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BBQ Tomahawk Steaks by Matt Pittman

Difficulty 3/5
Prep time 5 mins

Cook time 60 mins
Serves 4-6

Hardwood Texas Beef Blend

Smoked till medium rare, then seared over high heat for a caramelized crust, this giant beef cut is raising the steaks.


1, 2-inch thick (32 oz) bone-in tomahawk ribeye

Meat Church Holy Cow BBQ Rub

Kosher salt

3 Tbsp high quality butter

Cast iron griddle or skillet


When ready to cook start the Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

Apply a liberal coat of kosher salt to all sides of the steak. Allow the steak to sit at room temperature for one hour.

After an hour, thoroughly rinse all salt off the steak and pat completely dry. Liberally season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.

Place the steak directly onto the cooking grate. Don’t touch it, don’t flip it or spritz it. Cook the steak until it reaches an internal temperature of 120 degrees F. This should take 45 minutes or so minutes depending on the thickness.

Pull steak after it has reached an internal temperature of 120 degrees F. Let the steak rest 10 minutes lightly tented with aluminum foil.

While steak is resting, place a cast iron skillet on the grate. Increase the grill temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill). Allow it to get as hot as possible.

Place the steak on the dry cast iron griddle and sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to an internal temperature of no more than 130 degrees F. 

Pull steak and top with a heavy amount of butter. The steak will continue to cook another 5-7 degrees due to carry over cooking while the butter melts over it. We are targeting 130-135 degrees F internal temperature which is a perfect medium-rare!

Allow the steak to rest 10 minutes. Slice and enjoy!

This recipe was provided by Pro Team member Matt Pittman. Check out more of his recipes and products on his Meat Church website.

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