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Blackened Saskatchewan Tomahawk Steaks

Traeger Kitchen


Blackened Saskatchewan Tomahawk Steaks

Prep Time

10 Minutes

Cook Time

45 Minutes

Effort
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Pellets

Hickory

As if massive tomahawk steaks weren’t impressive enough, Kelly Cahoon’s recipe calls for coating them in Traeger Blackened Saskatchewan Rub to give them a dark, caramelized crust with a deep red, medium-rare center.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    • 2

      Cover cold steaks in the Blackened Saskatchewan Rub. Let rest 10 minutes for the seasoning to adhere.
    • 3

      Place steaks directly on grill grates and smoke for about 40 minutes, or until an internal temp reaches 119℉. Remove from grill and wrap tightly in foil to rest.
    • 4

      Turn up temperature on the grill to 400℉- with a cast iron pan or griddle inside. When the pan is hot, add 2 Tbsp of butter and sear the first steak, about 2-4 minutes per side, or until the internal temperature reads 125℉ - 130℉. Repeat with the other Tomahawk. Rest, slice, serve. Enjoy!

    Cooking Notes

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