Get your smoker to the right temperature either by using its attached thermometer or by using a surface gun, and get an easy-read probe thermometer so you can read the temperature at the middle of the steak. Second, make friends with your kitchen thermometers and don’t be afraid to use them. A Tomahawk is so thick it can easily stay cool in the middle, which could interfere with cooking times. First, give it ample time to come up to room temperature. We recommend a few things for this steak. Proteins, sugars, and water in the steak attract one another, combine, and reconfigure to create a succulent array of rich, umami flavors and help produce a beautiful brown crust.
#SMOKED TOMAHAWK STEAK SERIES#
This is a complex series of chemical reactions that usually trigger in the presence of high heat. What you’re trying to do is initiate the Maillard reaction. We often hear of the finishing, browning, step described as “letting the surface sugars caramelize”, but that’s not entirely correct. It’s high-end eating with a caveman aesthetic.Įven though this steak looks intimidating, cooking it in the smoker is pretty straightforward-smoke it, let it rest, and then finish it on a high-temperature grill. The bone is frenched, a fancy term that means all the meat is stripped away and the clean, smooth bone is exposed, meant to mimic the handle of a tomahawk. Tomahawks create a dramatic appearance the steak itself is unapologetically thick, cut that way to retain the wide rib bone. The ribeye is part of the rib primal, the supportive muscles that run under the short ribs toward the front shoulders of a cow. The Tomahawk steak is a ribeye that’s cut to showcase the long, flashy short rib bone. But there are plenty of delicious cuts of steak, and even more ways to cook them. Steak was, of course, the easy decision, since it doesn’t make sense to develop a steakhouse seasoning and not feature it with steak. We were trying to decide what to make with earthy, pungent Brazilian Steakhouse Seasoning.
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