Smoked Tomahawk Steak
Ingredients
- 1 Tomahawk steak
- Coarse salt
- Pepper (optional)
- Olive oil (optional)
Instructions
- Take the Tomahawk steak out of the refrigerator and pat it dry with paper towels. Optionally, rub olive oil over the steak to help seasoning adhere. Generously season both sides of the steak with coarse salt. Optionally, add pepper to taste.
- Rest the seasoned steak in the refrigerator overnight, uncovered, or let it rest at room temperature for 2-4 hours. Preheat the grill or smoker to high heat (around 500°F). Place the steak on the hot grill grate and sear for 1.5 minutes on each side to create grill marks. Lower the temperature to around 325°F.
- Move the steak to indirect heat if your grill has dual chambers. Insert a meat probe into the thickest part of the steak to monitor the internal temperature. Cook until the internal temperature reaches 130°F for medium-rare. Remove the steak from the grill and let it rest for 15-20 minutes.
- Transfer the steak to a cutting board and slice against the grain into desired thickness. Serve and enjoy your perfectly cooked Tomahawk steak!
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