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.
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When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Cover cold steaks in the Blackened Saskatchewan Rub. Let rest 10 minutes for the seasoning to adhere.
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.
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!
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