Traeger-Grilled Tomahawk Steak Recipe

The Traeger-Grilled Tomahawk Steak Recipe You’ll Want to Make Every Weekend

There’s something primal and wildly satisfying about grilling a steak with a bone so long it looks like it came straight out of a Flintstones episode. That, my friend, is the tomahawk steak—bold, beautiful, and bursting with flavor. And when it’s cooked low and slow on a Traeger using the reverse sear method? Absolute magic.

I still remember the first time I cooked a tomahawk steak on my Traeger. I was nervous—this wasn’t just any cut of meat. This was the king of steaks. But with a little research, a killer homemade seasoning, and a lot of patience, it turned out to be one of the most unforgettable meals I’ve ever made. Since then, this has become my go-to recipe for weekend dinners, especially in the summer when grilling becomes a ritual in my backyard.

Whether you’re new to smoker cooking or a seasoned BBQ queen, this easy tomahawk steak recipe for the Traeger will soon become one of your favorite smoker food ideas. Let's dig in.

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What Makes the Tomahawk Steak So Special?

The tomahawk steak is essentially a bone-in ribeye, but it comes with a long frenched rib bone that makes it visually impressive and perfect for entertaining. It’s thick (usually about 2 inches), generously marbled, and made to be shared.

This steak screams BBQ centerpiece. It's not only delicious—it’s theatrical. Slice it at the table, and you’ve got yourself a show-stopping summer dinner.

Tools You’ll Need to Nail This Recipe

Cooking a tomahawk steak isn’t complicated, but it does require a few must-have tools to help you get it just right:

A Traeger grill (or any quality pellet smoker)

A reliable meat thermometer

Tongs and a cutting board

Aluminum foil or butcher paper for resting

A cast-iron skillet for optional searing

Let’s not forget the secret weapon—seasoning and a good marinade.

The Best Homemade Seasoning Blend

Here’s my signature seasoning blend. It’s smoky, savory, and clings beautifully to the meat during the smoke.

Homemade Seasoning Mix:

1 tbsp kosher salt

1 tbsp coarse ground black pepper

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

½ tsp crushed red pepper flakes (optional for a kick)

Instructions: Mix all ingredients in a small bowl. Use immediately or store in an airtight jar for up to 3 months.

This rub is my go-to not just for steak, but for other BBQ dishes like smoked chicken or ribs. It’s an easy way to add bold flavor without relying on store-bought mixes.

The Easy Marinade (Optional but Flavor-Boosting)

If you have a few hours to spare, a marinade will deepen the flavor and add juiciness to the meat. Here’s an easy, flavor-packed one:

Steak Marinade:

¼ cup olive oil

2 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp balsamic vinegar

3 garlic cloves, minced

1 tsp Dijon mustard

1 tsp crushed black pepper

1 tbsp fresh rosemary, chopped

Instructions: Mix all ingredients in a resealable bag or container. Add the steak and marinate for 2–4 hours in the fridge. Remove and pat dry before seasoning and smoking.

I like to do this step early on a Saturday, then let the steak rest while I get the Traeger fired up.

How to Cook a Tomahawk Steak on a Traeger (Step-by-Step)

This method uses the reverse sear technique, which means we smoke the steak low and slow first, then finish with a high-heat sear for that crave-worthy crust.

Step-by-Step:

1. Prep the Steak

Remove the steak from the fridge at least 1 hour before cooking. Pat it dry with paper towels. Apply seasoning generously on all sides. Let it sit at room temperature.

2. Preheat Your Traeger

Set your Traeger to 225°F with hickory or mesquite pellets for a rich smoky flavor.

3. Smoke the Steak

Place the tomahawk steak directly on the grill grates. Insert your meat thermometer into the thickest part. Smoke until the internal temperature reaches 115°F (this takes about 45–60 minutes depending on thickness).

4. Rest and Heat Up for Sear

Remove the steak and wrap loosely in foil. Increase the Traeger temperature to 450–500°F. (Alternatively, sear in a cast iron skillet with a little butter.)

5. Sear the Steak

Return the steak to the hot grill and sear for 3–4 minutes per side until the internal temperature hits your desired doneness:

Rare: 120–125°F

Medium rare: 130–135°F

Medium: 140–145°F

6. Rest and Slice

Remove from heat and let the steak rest for 10 minutes. Slice against the grain and serve!

Must-Have Products to Make It Even Better

1. Traeger Pro Series 575 Wood Pellet Grill

This grill is beginner-friendly but powerful. It maintains a steady temperature, delivers even smoke, and connects to WiFi for remote control—perfect for busy weekends with family.

Ready to level up your BBQ game? Get the Traeger Pro 575 on Amazon

2. MEATER Plus Wireless Smart Meat Thermometer

Say goodbye to guessing doneness! This smart thermometer tracks your meat’s internal temp and sends alerts to your phone—making the reverse sear process foolproof.

Make every steak perfect. Check out MEATER Plus on Amazon

3. Lodge Cast Iron Skillet – 12 Inch

If you prefer searing in a skillet, this one is a dream. It holds heat evenly and develops an unbeatable crust.

Get restaurant-quality sears at home. Shop the Lodge Cast Iron Skillet here

What to Serve With It: Perfect BBQ Dishes

The tomahawk steak is rich and meaty, so I like to pair it with light, summery sides:

Grilled Corn on the Cob with chili-lime butter

Garlic Parmesan Roasted Potatoes

Arugula Salad with lemon vinaigrette

Grilled Peaches or Pineapple for a sweet finish

If you're planning a full summer dinner, add a cold rosé or a smoky bourbon cocktail to the mix.

Pro Tips for Steak Success

Let it rest. After smoking and searing, resting allows juices to redistribute for juicy slices.

Choose the right pellet. Hickory and mesquite work best with beef. Cherry adds a sweet touch.

Trim excess fat. But leave enough to baste the meat naturally.

Cook by temp, not time. Every steak is different, so rely on your thermometer.

Why This Recipe Will Be Your Weekend Favorite

I’ve made this steak for everything—from casual Sunday family dinners to Fourth of July BBQs—and every time, it disappears within minutes. There’s just something about that smoky, juicy bite paired with the drama of carving it tableside.

If you’re looking for a new smoker food idea or just want a solid go-to tomahawk steak recipe grill Traeger style, this one delivers.

You get:

A steakhouse-worthy flavor from the comfort of your backyard

The satisfaction of mastering the reverse sear technique

An unforgettable summer dinner with little effort

Final Thoughts

Grilling a tomahawk steak on your Traeger isn’t just about cooking—it’s about creating moments. Whether it’s a quiet dinner for two or a backyard bash, this recipe makes it memorable.

If you give this recipe a try (and I hope you do), tag me on social! I’d love to see your tomahawk triumphs. And don’t forget to check out those Amazon must-haves—they’ve completely changed how I BBQ.

Here’s to bold flavors, glowing embers, and steaks worth celebrating.