Tomahawk On Fire

Prep Time: 10 minutes
Cook Time: 1 Hour
Total Time: 1 hour 30 minutes
Difficulty Level: Easy
Cook Method: Traeger/Smoker
Doneness: Your preference! Medium-rare is 125°F (57°C)
Oven Temperature: 250°F (211°C)

This playful and easy-to-master dish isn’t just about cooking a steak — it’s about serving up serious flavor with serious flair. With a twirl of twine and a sprinkle of sea salt magic, you’ll be ready to take center stage at your next cookout. Every sizzle and crackle brings you one step closer to BBQ greatness. Fire it up, impress your guests, and let the Tomahawk steal the show!

Ingredients

• Tomahawk
  

• Sea salt flakes
  

• Pepper
  

• Avocado oil
  
  

Instructions

1. Begin by setting your Traeger’s temperature to a toasty 250°F (211°C), allowing it to reach optimal smoking conditions.

2. Next, tie the tomahawk steak with twine, ensuring its shape remains intact throughout the smoking process. Coat it generously with avocado oil and sprinkle sea salt flakes and freshly ground black pepper all over the steak. Allow the steak to rest and soak up the flavorful seasoning while the grill preheats.
   

1. Once you are ready to cook, insert the MEATER Pro probe into the thickest part of the tomahawk, avoiding the bone. Whatever doneness level you prefer, your MEATER will have your back. For a perfect medium-rare, set your desired target temperature to 125°F (57°C) in the MEATER App and begin your cook.
   

2. After inserting your MEATER probe, place the seasoned steak directly on the grill grates, close the lid, and smoke until the MEATER App notifies you to remove it from the heat.
   

3. Once you have removed the tomahawk from the smoker, allow your steak to rest. The MEATER App will also alert you once your meat has finished resting.

4. Finally, heat a cast iron skillet over medium-high heat and sear both sides of the steak to crispy perfection! Enjoy with one of our recommended butter recipe. Bon appétit!
   
   

Cajun Bone Marrow Butter (OPTIONAL)

Ingredients

• 4 bone shafts (bone marrow)
  

• 2 teaspoons of sea salt flakes
  

• 1 teaspoon of freshly cracked black pepper
  

• 12 tablespoons of unsalted softened butter
  

• 1 ½ tablespoon of cajun seasoning

• 2 tablespoons chopped parsley
  

• 3 garlic cloves minced  

Instructions

1. Preheat your smoker to 325°F.

2. Soak you bone shafts in a bowl with salted water for 12-24 hrs to get rid of any blood.
   

3. Season the cleaned bone shaft with salt and pepper. Place bones on the smoker.
   
   
4. After 30 minutes on the smoker, remove the marrow bones and allow to cool slightly.
   
   
5. Place butter in a bowl with cajun seasoning, garlic, parsley, using a spoon scoop bone marrow into a bowl, mix well and roll into a log using saran wrap and chill until firm.
   
   
6. Cut into 1 inch circles and enjoy with steak!