Why This Tomahawk Steak is Going Viral
If you’ve spent any time on food social media lately, you’ve likely seen the majestic Tomahawk steak—a thick, marbled ribeye with a long, dramatic bone. It’s the ultimate “wow” dish for any dinner party or weekend cookout. But while most people stick to the traditional reverse sear, this recipe is breaking the internet by flipping the script.
By searing first and smoking second, we’re achieving a crust that would make a high-end steakhouse jealous. Add in our viral “coal-smoked” Fresno honey garlic butter, and you have a flavor profile that is sweet, spicy, and deeply smoky. This isn’t just a meal; it’s an event.
The “Sear-Then-Smoke” Advantage
Most pitmasters tell you to smoke first and sear last. However, this recipe proves that searing a dry, room-temperature steak at °F to °F creates a superior Maillard reaction.
When the meat is at its driest, it caramelizes more efficiently. By locking in that crust early, you avoid the “steaming” effect that can happen when a steak comes out of a moist smoker. After the sear, a gentle finish at °F ensures the center reaches a perfect, edge-to-edge medium-rare without overcooking the exterior.
The Secret Ingredient: Coal-Smoked Butter
The real star of the show is the Fresno honey garlic butter. We use a “Mason Jar” infusion technique that sounds like magic but is actually pure science.
By dropping a red-hot piece of natural lump charcoal (never use briquettes!) directly into a jar with softened butter, honey, and peppers, you trap clean, wood-fired smoke. In just two minutes, your butter is transformed into a smoky, velvety sauce that balances the heat of Fresno peppers with the sweetness of honey.
What You’ll Need
Tomahawk Steaks: to . pounds each, at least inches thick.
Tomahawk Steaks: to . pounds each, at least inches thick.
The Butter Base: Softened butter, minced garlic, diced Fresno peppers (or red jalapeños), honey, and lemon juice.
The Butter Base: Softened butter, minced garlic, diced Fresno peppers (or red jalapeños), honey, and lemon juice.
The Seasoning: Keep it simple with kosher salt, coarse black pepper, and garlic powder.
The Seasoning: Keep it simple with kosher salt, coarse black pepper, and garlic powder.
The Gear: Natural lump charcoal and a heat-safe Mason jar.
The Gear: Natural lump charcoal and a heat-safe Mason jar.
Step-by-Step Instructions
Combine your butter, garlic, Fresno pepper, honey, lemon juice, and herbs in a heat-safe Mason jar, leaving an inch of space at the top. Use tongs to drop a red-hot, ashed-over piece of lump charcoal into the jar and seal it immediately. Let it sit for minutes to infuse, then remove the coal and stir until smooth.
Pat your steaks completely dry—moisture is the enemy of a good crust! Lightly coat with olive oil or beef tallow, then season generously on all sides. Let the steaks sit at room temperature for about minutes to “temper,” which ensures even cooking.
Preheat your grill to a screaming °F to °F. Sear the steaks for to minutes per side until you see a deep, caramelized bark. You’re looking for an internal temperature of about °F at this stage.
Move the steaks to the indirect heat side of the grill (or drop your pellet grill to °F). Add a chunk of oak or hickory for extra aroma. Smoke until the internal temperature hits °F for medium-rare.
This is the most important part: let the steak rest for minutes. This allows the juices to redistribute. Spoon that glorious coal-smoked butter over the top while it rests so it melts into every nook and cranny.
Tips for Success
Check the Grain: A Tomahawk has multiple muscles. Slice the meat away from the bone first, then identify the grain of the main eye and slice perpendicular to it for maximum tenderness.
Check the Grain: A Tomahawk has multiple muscles. Slice the meat away from the bone first, then identify the grain of the main eye and slice perpendicular to it for maximum tenderness.
Lump Charcoal Only: Briquettes contain fillers that can make your butter taste like chemicals. Stick to hardwood lump charcoal for that clean, campfire flavor.
Lump Charcoal Only: Briquettes contain fillers that can make your butter taste like chemicals. Stick to hardwood lump charcoal for that clean, campfire flavor.
Target Temperature: Pulling at °F is key. Carryover cooking will bring the steak to a perfect °F–°F as it rests.
Target Temperature: Pulling at °F is key. Carryover cooking will bring the steak to a perfect °F–°F as it rests.
