How to Perfectly Cook a Tomahawk Steak on a Pellet Grill

I was browsing the meat selection at Sams Club a couple weeks ago when the butcher came out with a new meat cart and started discounting the meat still in the case. To my surprise they marked several tomahawks down, so I had to grab one! Known for its resemblance of a tomahawk axe, this steak is a favorite for special occasions or just a special meal. With its rich marbling, tender, juicy texture and deep, beefy flavor it is worth the splurge. 

Benefits of Using a Pellet Grill

I have said this before, but my pellet grill is one of the main tools in my cooking arsenal I would not want to live without. A pellet grill offers several advantages that enhance both flavor and cooking precision. One of the standout benefits is flavor enhancement; the wood pellets infuse the meat with a subtle smoky flavor, which can be customized based on pellet type, such as hickory, mesquite, or applewood. Additionally, pellet grills provide precise temperature control, allowing for consistent, even cooking throughout the process. This of this like as your outdoor oven. It also makes it easier to achieve the perfect temperature of doneness.

Ingredients and Equipment

Ingredients

  – 1. One tomahawk ribeye steak 

  – 2. Olive oil or your preferred cooking oil

  – 3. Kosher salt

  – 4. Freshly ground black pepper

  – 5. Optional seasonings (garlic powder, thyme, rosemary)

Equipment

  – 1. Pellet grill (e.g., Traeger, Pit Boss)

  – 2. Wood pellets (oak, hickory, or mesquite)

  – 3. Meat thermometer (instant-read or probe)

  – 4. Grill tongs

  – 5. Aluminum foil

  – 6. Cutting board

  – 7. Sharp carving knife

Preparation Steps

1. Remove the tomahawk steak from the refrigerator and let it sit at room temperature for about 1 hour.
2. Pat the steak dry with paper towels to remove any excess moisture.
3. Lightly coat all sides of the steak with olive oil.
4. Generously season the steak with kosher salt and freshly ground black pepper.
5. Add any additional seasonings or meat rubs, such as garlic powder, rosemary, or smoked paprika, if desired. I liked the Traeger Prime Rib seasoning

Setting up the pellet grill

1. Fill hopper with wood pellets, I used the signature blend.
2. Preheat grill to 225°F 
3. Clean grill grates

Cooking Instructions

Initial smoking phase

1. Place steak on the grill away from direct heat
2. Insert meat thermometer into the center
3. Close lid and smoke until internal temperature reaches 119°F 

  – Approximate time: 45 minutes to 1 hour

Resting Steps

1. Remove steak from grill and tent with aluminum foil
2. Allow to rest while preparing for searing
3. Increase grill temperature to high 450º
4. Place large cast iron skillet on grill to heat up

Searing Phase

1. Once skillet is hot, place steak into skillet

2.Add stick of butter and seasoning to skillet. I used minced garlic, Italian herb and more prime rib seasoning.

3. Sear each side for 2-3 minutes to develop a crust
4. Monitor internal temperature for desired doneness:

     – Medium-rare: 130-135°F 

     – Medium: 135-145°F 

     -Medium well: 145-155ºF

Final resting

1. Remove steak from grill
2. Let it rest uncovered for 10 minutes to redistribute juices

Serving Suggestions

Carving the steak

  – Slice meat off the bone & Cut into portions 

Optional toppings:

  – Cowboy butter

  – Chimichurri sauce