Traeger Grilled Tomahawk Steak – Reverse Sear Ribeye BBQ Recipe

A tomahawk steak isn’t just dinner, it’s a statement piece!

Big, bold, and bone-in, this ribeye cut is made for the Traeger pellet grill.

I went with my go-to dry rub, gave it an hour of low smoke, and then turned up the heat for a beautiful sear. The result was a juicy, smoky steak perfect for slicing up at the table.

Why Tomahawk Steaks Are Worth the Hype

A tomahawk is basically a bone-in ribeye, but that long, frenched bone turns a great steak into a showpiece.

It’s thick, well-marbled, and built for the grill, especially a pellet grill like my Traeger Pro 22, because you can ease it up to temp with steady heat and clean smoke, then finish hot for that crust.

What makes this cut perfect for a pellet grill:

• Marbling = flavor: Ribeye fat renders slowly, bathing the meat as it climbs through the 120s°F (low 50s°C) toward medium-rare.
• The bone helps: It insulates a bit near the eye, so you get a juicy, tender center with a dramatic presentation.
• Thick cut = control: At ~2 lbs (1 kg), there’s enough thickness to use a two-stage cook—low and slow first, hard sear last—without overcooking.
• Pellet grill advantage: The Traeger holds 225°F / 107°C like a champ, so smoke has time to kiss the steak while the fat softens. Then you can crank to 450°F / 232°C for a fast, even sear.
• Better texture, better crust: The slow phase minimizes that gray band under the crust, and the high-heat finish builds bark without drying the interior.

If you’ve ever wanted a steak that tastes like a ribeye but eats like an event, this is it. Keep the seasoning simple (I use my homemade dry rub), let the grill do the steady work, and you’ll slice into a blushing center with a glossy, charred crust every time.

What You’ll Need

When I fire up the Traeger for a tomahawk, I don’t overcomplicate things.

This cut already brings the drama, so I just gather a few essentials and let the steak do the talking.

Here’s what you need:

• 1 tomahawk ribeye steak (around 2 lbs / 1 kg). Big, thick, and with that impressive bone—it’s basically a built-in handle for your steak.
• BBQ dry rub – I used my own homemade rub, it’s sweet, smoky, and with just the right kick. (You can grab the recipe here).
• A Traeger or other pellet grill – steady temps and great smoke flavor, plus the ability to crank the heat when it’s time for the sear.
• A good meat thermometer – don’t even think about winging it without one with a steak this thick.
• Foil and a sharp carving knife – for resting and slicing like a pro.

It’s best to set everything out before I even touch the steak. Nothing kills the mood more than scrambling around the kitchen while your grill is already at temp.

Trust me, when you’ve got a tomahawk waiting, you want to be relaxed, beer in hand, and ready to focus on the cook—not hunting for foil at the last minute.

Step 1: Prepp the Tomahawk Steak

Getting a tomahawk steak ready for the grill is one of those moments I really look forward to. The prep is simple, but every step adds up to better flavor and a perfect cook.

Here’s how to do it:

• Bring it to room temp: Take the steak out of the fridge and let it rest on the counter for about 45–60 minutes. A thick ribeye like this won’t cook evenly if the center is still cold.
• Season generously: Go heavy with your favorite BBQ rub. I used my homemade BBQ dry rub. With a cut this big, there’s no such thing as “too much seasoning.” I made sure to cover every side (edges included), and pressed the rub in so it would stick.
• Why the rub matters: The brown sugar in the rub helps create a caramelized crust later, while the paprika and cayenne bring color and just the right touch of heat.

Step 2: Sook Low and Slow on the Pellet Grill

When you’re dealing with a tomahawk steak, patience pays off.

This isn’t a quick sear job; you want that smoke to cook the meat and the fat to slowly render down. That’s why the first stage is all about low and slow cooking.

Here’s how to do it:

• Set the grill: Start the Traeger and dial it in to 225°F (107°C). That’s the sweet spot for smoke penetration and gentle cooking.
• Add the steak: Once the grill is holding steady, place the tomahawk right in the center, bone side toward the heat. This will give it even exposure without blasting it.
• Track the temp: Use the built-in meat thermometer probe to keep an eye on the internal temperature. The target for this stage is 120°F (49°C), which takes about 1 hour. After it hits the temp, remove the steak from the grill.
• Why low and slow works:
  • It lets the fat start to render gradually, adding flavor and juiciness.
  • The smoke has time to sink in, giving the meat that classic Traeger depth.
  • You avoid drying out the edges while waiting for the thick center to cook.

Step 3: Crank Up the Heat for a Perfect Sear

This is where the steak goes from “really good” to “jaw-dropping.”

After the slow stage gave me that smoky base, it’s time to blast the tomahawk with high heat and build the crust everyone dreams about.

Here’s how to sear it:

• Turn up the heat: Crank the pellet grill from 225°F (107°C) up to 450°F (232°C). Don’t be shy here—you want that sizzle. When the grill is hot, put the tomahawk back in.
• Timing matters: Let it cook for about 15 minutes, flipping halfway through. The goal is to get that perfect crust without burning the rub.
• Target temp: When the probe reads 130°F (54°C) internal temp, it’s time to pull it. This lands right at a juicy medium-rare. If you like it more done, just give it a few more minutes.
• Why this step makes the difference:
  • The crust locks in all the juices.
  • High heat caramelizes the rub and sugars for a killer bite.
  • It turns a good steak into something that looks like it belongs in a steakhouse.

By the time I pulled it off, the steak looked like a masterpiece—dark crust on the outside, tender and blushing inside. All that was left was to let it rest before slicing into it!

Step 4: Rest and Slice

Pulling the tomahawk off the grill feels like a victory, but the job isn’t done yet.

If you slice too soon, all those flavorful juices you worked so hard to keep in will spill right onto the cutting board. That’s why resting is non-negotiable.

Here are the final steps:

• Wrap it up: As soon as you pull the steak, wrap it loosely in foil. Not too tight—you want it to breathe a little.
• Give it time: Let the tomahawk rest for 10–15 minutes. This gives the juices a chance to redistribute so every bite stays juicy.
• Carving it right: Once rested, grab a sharp carving knife and:
  • Cut the meat off the bone in one long slice.
  • Turn the steak and cut it into thick strips, steakhouse-style.
• Why resting matters:
  • The juices settle back into the meat instead of running out.
  • The temperature evens out, so you don’t have hot edges and cold spots.
  • You get cleaner, more impressive slices.

When I laid those slices out on the board, the tomahawk looked as good as it tasted—deep crust outside, warm pink center inside. At that point, I knew it was ready for the table.

Serving Suggestions

A tomahawk steak is more than dinner—it’s a centerpiece!

When I brought mine to the table, the first reaction was just wow. That bone-in ribeye commands attention, so I like to serve it family-style and keep the sides simple but bold.

Here’s how to plate and pair it:

• Show off the bone: Slice the steak and fan the pieces out on a wooden cutting board or platter, leaving the bone attached for drama.
• Balance the richness – Ribeye is buttery and rich, so I always add sides that cut through the fat:
  • Grilled asparagus or zucchini with a light char.
  • A crisp green salad with vinaigrette.
  • Pickled onions or a quick slaw for acidity.
• Hearty sides for comfort – Sometimes I go the other way and lean into the richness:
  • Roasted potatoes with rosemary.
  • Creamy mac and cheese.
  • Corn on the cob with a little chili-lime butter.
• Sauce or no sauce? Honestly, the crust and dry rub bring enough flavor, but sometimes I’ll set out a small dish of chimichurri or horseradish cream for anyone who wants an extra kick.

When I serve tomahawk steak this way, it feels less like a meal and more like an event. People gather around, pick their slices, and the whole thing becomes part of the fun!

I hope you’ll enjoy your tomahawk steak!

-Joonas