Smoked Tomahawk Ribeye on the Pellet Grill
This 3-pound tomahawk ribeye went straight on the pellet grill—no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.
WHAT MALCOM USED IN THIS RECIPE:
- Disposable BBQ Boards
- 5″ Flexible Curved Boning Knife
- Willingham’s W’ham Seasoning
- Killer Hogs AP Seasoning
- Killer Hogs Steak Seasoning
- Thermoworks DOT
- BBQ Gloves
Smoked Tomahawk Ribeye On The Pellet Grill Recipe
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Smoked Tomahawk Ribeye on the Pellet Grill
Description
Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.
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
Instructions
- 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.
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That’s how you nail a tomahawk on the pellet grill—low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you’ve got steakhouse flavor right in your backyard.
Malcom Reed
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The post Smoked Tomahawk Ribeye on the Pellet Grill appeared first on HowToBBBQRight.
