for your steak!
4. Probe for Perfection: Keep an eye on the internal temperature. You’re aiming for around 115°F for medium-rare. Patience is key here. It could take 45 minutes to an hour.
5. The Searing Showdown: Once you hit that target temperature, crank up the Traeger to high heat. We’re talking searing temperatures, around 500°F.
6. Sear It Like You Mean It: Lay your tomahawk steak directly on the grill grates and give it a good sear. We’re talking about 2-3 minutes per side. The goal? A beautiful crust.
7. Rest and Revel: Take it off the grill, cover it with foil, and let it rest for about 10 minutes. This gives the juices time to redistribute, ensuring every bite is tender and flavorful.

And there you have it, a reverse-seared tomahawk steak that will blow your taste buds away!

How to Choose the Perfect Tomahawk

Now, let’s talk shopping. Not all tomahawk steaks are created equal, my friends. Here’s how to pick a winner:

• Marbling Matters: Look for marbling, those little streaks of fat throughout the meat. Marbling equals flavor and juiciness.
• Size Sensibility: Size does matter, but not in the way you might think. Choose a tomahawk steak that suits your appetite and grill size. It’s all about balance.
• Thickness is Key: A thick cut ensures that you won’t end up with a dry steak even with the slow cooking process.
• Grade A Goodness: Go for Prime or Choice grade beef if you can. It’s like upgrading to first class for your taste buds.

Best Rub Seasoning

Now that you’ve got your tomahawk, let’s talk rubs. Here’s a recipe for a simple yet lip-smacking rub:

Ingredients:

• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

What to Serve

A steak this grand deserves some equally fantastic sidekicks. Here are my top picks:

• Loaded Baked Potatoes: Load ’em up with cheese, bacon, chives, and sour cream. It’s a match made in grill heaven.
• Grilled Asparagus: Drizzle them with olive oil, sprinkle some sea salt, and grill ’em alongside your tomahawk for a smoky, crunchy delight.
• Creamed Spinach: A velvety, creamy spinach side dish will cut through the richness of the steak beautifully.
• Red Wine: A bold Cabernet Sauvignon or Malbec will complement the meaty goodness of your tomahawk steak.
• Garlic Bread: Because what’s a steak dinner without some garlic bread, right?

Well, there you have it, my fellow grill masters and steak enthusiasts – a guide to Traeger Tomahawk Steak that’ll have your taste buds dancing the tango. Patience and preparation are the keys to a perfect sear, and the right rub can elevate your steak to legendary status. Pair it with some delicious sides, and you’ve got a meal to make your friends and family sing your praises.

So, fire up that Traeger, grab a tomahawk, and get ready to grill like a pro. Trust me; your taste buds will thank you! Until next time, happy grilling, and may your smoke be flavorful and your sear be legendary!

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Traeger Tomahawk Steak

Grill like a pro with our Traeger tomahawk steak recipe. Succulent, smoky flavors await as you sink your teeth into this culinary masterpiece.

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour

Servings 2

Ingredients

For the Steak:

• 1 Tomahawk steak 2-2.5 pounds
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the Sides:

• 2 large baking potatoes
• 2 tablespoons olive oil
• 1/2 cup grated cheddar cheese
• 4 slices of cooked bacon crumbled
• 2 tablespoons chopped chives
• 1/2 cup sour cream

For the Asparagus:

• 1 bunch fresh asparagus
• 2 tablespoons olive oil
• Sea salt to taste

Instructions

Preparing the Steak:

1. Season the Steak: In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary to create the rub seasoning. Set aside.
2. Prepare the Steak: Pat the tomahawk steak dry with paper towels. Sprinkle and rub the seasoning mixture generously all over the steak, ensuring it's evenly coated. Let the steak sit at room temperature while you prepare the grill.

Preparing the Grill:

1. Preheat Your Traeger Grill: Fire up your Traeger grill and set it to a low temperature of around 225°F. Add your preferred wood pellets (hickory or oak work well for this) to the pellet hopper.
2. Insert the Meat Probe: Place the meat probe into the thickest part of the tomahawk steak. This will help you monitor the internal temperature without opening the grill too often.

Smoking the Steak:

1. Smoke the Steak: Place the seasoned tomahawk steak directly on the grill grates once your grill has reached the desired temperature. Close the lid and let the steak smoke.

Preparing the Sides:

1. Bake the Potatoes: While the steak is smoking, wash the potatoes and prick them with a fork. Rub them with olive oil and a sprinkle of sea salt. Place them on a baking sheet and bake in a preheated oven at 350°F for about 45-60 minutes or until tender. Once done, cut the tops open and fluff the insides with a fork. Top each potato with cheddar cheese, crumbled bacon, chives, and a dollop of sour cream.
2. Prepare the Asparagus: Trim the tough ends of the asparagus. Drizzle olive oil over the asparagus, season with sea salt, and toss to coat. Set aside until it's time to grill them.

Searing the Steak:

1. Crank Up the Heat: When the tomahawk steak's internal temperature reaches around 115°F, it's time for the searing showdown. Increase the Traeger's temperature to high heat, targeting around 500°F.
2. Sear the Steak: Carefully transfer the steak from the grill grates to the high-heat zone. Sear it for 2-3 minutes per side or until you achieve a beautiful crust. Use your tongs to flip it.

Rest and Serve:

1. Rest the Steak: Remove the tomahawk steak from the grill and cover it loosely with aluminum foil. Let it rest for about 10 minutes. This allows the juices to redistribute within the meat, ensuring it's juicy and tender.
2. Grill the Asparagus: While the steak is resting, grill the asparagus on the Traeger for about 5-7 minutes, turning them occasionally until they're slightly charred and tender.
3. Serve and Enjoy: Slice the rested tomahawk steak into thick, juicy portions. Plate it alongside your loaded baked potatoes and grilled asparagus. Grab your favorite bottle of red wine, and you're ready to savor this homemade Traeger Tomahawk Steak masterpiece!