Mastering the Art of Smoked & Seared Tomahawk Steaks on Your Traeger Timberline XL

Few culinary experiences rival the grandeur and exquisite flavor of a perfectly cooked Tomahawk steak. These magnificent, thick-cut ribeye steaks, instantly recognizable by their impressive long, frenched bone, are more than just a meal; they’re a statement. Known for their exceptional marbling, which promises a rich, beefy flavor and unparalleled juicy tenderness, Tomahawks have become the epitome of luxury grilling. Achieving that ideal balance of smoky depth and a beautifully seared crust might seem challenging, but with the right technique and the powerful capabilities of a grill like the Traeger Timberline XL, it becomes an art form accessible to any home chef.

The secret to unlocking the full potential of these prime cuts lies in a two-stage cooking process: the reverse sear. This method involves a low and slow smoke to gently infuse the steak with incredible smoky goodness and cook it evenly to near perfection, followed by a high-heat sear to create an irresistible, deeply browned crust. The Traeger Timberline XL is uniquely equipped for this, allowing precise temperature control for the smoking phase and an integrated induction cooktop for that intense, flavor-locking sear in a cast-iron skillet. This combination ensures every bite delivers a harmonious blend of smoky aroma, tender texture, and a caramelized outer layer that will leave a lasting impression.

Why You Should Master This Tomahawk Steak Recipe

• Unbeatable Flavor Profile: This recipe combines the best of both worlds: the profound, nuanced smoky flavor from a low and slow pellet grill cook and the intense, savory crust achieved through a high-heat sear. The smoke penetrates deep into the meat, while the searing locks in all the precious juices, creating an incredibly rich and complex taste experience that simply cannot be replicated by traditional grilling methods alone. The result is a steak that is tender on the inside with a perfectly rendered fat cap, and exquisitely crispy on the outside.
• Show-Stopping Presentation: A Tomahawk steak is naturally a showstopper. Its magnificent size, impressive bone-in structure, and beautiful marbling make it a visually stunning centerpiece for any meal or special occasion. When you bring a perfectly smoked and seared Tomahawk to the table, guests are instantly impressed not just by its size, but by the evident care and expertise that went into its preparation. It’s more than just food; it’s an experience that ignites conversation and anticipation.
• Easier to Master Than You Think: Cooking a thick-cut steak like a Tomahawk might seem intimidating, but this reverse-sear method, especially with a Traeger pellet grill, simplifies the process significantly. The Traeger’s precision temperature control takes the guesswork out of the low-and-slow smoking phase, ensuring even cooking and perfect smoke infusion. The induction top with a cast-iron skillet provides a consistent and intense heat for searing, making it easy to achieve that coveted crust without overcooking the interior. This combination provides a forgiving environment, allowing you to confidently cook a restaurant-quality steak right in your backyard.
• Impressive Tenderness and Juiciness: The slow smoking process gently cooks the steak, allowing connective tissues to break down, resulting in an incredibly tender texture. This method also allows the internal temperature to rise gradually and evenly, preventing the outer edges from drying out while the center cooks. Following this with a quick, intense sear creates a crust without further cooking the interior significantly, preserving all those delicious juices within the steak. Each slice will be bursting with flavor and melt-in-your-mouth tenderness.
• Versatility in Flavor Customization: While we recommend specific rubs for an exceptional umami and savory base, this method is incredibly versatile. You can experiment with different wood pellets (hickory, cherry, oak) on your Traeger to impart various smoke flavors. Furthermore, the seasoning options are endless, allowing you to tailor the steak’s profile to your personal preferences or complement specific side dishes. This adaptability ensures that while the core technique remains, the flavor journey can always be new and exciting.

Essential Ingredients for Your Perfect Tomahawk Steaks

Crafting the perfect Tomahawk steak begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the rich flavor and tender texture that makes this cut so celebrated.

• Tomahawk Steaks (2 whole): The star of our show. Look for steaks that are at least 2 inches thick with generous, even marbling throughout the meat. Marbling – the fine streaks of fat within the muscle – is crucial as it melts during cooking, infusing the steak with moisture and an incredible depth of flavor, ensuring a juicy and tender result. The longer bone is typically frenched (cleaned of meat and fat), adding to the dramatic presentation.
• 2 tsp Olive Oil: This serves as an excellent binder for your seasonings. A light coat of olive oil helps the rubs adhere evenly to the steak’s surface, ensuring every inch of the meat is coated with flavor. It also aids in developing a beautiful crust during the searing process.
• 1 tbsp Smoked Q Rock’s Anytime Spice Blend: This proprietary SPG (Salt, Pepper, Garlic) blend forms the foundational flavor layer for your Tomahawk. Its balanced salty and garlicky notes enhance the natural beefy taste without overpowering it, providing a robust and savory base. This all-purpose seasoning is designed to bring out the best in any cut of meat.
• 1 tbsp Smoked Q Rock’s Coffee Rub: Adding this coffee-based rub on top of the SPG creates a truly unique and delicious umami flavor. The coffee grounds, when cooked, don’t taste like coffee but instead deepen the beef’s natural richness, imparting a dark, savory crust with subtle earthy notes. It’s an unexpected but incredibly effective way to elevate the steak’s profile.
• 1 tbsp Salted Butter: Butter is introduced towards the end of the cooking process, specifically during the searing and resting phases. It adds richness, promotes browning, and helps to pull all the wonderful flavors of the rub and the meat together. As the steak rests, the butter melts into the warm meat, contributing to its luscious texture and taste.
• 1 tsp Finishing Salt (e.g., Flaky Sea Salt or Flavored Salt): A sprinkle of finishing salt just before serving is the perfect final touch. It provides a bright burst of salinity and a delightful textural contrast with its delicate crunch. Whether you choose a classic flaky sea salt or a smoked, truffle, or garlic-infused variety, it elevates the steak’s overall flavor and presentation.

Detailed Instructions for Cooking Tomahawk Steaks to Perfection

Follow these step-by-step instructions to achieve a flawless, flavorful, and incredibly tender Tomahawk steak using the reverse sear method on your Traeger Timberline XL.

1. Preheat Your Traeger Timberline XL for Optimal Smoking

Begin by setting your Traeger Timberline XL to 250°F (121°C). Allow it to fully preheat with the lid closed. This crucial step ensures that the grill reaches a stable temperature and begins producing clean, consistent smoke, which is essential for infusing your steaks with that signature smoky flavor. While the grill is coming up to temperature, you can begin preparing your steaks.

2. Properly Season the Tomahawk Steaks

Once your grill is preheating, prepare your Tomahawk steaks. First, pat the steaks thoroughly dry with paper towels; a dry surface promotes better crust formation. Apply a light, even coat of olive oil to both sides of each steak. This acts as a binder, helping the seasonings adhere effectively. Next, generously season both sides with equal parts of Smoked Q Rock’s Anytime Seasoning and Smoked Q Rock’s Coffee Rub. Don’t be shy – these thick cuts can handle a good amount of seasoning. Gently press the rubs into the meat to ensure they form a solid, even layer that won’t fall off during cooking. For best results, allow the seasoned steaks to rest at room temperature for 15-30 minutes before placing them on the grill, which helps with more even cooking.

3. Initiate the Low and Slow Smoke

With your smoker preheated and steaks seasoned, carefully place the Tomahawk steaks directly onto the grill grates. Ensure there is adequate space between them for even smoke circulation. Close the lid and smoke at 250°F (121°C) for approximately 2 hours. The exact time may vary depending on the thickness of your steaks and your desired final doneness, so use a reliable leave-in meat thermometer for accuracy. This low and slow smoking phase is vital, as it allows the steaks to gradually absorb a rich, deep smoky flavor and cooks them gently to a near-perfect internal temperature before searing.

4. Prepare for the High-Heat Sear

Once your steaks reach an internal temperature of about 125°F (52°C) – this is your cue to prepare for the sear. Place a heavy-duty cast-iron skillet on your Traeger’s induction cooktop and preheat it on high. Cast iron retains heat exceptionally well, which is crucial for a perfect crust. Just as the internal temperature of your steaks approaches 130°F (54°C), add a tablespoon of salted butter to the searing hot cast iron skillet. The butter will melt and foam, signaling it’s ready for the steaks. Have your tongs and a meat thermometer ready.

5. Execute the Perfect Sear

As soon as your steaks hit 130°F (54°C) internal temperature, carefully transfer them from the smoker directly into the screaming hot cast-iron skillet. Sear each side for 1-2 minutes. You are looking for a deep, rich brown crust to form, indicating the Maillard reaction is taking place, creating complex savory flavors. If your skillet is large enough, you can sear both steaks at once; otherwise, sear them one at a time to maintain high heat. You can also briefly sear the fatty edges if desired for even rendering. Be mindful not to overcrowd the pan, as this can lower the temperature and hinder crust development.

6. The Essential Resting Phase

Immediately after searing, when the internal temperature of your steaks is between 130-135°F (54-57°C) for a perfect medium-rare, remove them from the skillet. Place each steak on a clean cutting board or a wire rack set over a baking sheet. Top each steak with a pat of salted butter and a sprinkle of finishing sea salt. Loosely tent the steaks with foil and allow them to rest undisturbed for 5-10 minutes. This resting period is absolutely critical; it allows the muscle fibers to relax and the juices, which have migrated to the center during cooking, to redistribute throughout the entire steak. This ensures every bite is incredibly tender, juicy, and flavorful, preventing all the delicious moisture from running out when you slice.

7. Slice, Serve, and Savor

Once rested, your magnificent Tomahawk steaks are ready to be carved. Using a sharp knife, carefully slice the meat away from the bone. Then, slice the steak against the grain into thick, succulent pieces. Slicing against the grain shortens the muscle fibers, making each bite even more tender. Arrange the slices artfully, perhaps returning them to the bone for a dramatic presentation, and serve immediately to your eager family or guests. Prepare for applause!

Variations and Substitutions to Customize Your Tomahawk

While the recommended recipe provides a fantastic base, there are several ways to adapt it to your taste preferences or available equipment:

Alternate Rubs and Seasonings: For a simpler approach, you can let the natural, rich flavors of the Tomahawk steak shine through by using just equal parts of coarse sea salt and freshly cracked black pepper. This classic “salt and pepper” method is incredibly effective and a favorite among purists. You could also explore different store-bought beef rubs or create your own blend with ingredients like paprika, onion powder, cayenne pepper, or dried herbs like rosemary and thyme to add varying dimensions of flavor.

Reverse Sear Entirely on the Traeger (Without Induction Cooktop): If your Traeger model doesn’t have an induction cooktop, or if you prefer to keep the entire cooking process on the pellet grill, you can perform a reverse sear solely on the smoker. Follow the same initial steps outlined above for smoking. Once the steaks reach 125°F (52°C), remove them from the grill, then crank your Traeger’s temperature up to its highest setting (usually 450°F or 500°F). Once the grill is screaming hot, return the steaks to the grates and sear for 2-4 minutes per side, or until a deep brown crust forms. Monitor closely to prevent burning and ensure you still hit your desired internal temperature. This method delivers an excellent smoky crust.

Compound Butter: Elevate the finishing butter by making a compound butter. Before resting, mix softened butter with minced garlic, fresh herbs (like rosemary, thyme, or parsley), and a touch of black pepper. Placing a slice of this flavored butter on top of the hot steak as it rests will infuse it with even more aromatic goodness.

Expert Tips and Tricks for Tomahawk Steak Success

Achieving grilling perfection with a Tomahawk steak involves attention to detail. These tips will help you nail it every time:

• Monitor the Internal Temperature Religiously: This is perhaps the single most important tip for cooking any steak, especially a thick cut like a Tomahawk. Use a high-quality, reliable wireless meat thermometer that allows you to monitor the internal temperature without opening the grill lid. This ensures consistent cooking and prevents heat loss. Target temperatures for doneness are:
  • Rare: 120-125°F (49-52°C)
  • Medium-Rare: 130-135°F (54-57°C) – Recommended for Tomahawk steaks
  • Medium: 140-145°F (60-63°C)
  • Medium-Well: 150-155°F (66-68°C)

  Remember, the steak will continue to cook slightly (carryover cooking) after it’s removed from the heat, so pull it 5-10 degrees below your target final temperature.

• Let the Meat Rest – It’s Non-Negotiable: As emphasized in the instructions, resting your steak is not an optional step; it is absolutely crucial for a juicy result. During cooking, the muscle fibers contract and push juices to the center. Resting allows these juices to redistribute throughout the steak, ensuring every slice is moist and tender. Skipping this step will result in a dry steak, regardless of how perfectly it was cooked.
• Achieve a Sizzling Hot Cast Iron Skillet: For that desirable, deep brown crust, your cast iron skillet must be intensely hot before the steak touches it. Preheating it thoroughly on high heat on the induction cooktop or a stovetop for several minutes is essential. You should see a wisp of smoke or a drop of water should evaporate instantly. A properly preheated skillet ensures a quick and effective sear, maximizing flavor development and minimizing the time the steak spends on high heat, thus preventing overcooking of the interior.
• Pat Steaks Dry Before Seasoning: Moisture on the surface of your steak will prevent a good sear. Always pat your Tomahawk steaks thoroughly dry with paper towels before applying olive oil and rubs. A dry surface allows for better caramelization and crust formation (the Maillard reaction).
• Bring Steaks to Room Temperature: For more even cooking, remove your Tomahawk steaks from the refrigerator 30-60 minutes before you plan to season and smoke them. This allows the internal temperature of the steak to rise slightly, reducing the cooking time and helping to ensure that the entire steak cooks uniformly, from edge to center.
• Don’t Crowd the Sear: If you are searing multiple Tomahawks, ensure your cast iron skillet is large enough to accommodate them without overcrowding. If there isn’t enough space, sear them one at a time. Crowding the pan will drop the temperature of the skillet, causing the steaks to steam rather than sear, resulting in a less desirable crust.
• Experiment with Wood Pellets: The Traeger Timberline XL allows you to experiment with various wood pellet flavors. For beef, classic choices like hickory, oak, or mesquite provide a robust smoke flavor. For a slightly milder, sweeter smoke, try cherry or apple. Different woods will impart distinct aromatic qualities to your smoked Tomahawk.