Reverse Seared Tomahawk Steak (Traeger, Pellet Grill)

This reverse seared tomahawk steak recipe will be your new favorite way to enjoy a juicy and tender steak! The reverse sear method is ideal for thicker steaks, like the tomahawk cut, as it comes out perfectly cooked with a beautiful crust on the outside. 

I added extra flavor with a simple steak seasoning, plus two optional recipes for a steak sauce to go along with these beauties.

Choose between a homemade horseradish sour cream sauce and a fresh basil chimichurri- or serve both and let everyone take their pick!

Mouthwatering, juicy, and vibrantly flavored, this outstanding main course will shine at any family dinner, special occasion, or backyard barbecue.

juicy Traeger tomahawk steak recipe

Get the most flavorful, juiciest steak you've ever tasted with this Traeger reverse seared tomahawk steak recipe.

The secret to achieving a perfect steak temperature with a beautiful char is the reverse sear method, where you slow cook the steak in an electric smoker or pellet grill before giving it a quick sear in a cast iron skillet. 

I love my Traeger since it's the easiest way to achieve perfect results every time.

From Stuffed Traeger Smoked Pork Loin to Traeger Grilled Salmon (a popular recipe!) or Traeger Brisket, there's no shortage of pellet grill recipes here. But as a huge fan of ribeye, these reverse seared tomahawk steaks are certainly a favorite of mine!

The outside of the tomahawk ribeye steak gets a nice char, while the inside is full of flavor and juices. Combine this with a creamy horseradish sauce or some herbaceous chimichurri, and you have a show-stopping meal that will impress.

what is a tomahawk steak?

Tomahawk steaks are a thick ribeye on the bone. They are sometimes labeled cowboy steaks. Technically, the difference between a cowboy and a ribeye all comes down to the length of the bone.

A tomahawk steak is attached to a long bone (usually the same length of the steak itself) while a cowboy steak has a shortened bone. You can find either of these cuts from a butcher and sometimes a major grocery store (I've seen them at Fry's and Costco). 

The reverse sear grilling method will work for both tomahawk and cowboy steaks (and really any extra thick ribeye) so don't get too hung up on whether your cut is a tomahawk or a cowboy steak- either one will give you an incredible meal!

why this recipe works

Reverse searing allows the thick tomahawk steak to cook slowly and evenly at a lower temperature. Once the steak reaches a specific temperature, you'll sear it on a hot griddle or cast iron skillet to char the outside of the steak quickly at a very high heat.

Why does this method work best? Instead of grilling a thick steak over direct heat until the inside reaches a desired temperature (and running the risk of overcooking the steak), this method of cooking with indirect heat (low temperature) and then finishing it with a high-temp final sear gives you more control over the outcome.

Sure, indirect cooking takes a little bit longer, but the end result is a juicy, tender, flavorful steak with a beautiful crust. 

It's really the best way to lock in all the delicious flavor and moisture of a thick cut of meat like the tomahawk ribeye. Plus, using an electric smoker adds that next-level smoky flavor!

My reverse seared tomahawk steak is: 

• A simple way to cook a thick ribeye
• Infused with delicious smoky flavor
• Juicy and tender on the inside, with a perfectly seared crust on the outside
• Elevated with a simple steak seasoning and flavorful homemade sauces like horseradish and chimichurri.

featured ingredients

Here's a look at what you will need for these reverse seared tomahawks, along with the ingredients for the serving sauces. 

• Tomahawk steaks. These are extra thick, bone-in ribeye steaks, also commonly known as cowboy steaks. You can usually find them at a high-end butcher shop or specialty grocery store. 
• Seasoning. Kosher salt, pepper, garlic powder, smoked paprika, and onion powder are used to season the steak. 
• Sour cream. This is the base of the creamy horseradish sauce.
• Horseradish. Adds a spicy and tangy kick to the sauce that tastes delish with the smoky flavor of the reverse seared tomahawk steak. 
• Extra virgin olive oil. The base of the basil chimichurri sauce.
• Fresh herbs. I used finely chopped fresh basil and flat-leaf parsley — classic chimichurri herbs! 
• Balsamic vinegar and lemon juice. The slight tanginess of balsamic vinegar adds a nice depth of flavor to the chimichurri sauce while the acidity of fresh lemon juice helps balance out the flavors.

how to reverse sear tomahawk steaks

Cooking a thick cut of meat like a tomahawk steak might seem intimidating, but the great thing about the reverse sear method is that it's so simple.

With my step-by-step instructions, you'll have a perfect cut of steak every time.

Whether it's your first time cooking a tomahawk or you're a seasoned pro, the reverse sear method is a foolproof way to get the best results. Here's a look at the process but be sure to scroll to the bottom of the page to view the printable recipe card.

Before you begin: Let the steaks sit at room temperature for 1-2 hours. This will take the chill off. Preheat the Traeger (or similar pellet grill/smoker) to 225°F. Use Super Smoke if you have that feature. 

Pro tip: For my extra thick steaks, which were about 2.5 pounds a piece, it took about 1 hour and 20 minutes. For slightly smaller steaks, check the temperature after 1 hour. The steak cook time will vary based on your own grill, steak thickness, and preference.

During the last 5 minutes of cooking, prepare the horseradish sour cream sauce and/or basil chimichurri. This is entirely optional, but both of these steak sauces are tasty additions that I definitely recommend!

When the steak is done, heat a cast iron skillet, griddle or Blackstone until very hot and smoking.

Sear the steaks for 1-3 minutes per side or until they reach the target temperature and level of doneness. I like to sear the sides of the steak too. Remove and set on a baking sheet or cutting board.

Let the steaks rest for a few minutes. Serve with the homemade sauces, and enjoy your juicy steak!

pro tips for perfect steaks

• Season the steaks liberally. Tomahawk steaks are super thick (about 1-½ to 2 inches). When you think about it, that's a lot of meat you're working with! The simple dry rub recipe makes just enough to season two thick steaks. It might seem like too much but it adds the perfect amount of flavor to every bite.
• Let the steak come to room temperature. Let the steak sit at room temperature for at least 1 hour before cooking. This will help them cook evenly and won't slow down the cooking process at a lower temperature.
• Use a meat thermometer. This ensures that your steak is cooked to the preferred doneness. Most pellet grills and smokers will have a probe but I like to double-check the temp with a separate instant-read thermometer. 
• Let the steak rest. After cooking, let the steak rest for at least 10 minutes before slicing into it. This allows the juices to redistribute and results in a juicier steak! (Here's an interesting read from Serious Eats on why it's important to let meat rest!)

meat temperature guide

Here's a temperature guide- when it comes to removing the steaks from the pellet grill, I shoot for 10 degrees under my finished steak temperature. The temp will increase when you sear the steaks and continue to cook from the residual heat while they rest.

• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 140–145°F
• Medium well: 150–155°F

I usually like leaner cuts cooked to medium rare but fattier cuts like the marbled ribeye (and tomahawk / cowboys steaks) are really tasty prepared at a higher medium-rare and medium temperature, about 135°F to 140°F. This gives the fat more time to break down and tenderize the meat.

what to serve it with

Reverse seared tomahawk steak tastes great with all sorts of sides, but I absolutely love it with some summer barbecue classics!

Put that electric smoker to good use with this Traeger Smoked Asparagus Recipe. These Roasted Mashed Cauliflower with Garlic and Keto Cornbread Muffins with Almond Flour are comforting and delicious options as well.

And for some fresh and crunchy contrast, this Pickle De Gallo Recipe or Tangy Citrus Slaw is the way to go!

storage

If you happen to have leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can also freeze leftover steak for later use. To reheat, let it thaw and then sear briefly on both sides in a hot skillet.

You can save the large ribeye bones and even make your own beef bone broth!

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