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Smoked tomahawk steak on table with hands and knife cutting into steak.

Smoked Tomahawk

We missed our flight out of Charlotte because we drove over to JON G’S BARBECUE to try a
steak that pitmaster Garren Kirkman was working on in one of the monster smokers out
back. Ever since that day, I’ve had this recurring dream: There’s this big bad boy flying
through the air while I jump to try and take a bite, but it’s always just a bit too far away to
reach. I guess it was worth it.
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Prep Time 2 minutes
Cook Time 2 hours 30 minutes
Tempering Time 45 minutes
Total Time 3 hours 17 minutes
Servings: 6

Ingredients
  

  • 46 ounces tomahawk steak
  • 4 teaspoons Diamond Crystal kosher salt
  • 2 tablespoons freshly cracked black pepper
  • 1 tablespoon unsalted butter, cut into 2 pats
  • Flaky sea salt, preferably Maldon for garnish
  • Chimichurri Sauce for serving

Method 

  1. Preheat a smoker to between 225° and 250°F for indirect cooking, using well- seasoned white oak. The wood should be burning in the flame, not smoldering. Let the steaks sit for about 45 minutes to come to room temperature.
  2. Season the steak with the kosher salt and pepper on both sides, rubbing it evenly into the meat. Place the steak over the cool side of the grill and smoke the steak for 2 1/2 to 3 hours, flipping it halfway through, until the temperature reaches 120°F on an instant-read thermometer. Remove the steak from the smoker and let it rest on a carving board until cooled to 105°F.
  3. While the steak is cooling, prepare a charcoal grill for direct high-heat grilling.
  4. Once cooled to temperature, place the steak on the grill grate with the flame nearly touching the meat. Flip the steak often, every 1 to 2 minutes, until deeply, beautifully golden brown all over and the internal temperature reaches 125°F on an instant-read thermometer for rare.
  5. Transfer the steak to the carving board, place the butter pats on the steak, and tent with foil for about 5 minutes. Uncover, slice the steak against the grain into 1/4-inch-thick pieces, and sprinkle with flaky salt. Serve with chimichurri on the side.

Notes

About the recipe. This recipe is reprinted with permission. “Steak House” Text copyright © 2025 by Eric Wareheim. Photographs copyright © 2025 by Marcus Nilsson. Published by Ten Speed Press, an imprint of Crown Publishing Group, A division of Penguin Random House LLC.
 
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