Tomahawk steak with a mustard rub and a rich barbecue seasoning, this steak promises a delightful blend of smoke and spice. This smoked Tomahawk steak recipe transforms a simple cut into a feast, making any BBQ gathering unforgettable. Whether served at a backyard cookout or a special family dinner, it promises robust flavors and a show-stopping presentation.
Ingredients
1 Tomahawk steak, at least 5 cm / 2 inches thick
2 tbsp mustard
- 1 tbsp PitmasterX Texas beef seasoning
- 1 tbsp PitmasterX beef seasoning
3 twigs of Rosemary
basting butter
12 gr / 1/2 cup butter
1 tbsp fresh chives
1 tbsp fresh parsley
1 tsp minced garlic
sauce
1 spring onions
1/2 tbsp Gochujang (Korean chili paste)
200 gr / 1 cup roasted red peppers
60 ml / 1/4 cup Dutch mayonnaise
- 1/2 tbsp PitmasterX Deli BBQ seasoning
optional: sugar to taste
Tools
Thanks to Borniak for sponsoring this recipe Visit their website to learn more.
How to
- Begin by preparing your Tomahawk steak, ensuring it's at least 5 cm thick. Slather the steak with coarse mustard, creating a base layer that will subtly infuse the meat with flavor. Generously apply PitmasterX Texas BBQ seasoning and PitmasterX Beef seasoning to all sides of the steak, ensuring even coverage without masking the beef's natural qualities.
- Prepare your smoker by setting it to a mild 110°C or 230°F. Load it with Borniaks cherry wood chips to infuse the steak with a sweet, smoky flavor. Hang the steak in the smoker using butcher’s twine tied in a noose that tightens with tension, allowing even exposure to the smoke.
- While the steak smokes, prepare the basting butter by melting unsalted butter and mixing it with chopped chives, parsley, and minced garlic. As the steak absorbs the smoky aroma, baste it every 10 minutes with the herb-infused butter, creating a rich, golden crust.
- Simultaneously, craft a vibrant sauce by combining chopped spring onions, diced roasted red peppers, Dutch mayonnaise, a touch of gochujang for heat, and PitmasterX Deli BBQ seasoning. Adjust sweetness with sugar if desired.
- After smoking the steak for approximately 1.5 hours or until it reaches a core temperature of 52°C or 125°F, let it rest briefly. Serve the steak sliced, adorned with fresh rosemary and drizzled generously with the homemade sauce.
