Smoked Tomahawk

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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.

Course:

Dinner

entree

Main Course

Cuisine:

American

barbecue

Southern

Author: Eric Wareheim

Makes:

Servings: 6

Takes:

Prep Time: 2

Cook Time: 2 30

Tempering Time: 45

Total Time: 3 17

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

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.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

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.
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.
While the steak is cooling, prepare a charcoal grill for direct high-heat grilling.
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.
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.

Nutrition per Serving