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Choped Tomahawk Steaks
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5 from 2 votes

Hanging Tomahawk Steaks

Time to break out the powertools cause its time to do some Hanging Tomahawk Steaks in the smoker. Finish with a hot sear & butter FTW!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Cost: $100



  • 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


  • (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!