How to cook a BIG, THICK Tomahawk Steak on a pellet grill - perfectly, every time. And we also make a "dapping sauce" during the resting process for even more flavor!

Pellet Grill Tomahawk Steak

Name: Pellet Grill Tomahawk Steak
Ingredients: 1 Tomahawk Ribeye Steak; 1/4 cup W Sauce (or Worcestershire Sauce); 2 Tablespoons Killer Hogs Steak Rub; 1 Tablespoon Killer Hogs Hot Rub; 1/2 stick butter cut into pats

The simple method for smoking a big, thick Tomahawk Steak that has a ton of flavor and is a perfect medium rare.

Don't forget to make your "dabbing sauce" while you rest your steak...

Author:

Malcom Reed

Ingredients

1 Tomahawk Ribeye Steak
1/4 cup W Sauce (or Worcestershire Sauce)
2 Tablespoons Killer Hogs Steak Rub
1 Tablespoon Killer Hogs Hot Rub
1/2 stick butter cut into pats

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Directions

Prepare pellet grill for indirect smoking at 250F degrees.
Drizzle a little of the W Sauce on the outside of the tomahawk steak and season with Steak Rub followed by a light coat of Hot BBQ Rub.
Insert a probe thermometer into the center of the steak and place the steak on the pit.
Cook until the internal temperature reaches 125F degrees.
Place the butter on a piece of aluminum foil and drizzle it with a little W Sauce, add a little Steak Rub to the butter and sit the smoked tomahawk on top. Close the foil around the steak holding all the juices inside and rest for 30 minutes.
Carefully pour the juices from the foil into a small bowl and place the steak on a cutting board. Remove the bone and slice the steak. Serve with the butter dipping sauce and enjoy.