Proof you can cook a tomahawk start to finish on a pellet grill and get steakhouse results
Smoked Tomahawk Ribeye on the Pellet Grill
This big 3lb tomahawk ribeye gets seasoned up and cooked low & slow on the pellet grill from start to finish — no sear needed. I was worried it wouldn’t have much color or crust, but with the right layers of seasoning and steady heat, this steak came off the pit looking just as good as it tasted. Juicy, tender, medium-rare slices with a buttery sauce from the rest — it’s proof you can cook a tomahawk 100% on the pellet grill and get steakhouse results in your backyard.
Author:Malcom Reed
Ingredients
- 1 Tomahawk Ribeye Steak (about 3 lbs)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Willingham’s W’ham Original Mild Seasoning
-
1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
-
1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
- ½ stick (4 Tbsp) unsalted butter, cut into pats
Directions
Trim the Steak
Lightly trim any big pockets of fat around the edges and clean up the bone for presentation.
Season Generously
Rub the steak all over with Worcestershire sauce as a binder.
Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
Finish with a layer of Killer Hogs Steak Rub for texture and crust.
Rest & Fire Up the Grill
Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking.
Smoke the Tomahawk
- Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
- Set your first target internal temp to 120°F.
- Once it hits 120, reset your probe to 128°F and monitor closely.
Rest with Butter
Place pats of butter and a light sprinkle of Steak Rub on a platter.
Remove the steak from the grill at 128°F and place it directly on butter.
Tent loosely with foil and rest for 10 minutes.
Slice & Serve
Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.
Recipe Note
For medium-rare, pull at 128°F. If you like it more done, cook it to a higher temperature—but always pull your steak about5°F below your target because carryover cooking will finish it off as it rests.
Grill a 2.99# tomahawk per your instructions for a medium rare finish and it was much closer to very rare than medium rare. I used a Meater thermometer and it finished in just under 90 minutes. I used the Rectec Buslls eye pellet grill that always on the money, I could tell at the 1 hour mark that 250° wasn’t going be hot enough due little crust forming. But hey I continued the course. I ended up using our Sou Vide the next day and set the temp for 135° it was tough as hell. I’m not try to say anything about your cook but for me I’ll stick with charcoal for my steaks!
All the best!
Carl