A Tomahawk is a bone-in ribeye steak. The bone is usually cleaned and left about 6” long, which makes for a very impressive look.
We prepared this beast of a steak over an open fire using Maple Smoking Blocks and some Maple Smoking Chips for an extra intense smoke flavor. This recipe pairs really well with our Alder Planked Morel Mushrooms with Thyme and Garlic.
If cooking on an open fire, wait for the flames to die down and for the coals to develop.
- Build a fire using the smoking blocks and charcoal or preheat a grill to 550°F.
- To help prevent sticking, rub oil on both sides of the steak and season well with salt and pepper.
- Place the steak on the hot grates and cook for 2 minutes. Rotate the steak 90° and cook for 2 more minutes. Turn the steak over and throw some smoking chips on the coals directly below the meat.
- Continue to add smoking chips and keep cooking until you reach an internal temperature of 120°F for rare, 125°F for medium rare, 130°F for medium and so on.
- Allow the steak to rest for several minutes before slicing.
*Keep a spray bottle of water handy in case of flare-ups.