We’re making the king of steaks – the tomahawk. This is one of the most sought after cuts of beef, because it’s big, bold, and beefy!  We’re cooking this steak using a combination of smoking and caveman-style, all using Royal Oak products.

Tomahawk Steak

A tender, flavorful tomahawk steak cooked in smoke and over hot coals.
Course Main Course
Cuisine American


  • Tomahawk
  • Olive oil
  • Black truffle infused sea salt
  • Bourbon smoked black pepper
  • Butter


  • Add a light coat of olive oil as a binder on one side and generously season with black truffle sea salt and bourbon smoked pepper. Repeat on all sides.
  • Rest at room temperature for 15 minutes.
  • Smoke at 275° until the internal temp reaches 125°-130° (about 40-45 minutes ).
  • Sear over hot charcoal for 30 seconds on each side.
  • Add slices of butter to top and let it rest.
  • Slice and serve.


Keyword Beef, Ribeye, Smoker, Steak, Tomahawk