The Tomahawk steak is the ultimate showstopper, a thick, bone-in ribeye that always makes an entrance. Packed with rich marbling and intense beef flavour, this cut never fails to impress. In this recipe, we keep it classic but take it up a notch, smoking the Tomahawk low and slow with bourbon-infused oak for deep flavour, then finishing with a fiery sear. Topped with decadent cowboy butter and a sprinkle of homemade bourbon-infused salt, this steak is guaranteed to knock every other contender off the table. Simple, indulgent, and unforgettable.
Pair our smoked tomahawk steak recipe with sides that enhance its rich, smoky flavour. Creamy mashed potatoes or roasted garlic potatoes make the perfect comforting base. Grilled vegetables like asparagus, broccolini, or charred corn add freshness and a slight sweetness to balance the steak’s depth. A crisp salad with parmesan, rocket, and a sharp balsamic dressing helps cut through the richness, while sautéed mushrooms in garlic butter amplify its earthy notes. For a final touch, serve with warm crusty bread to mop up the melted cowboy butter.
We would recommend dry brining overnight as it enhances both flavour and tenderness by allowing the salt to penetrate deeply, seasoning the meat throughout.
You should use a meat thermometer to check internal temperature after each sear stage to avoid overcooking. Searing is to develop crust, not to cook through.
