How to Smoke a Tomahawk Ribeye on a Traeger Grill

Traeger Tomahawk Ribeye

Looking for a steak that makes an immediate impression? The tomahawk ribeye is the answer: big, bold, and built for show.

This dramatic cut delivers rich flavor, impressive marbling, and the visual wow factor that turns any meal into an occasion.

Use a Traeger pellet grill to combine gentle smoking with a final high-heat sear for the best balance of smoke, tenderness, and crust.

What is a tomahawk ribeye?

A tomahawk ribeye is essentially a bone-in ribeye with an extra-long rib bone left attached, giving it the look of a tomahawk or small axe. The long bone and generous fat cap add flavor and present beautifully on the plate.

Cooking on the bone helps concentrate flavor and improves the final texture; despite its size, the tomahawk is approachable when you follow a reliable cooking plan.

This guide walks you through a foolproof reverse-sear approach so your steak ends up perfectly cooked, tender, and flavorful.

Why You’ll Love It

• Juicy and Tender: The reverse-sear method keeps the interior moist and evenly cooked to your desired doneness.
• Smoky Flavor: Traeger pellet grilling adds a subtle wood-smoke dimension without overpowering the beef.
• Show-Stopping Presentation: The long bone and thick cut create a memorable centerpiece for gatherings and celebrations.
• Simple Seasoning: A classic SPG (salt, pepper, garlic) seasoning highlights the beef’s natural flavors.
• Easy to Execute: With only a few ingredients and clear steps, this recipe is great for cooks of all levels.

Recipe Shopping List

You won’t need many items for this recipe. Buy a quality tomahawk and a simple SPG seasoning—salt, pepper, and garlic—to enhance the meat without masking it. Check the recipe card for exact measurements.

• Tomahawk steak (choose a well-marbled cut)
• SPG seasoning: salt, black pepper, garlic (a pre-mixed SPG or homemade blend)

How To Make This Recipe

Below is a concise overview of the process. Use the full recipe card for exact times and quantities while you cook.

1. Preheat your Traeger: Set the grill to 180°F and allow it to stabilize.
2. Season generously: Coat the tomahawk evenly with SPG seasoning and let it sit at room temperature briefly if possible.
3. Smoke low and slow: Place the steak on the grill and smoke until the internal temperature reaches about 100°F—usually around 90–120 minutes depending on size.
4. Raise heat to sear: Remove the steak, crank the grill to high (around 450°F), and let it come up to temperature.
5. Sear and develop crust: Return the steak to the hot grate, flip every 1–2 minutes, and rotate for crosshatch marks until the internal temperature reaches about 125°F for medium.
6. Rest and slice: Let the steak rest 8–10 minutes before slicing to let juices redistribute.

Why cook steak at home?

Cooking steak at home gives you control over temperature, seasoning, and timing—so you can reliably get better results than many restaurants. Home cooking is often more economical as well, especially for premium cuts like tomahawk ribeyes.

With a simple setup and a good thermometer, you can achieve restaurant-quality crust and doneness while keeping costs down and impressing guests.

Recipe FAQ

Have some grilled asparagus with this!

Serve This With

Steak and potatoes are a natural pairing. Try smoked smashed baby potatoes or stacked smoked potatoes with a parmesan cream sauce. Bright sides like grilled asparagus or a simple arugula salad balance the richness of the beef.

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