Fired up the pellet grill and cooked this 3lb tomahawk ribeye low & slow from start to finish — no sear needed. This smoked tomahawk steak gets seasoned up for big flavor, then cooked on the pellet grill at 250°F until it hit a perfect medium-rare. The butter rest takes it over the top, making one killer steak sauce.
#tomahawksteak #pelletgrillsteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Disposable BBQ Boards https://bit.ly/BBQBoards
- 5" Flexible Curved Boning Knife https://bit.ly/H2QKnife5
- Willingham's W'ham Seasoning - https://amzn.to/4glrYlN
- Killer Hogs AP Seasoning https://bit.ly/TheAPRub
- Killer Hogs Steak Seasoning https://bit.ly/KillerHogsSteakRub
- Thermoworks DOT https://alnk.to/gVNcOck
- BBQ Gloves https://bit.ly/H2Q_BBQGloves
Smoked Tomahawk Ribeye On The Pellet Grill Recipe
Ingredients
- 1 Tomahawk Ribeye Steak (about 3 lbs)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Willingham’s W’ham Original Mild Seasoning
- 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
- 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
- ½ stick (4 Tbsp) unsalted butter, cut into pats
Directions
1. Trim the Steak
- Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
2. Season Generously
- Rub the steak all over with Worcestershire sauce as a binder.
- Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
- Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
- Finish with a layer of Killer Hogs Steak Rub for texture and crust.
3. Rest & Fire Up the Grill
- Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
4. Smoke the Tomahawk
- Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
- Set your first target internal temp to 120°F.
- Once it hits 120, reset your probe to 128°F and monitor closely.
5. Rest with Butter
- Place pats of butter and a light sprinkle of Steak Rub on a platter.
- Remove the steak from the grill at 128°F and place it directly on butter.
- Tent loosely with foil and rest for 10 minutes.
6. Slice & Serve
- Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.
Recipe Note: For medium-rare, pull at 128°F. If you like it more done, cook it to a higher temperature—but always pull your steak about 5°F below your target because carryover cooking will finish it off as it rests.
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