Smoked Tomahawk Steak

Smoked Tomahawk Steak

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

basting butter

  • 12 gr / 1/2 cup butter

  • 1 tbsp fresh chives

  • 1 tbsp fresh parsley

  • 1 tsp minced garlic

sauce

Tools

Thanks to Borniak for sponsoring this recipe Visit their website to learn more.

How to

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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