This cut is filled with flavor and Traeger Guru Team Member Matt Pittman understands the way to do it best. He is teaching his beef secrets in BBQ classes across the country and has shared some of his hints and tricks in this how-to guide. Make dinner epic with the perfect reverse seared Tomahawk. Trying out our hints on your own Traeger? Share your Tomahawk photographs on social websites with #TraegerGrills.
Not all beef is created equal. Using a higher-grade, quality beef will create all the difference when it comes to preference. When some steaks may be cheaper, you do not always know whether the cows have been treated with antibiotics or hormones, so it is important to supply your beef from someplace you trust.
Suggestion from Matt: There is a large difference in flavor when it comes to bud or grain-fed cows. Understanding where your beef comes from will help ensure you get the best taste possible.
Like other steaks, Tomahawks do not require a lot of prep work. You shouldn’t need to do any or much trimming since the butcher must have taken care of this for you. Next it boils to seasoning your steak just perfect. Make sure that you give yourself time to season the Tomahawk properly and let it get to room temp out of the fridge before you begin cooking.
Hint from Matt: I love to apply a thick coating of kosher salt an hour prior to seasoning. Be sure to wash off it and pat it dry.
BONE-IN TOMAHAWK RIBEYE
3 TBS. HIGH-QUALITY BUTTER
Tip from Matt: I advise using a chemical butter with herbs like basil or even roasted parsley to high your beef with.
1. When ready to cook, set your Traeger into 225. If using a WiFIRE®-enabled grill, turn Super Smoke mode.
2. Apply a liberal coating of kosher salt to all sides of the beef. Permit the steak to sit down at room temperature for one hour. After an hour thoroughly rinse off all salt the beef and pat completely dry.
3. Liberally season the steak with Holy Cow BBQ Rub on both sides. Then flip the steak and apply rub to the other side.
Tip from Matt: I like to season one side and let it set a few minutes prior to seasoning another.
4. Place the steak right onto the cooking grate. Don’t touch it, flip it, or spritz it. Simply leave it. Cook the steak until it reaches an internal temperature of 120 degrees F. This should take 45 minutes or so depending on the thickness.
5. Pull your steak off the grill and let it rest 10 minutes while lightly tented with aluminum foil.
6. Increase the warmth of your Traeger to 450 degrees F (500 degrees F if using a WiFIRE®-empowered grill). Allow it to get as sexy as possible.
Hint from Matt: You can set a oil with a high smoke point (like canola oil) or butter from the skillet if you want, but a dry griddle is good.
8. Sear the beef for 1 minute. Switch it sear the other hand for 1 minute. Doing this should bring your beef to no longer than 130 degrees F internal temperature.
9. Pull the steak off the grill and top it with a heavy amount of butter. The beef will continue to cook another 5 — 7 degrees due to carryover cooking while the butter melts over it. We are targeting 130 — 135 degrees F internal temperature which is the perfect medium-rare.
10. Allow the beef to rest 10 minutes. Slice and enjoy!
Nowadays you’ve mastered your new favorite beef. Make this Tomahawk for a special occasion to observe in smokin’ style. On the lookout for more of Matt’s recipes or need to search the entire Traeger recipe arsenal? Check out all our wood-fired recipes.
Find out More about Matt’s passion for BBQ and story.
Keep up with what’s occurring at Meat Church by following Matt on Instagramand if you want to sharpen your BBQ skills with Matt or one of our other Traeger pitmasters, sign up for a Traeger Shop Class near you.