If you’re all about power tools, chopping wood, and dreaming of the perfect steak, then the hanging tomahawk steak is your kind of recipe. We’re talking about a thick-cut, freakin’ delicious steak with a nice crust that will make you drool before the first bite.
To make the magic happen, we’re using the best method with the best flavor profile to take our thick steaks to the next level. It starts with a slow smoke at a low temperature, locking in that deep, rich flavor, then finishes with a blazing-hot sear on the grill.
Never tried cooking steak this way? Buckle up—this is one of the best steaks you’ll ever make!
Why You’ll Love the Perfect Tomahawk Steak
There’s something downright primal about a long-bone tomahawk steak. It has a unique look that brings out all the cowboy cooking vibes. The slow smoke lays the foundation for a tender steak that’s stacked with flavor. The smoked steak and grilled Tomahawk steak methods come together to make you the backyard bbq hero. This recipe is perfect for a special occasion or just enjoying a good meal with the fam.
This isn’t my only Tomahawk Steak recipe—because, let’s be real, I can’t get enough of this caveman classic. If you’re as obsessed as I am, check out my Tomahawk Steak, Crusted Tomahawk Recipe, The Best Tomahawk Steak, and Tomahawk Beef Short Ribs recipes.
The Brief History of the Tomahawk Steak
Big, bold, and built for meat lovers—the Tomahawk steak is the ultimate showstopper. This bad boy, which resembles a Tomahawk axe, is just like a ribeye, but with the long bone, it screams primal power. It’s basically a large cut of steak with a handle, and yeah, it’s as badass as it looks.
From Butcher’s Secret to Steakhouse Star
Butchers have known for ages that keeping the rib bone intact amps up the flavor and juiciness. But it wasn’t until steakhouses and fire-loving pitmasters got their hands on it that the Tomahawk became a legend. Toss in the rise of social media, and boom—suddenly, everyone wanted to reverse-sear one of these beasts over an open flame.
Why It’s a Next-Level Steak
Slow-smoked, then seared over a screaming-hot fire, this Tomahawk recipe delivers a perfect crust, melt-in-your-mouth texture, and that primal, caveman cooking experience. Whether you’re hanging it over a fire or going for a skillet sear, this is the steak that demands attention.
Bottom Line?
The Tomahawk isn’t just a cut of beef—it’s a statement. If you’re into power tools, fire, and unapologetically good food, this is the steak for you.
Hanging Tomahawk Steak Ingredients Round-Up
Undoubtedly, the best way to make a great steak is to grab the best meats and freshest ingredients first. Here’s a rundown of what you’ll need:
- Tomahawk Ribeye Steaks – For the cut of meat, grab two thick-cut, bone-in steaks from your local butcher or higher-end grocery stores.
- Kosher Salt & Black Pepper – The most basic yet essential seasonings for large steak.
- Cooking Oil – Use grapeseed, canola oil, or olive oil to help with the perfect sear.
- Spicy Herb Butter – This homemade compound butter is possibly the best part of this recipe. It’s a next-level mix of unsalted butter, parsley, garlic cloves, and then some of my favorite spicy mustard.
That’s it, y’all. Straightforward, right? Now that we know what we need let’s fire up the grill and crush this best tomahawk steak recipe ever. Skip to the recipe card or come with me while I run through the step-by-step directions.
Cooking Process: How to Make Hanging Tomahawk Steak
Prep the Steaks
First step? Drill a hole near the top of the long bone using a 1/4-inch drill bit. Then thread through some trussing string, butcher’s hook, or wire so you can hang the steaks in the smoker.
If you’re skipping the hanging method, just pat the steaks dry with a paper towel, then dry brine them by seasoning generously with kosher salt and black pepper. Then, let them sit at room temperature for 10-15 minutes.
Smoke Low & Slow
Fire up your smoker to medium-low heat (250 degrees F). Set up your hanging rack or place the steaks on a sheet pan with a rack inside the smoker.
Let the steaks slow cook for 1 to 1.5 hours until they hit an internal temperature of 120 degrees F for medium-rare. Use an instant-read thermometer to track the cooking time for best results.
Sear Over High Heat
Once the steak cooks to the desired internal temperature checked with your meat thermometer (the most important thing!), let them rest for 10-12 minutes. In the meantime, crank up a charcoal grill or gas grill to medium-high heat (400+ degrees F).
While the grill heats up, make the spicy herb butter by melting butter, garlic, parsley, and then the spicy mustard in a cast iron pan or heavy skillet for 3-4 minutes. Don’t overheat it because who wants burnt butter?
Next, go ahead and throw the big steaks onto the hot grill and sear for 60-90 seconds per side while basting with that killer herb butter. You want a perfect crust on the entire steak.
Rest & Serve
For the most tender cut of beef, let the steaks rest for 2-3 minutes on a cutting board before drizzling with the remaining butter. Slice, serve, and then enjoy this killer tomahawk ribeye steak recipe with your favorite sides!
What to Serve With Tomahawk Steak
A big steak like this deserves some next-level sides. If you want to go full send, pair it with some grilled lobster tails or garlic butter shrimp for the ultimate surf and turf dinner.
Looking for something classic? Loaded baked potatoes and a side of grilled asparagus bring the perfect balance. Whatever you choose, make sure you’ve got a good drink in hand and plenty of hungry guests ready to feast.
Leftovers & Reheating Instructions
Got leftover hanging tomahawk steak? Lucky you! Wrap any remaining steak in plastic wrap or aluminum foil. Store the meat in an airtight container in the fridge for up to 3-5 days. When it’s time to reheat, fire up your smoker or grill. Keep it low and slow at 225-250 degrees F until the steak warms through, then finish with a quick sear over direct heat to bring back that crust. Pro move? Slice it up for some killer steak sandwiches the next day. Trust me, you won’t regret it.
The biggest difference is that the butcher leaves the long bone attached to the steak, but essentially, it’s the same cut of meat. The long bone is perfect for the hanging tomahawk steak recipe.
Yep! Use a charcoal grill with indirect heat for a reverse sear method, or slow cook in the oven before finishing with a hot grill sear.
Check the meat case at your local butcher, higher-end grocery stores, or also order USDA Prime steaks online for top quality.
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Hanging Tomahawk Steaks
Ingredients
Steaks:
- 2 Tomahawk Ribeye Steaks
- 1.5 tbsp of Sea Salt
- 1.5 tbsp of Pepper
Spicy Herb Butter:
- 2 tbsp of Butter unsalted
- 2 tsp of Parsley chopped
- 2 tsp of Minced Garlic
- 1.5 tsp of Spicy Mustard
Instructions
- (If hanging your tomahawks, start here) Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steaks. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely in your smoker about 1-2 inches away from the offset plate.
- (Everyone else, start here) Lather your steaks with a little grapeseed oil or canola oil. Next, thoroughly season all sides with salt and black pepper. Don’t be afraid to over-season as some of the seasoning will fall off during the cooking process.
- Preheat your smoker to medium low temperature (around 250F). Add in your offset plate and set up your hanging device before closing the lid.
- Add your tomahawk steaks to the smoker and cook for about 1-1.5 hours until the internal temperature is 120F for medium rare. Once done, pull the steaks off and let rest for 10-12 minutes.
- As the steaks rest, preheat a grill to high heat (around 400F+). Add a basting skillet with all the ingredients for the spicy herb butter and let that melt (about 2 minutes). Once melted, pull off and set aside.
- When the steaks are done resting, sear them directly over the hot fire for about 60-90 seconds per side. Baste each side with a little of the herb butter in order to give yourself an excellent crust. Once the steaks are seared, pull them off and drizzle the remaining butter over the steaks for serving. Slice and enjoy!
Nutrition
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Been following the blog for sometime and this is one of my favourite recipes. Tried this few days ago at a family dinner but not with the Tomahawk Ribeye (that was too expensive for me). It turned out absolutely mouth-watering and everyone enjoyed every bite. The spicy mustard really spiced up everything 👌🏻
Cheers!
Going to try this soon. I like the simplicity.