Smoked & Seared Tomahawk Steak
Let’s be honest: when you walk out to the grill carrying a massive, bone-in Wagyu Tomahawk steak, you aren’t just cooking dinner. You’re making a statement. This isn't a weeknight meal; it's an event.
Because a cut of meat this legendary deserves some serious liquid courage—both in the chef and on the plate—we are reverse-searing this bad boy on the Kamado Joe and crowning it with a decadent, boozy Black Garlic and Bourbon Compound Butter.
Grab a glass of whatever you’re drinking, fire up the pit, and let’s get into it.
The Ingredient Checklist
The Star
1 Wagyu Tomahawk Steak (~3 to 4 lbs)
1 tbsp Worcestershire sauce or yellow mustard (Used strictly as a tacky rub binder)
The Seasoning
Tiger Life Garlicky Steak Seasoning (Split: 3–4 tbsp for the dry-brine, 1 tsp for the board sauce) - https://tigerlifegourmet.com
The "Liquid Gold" Tray Boosters
3–4 thick pats of High-Quality Unsalted Butter (Keep cold in the fridge until use)
1 tsp Dijon Mustard
1 tbsp Fresh Herbs, finely minced (Parsley, chives, or thyme)
4–5 shakes of Worcestershire Sauce
1/2 Fresh Lemon (For a bright, hot squeeze)
The Method
Step 1: The Overnight Dry-Brine
Do not skimp on this step. Because this steak is incredibly thick, it needs time for the air to do its magic. Place your seasoned tomahawk uncovered on a wire rack over a baking sheet in the refrigerator overnight.
The Visual Cue: The cold refrigerator air will dry out the surface skin, creating a tacky texture. This is exactly what you want—it locks in wood smoke beautifully and ensures an incredible crust later.
Step 2: The Low-and-Slow Smoke
Fire up your smoker to 225°F (or 250°F if you are tight on time) using a clean-burning hardwood pellet like oak or pecan.
Place a cast-iron griddle pan on one side of the grill grates right at the beginning so it heats up with the pit. Insert your internal temperature probe into the thickest part of the ribeye muscle, making sure to stay away from the bone.
Lay the Wagyu Tomahawk directly on the grates on the opposite side of the griddle pan. Close the lid and let it ride until the internal temperature hits 105°F to 110°F.
Step 3: Build the Flavor Trap Tray
While the steak is approaching its pull temperature, assemble your flavor markers directly in the center of a rimmed aluminum baking tray right next to the grill. This tray is where the magic happens:
3–4 thick pats of cold unsalted butter
1 tsp Tiger Life Garlicky Steak Seasoning (dusted directly over the butter)
1 tsp Dijon mustard (smeared slightly)
1 tbsp finely minced fresh herbs
4–5 heavy shakes of Worcestershire sauce
A heavy squeeze of fresh lemon juice right over the top
Step 4: The In-Barrel Sizzle
Pull the steak off the grates at 105°F–110°F and set it aside momentarily on a temporary plate. Immediately crank your Traeger straight to 500°F.
Once the grill hits temp, lay the Wagyu directly onto that screaming-hot cast-iron griddle pan. Sear for 60 seconds per side.
What you're looking for: You want a violent, sizzling sear that locks in a hard, caramelized, steakhouse crust.
Step 5: The Trap & The 10-Minute Rest
Lift the searing-hot, 500°F Wagyu straight off the iron and lay it directly down onto your seasoned butter and flavor boosters on the aluminum tray. Cover the tray loosely with aluminum foil to trap the residual heat. Let the steak rest undisturbed for 10 full minutes.
The steak’s internal temperature will glide flawlessly to a perfect 130°F to 132°F for an edge-to-edge medium-rare finish.
The Hero Pour and Slice
Lift the rested Tomahawk off the tray and place it onto your clean wooden cutting board. Pour every single drop of that velvety, glossy, herb-flecked tray sauce into a small mini pitcher, beaker, or gravy boat.
Slowly pour that warm, seasoned Wagyu butter directly over the top of the crunchy Tiger Life crust, watching it cascade down the sides of the steak and pool around the base of the bone.
Slice the entire eye away from the bone, cut it into thick, half-inch slabs against the grain, and toss them right back into that seasoned board juice before taking your first bite.