Description
Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.
- 1 Tomahawk Ribeye Steak (about 3 lbs)
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Willingham’s W’ham Original Mild Seasoning
- 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)
- 1–2 Tbsp Killer Hogs Steak Rub (for texture & color)
- ½ stick (4 Tbsp) unsalted butter, cut into pats
- Trim the Steak
Lightly trim any big pockets of fat around the edges and clean up the bone for presentation. - Season Generously
Rub the steak all over with Worcestershire sauce as a binder.
Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor.
Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.
Finish with a layer of Killer Hogs Steak Rub for texture and crust. - Rest & Fire Up the Grill
Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking. - Smoke the Tomahawk
Place the steak on the pellet grill and insert a probe thermometer into the thickest part.
Set your first target internal temp to 120°F.
Once it hits 120, reset your probe to 128°F and monitor closely. - Rest with Butter
Place pats of butter and a light sprinkle of Steak Rub on a platter.
Remove the steak from the grill at 128°F and place it directly on butter.
Tent loosely with foil and rest for 10 minutes. - Slice & Serve
Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving.
