Traeger Tomahawk Ribeye
Our recipe for a Traeger Tomahawk Ribeye is an impressive way to cook this massive, flavorful steak perfectly, every time. By smoking the steak at a low temperature and then searing it over high heat, you get a tender, smoky flavor paired with a beautiful crust. This reverse-sear technique guarantees you even cooking and a juicy interior.
Traeger Tomahawk Ribeye
Are you looking for a steak that'll make people say, "WHOA"?
You totally found it.
The next time you are reaching for a delicious steak option, seek out this trendy cut and fire up the grill. You're about to wow people.
Tomahawk ribeyes are known for their impressive presentation and rich flavor. Using a Traeger grill lets you get perfect results every time.
What is a tomahawk ribeye?
The Tomahawk ribeye is a large, impressive cut of beef that is known for resembling a tomahawk. Sometimes called a bone-in ribeye, this popular cut of steak leaves a large, long bone attached to the classic ribeye cut.
Cooking meat on the bone gives it more flavor, and you can't beat the presentation of this impressive steak.
Don't be intimidated by how large it is. I'm going to give you a foolproof way to make sure your steak is perfectly cooked, amazingly tender, and the perfect temperature.
Why You'll Love It
- Juicy and Tender: The reverse-sear technique ensures the steak stays moist and evenly cooked.
- Smoky Flavor: Cooking on a Traeger grill adds a subtle, wood-smoked flavor to your steak.
- Show-Stopping Presentation: The tomahawk ribeye is visually striking, making it perfect for special occasions.
- Simple Seasoning: The SPG seasoning enhances the natural flavor of the beef without overpowering it.
- Easy to Execute: With minimal ingredients and a straightforward process, this recipe is accessible for all skill levels.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tomahawk Steak
- OWYD SPG Seasoning (Salt, Pepper, Garlic)
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Your Grill: Start by setting your Traeger grill to 180°F and allow it to preheat.
- Season the Steak: Generously coat the tomahawk ribeye with OWYD SPG seasoning.
- Smoke the Steak: Place the steak on the grill and smoke it until the internal temperature reaches 100°F, which takes about 1.5 hours.
- Sear on High Heat: Remove the steak and raise the grill temperature to 450°F. Once the grill is hot, sear the steak, flipping every 2 minutes and rotating for grill marks.
- Rest and Slice: Once the steak reaches 125°F for medium doneness, remove it from the grill and let it rest for 8-10 minutes before slicing.
Serve with our Loaded Smoked Baked Potato!
Why cook steak at home?
I love cooking steak at home because SO MANY restaurants do it wrong. Also, I hate ordering things out that I could make BETTER at home and without a ton of effort.
That's also one of the reasons I eat Ramen so much when I'm traveling or just going out to dinner. I can totally cook it at home. But it takes 4 days to get to the actual final result, and I have to seriously gear myself up.
There is also the COST factor.
Restaurant tomahawk ribeyes are even more marked up than your average steak, and unless you are eating at WAY fancier restaurants than I am (entirely possible), you aren't even getting a higher grade of meat.
More great BEEF recipes here!
Recipe FAQ
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, slice the steak before storing to make reheating easier.
Reheat the steak gently by wrapping it in foil and placing it in a low oven (250°F) until warmed through. Alternatively, you can reheat slices in a hot skillet for a quick sear.
Yes! You can smoke the steak in advance, then refrigerate it. When you're ready to serve, sear it over high heat to finish.
If you don't have SPG, you can make a simple substitute with salt, black pepper, and garlic powder in equal parts.
You should be able to find a good tomahawk at your local butcher shop. If you typically shop at regular grocery stores for your meat, try requesting these specifically if they don't have them out on the shelves.
I've also found tomahawk ribeyes at Costco and my local small grocer as well, so keep your eyes open!
Very little.
They are basically the same thing, but the cowboy ribeye has a shorter bone.
You can cook this steak in a lot of different ways. We've done great steaks on the Blackstone. You can also just grill them hot and fast instead of reverse searing.
Have some Grilled Asparagus with this!
Buy A Good Thermometer
Serve This With
Steak and potatoes is a perfect match, so for starters, I'd suggest getting some baby potatoes and doing a batch of Smoked Smashed Potatoes. Another great option would be our Smoked Potato Stacks.
More Beef Recipes
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Traeger Tomahawk Steak
This meaty ribeye, also known as the tomahawk steak, is an easy and impressive dinner to serve your family.
Ingredients
- Tomahawk steak
- 1 tablespoon OWYD SPG
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Instructions
- First start your grill and set it to 180 degrees Fahrenheit.
- Season your steak and place it directly onto the grill in the middle of the rack.
- Let it cook until the internal temperature reaches 100 degrees Fahrenheit. About 1 ½ hours.
- Pull the steak from the grill and turn it on high, (450 degrees Fahrenheit)
- Once the grill comes up to temperature, place the steak back onto the center of the rack.
- Flip every 2 minutes, rotating your steak 90 degrees the second time around if you desire to have the ideal grilling marks.
- For a medium steak, once the internal temperature reaches 125 degrees Fahrenheit, pull it from the grill and let rest 8-10 minutes before slicing.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 107mgSodium: 57mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 29g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Wow, thanks for this great recipe for Tomahawk ribeye. We always look a well-cooked steak, because, who doesn't?
Keep up the good work!
Delish! I'm over here drooling!
Thanks, Karly! It was AMAZING. Highly recommend!~
That looks AMAZING!!!! Can't wait to try it myself!
Thanks, Heather!
I saw this recipe two days too late. I saw the 2-3 pound tomahawk ribeyes at Costco a few days ago. I was very tempted, but went with a brisket. I’ll go back and fetch a few of those bad boys, thanks to your recipe and football season starting this Sunday.
Awwwww. Next time! The tomahawk is a great cut, and something everyone should try a few times! Make some loaded baked potatoes with them.
Stick with the ribeye e you don’t need to pay for a 10inch bone it’s a macho thing.
Indeed, but some people still buy them, so I wanted to provide an easy way for them to cook them and not waste that money. 😉