Post Time: 2026-03-11
Error: No content files found.Country: United States, Australia, United Kingdom. City: Glendale, Oxnard, Sunnyvale, Union City, ZionFired up the pellet grill and cooked this 3lb tomahawk ribeye mouse click the next page low & slow from start to finish — no sear needed. This smoked tomahawk steak gets seasoned up for big flavor, then cooked on the pellet grill at 250°F until it hit a perfect medium-rare. The butter rest takes it over the top, making one killer steak sauce. #tomahawksteak #pelletgrillsteak #howtobbqright WHAT MALCOM USED IN THIS RECIPE: - Disposable BBQ Boards - 5" simply click the next website Flexible Curved Boning Knife - Willingham's W'ham Seasoning - - Killer Hogs AP Seasoning - Killer Hogs Steak Seasoning - Thermoworks DOT - BBQ Gloves Smoked Tomahawk Ribeye On The Pellet Grill Recipe Ingredients - 1 Tomahawk Ribeye Steak (about 3 lbs) - 2 Tbsp Worcestershire sauce - 2 Tbsp Willingham’s W’ham Original Mild Seasoning - 1–2 Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic) - 1–2 Tbsp Killer Hogs Steak Rub (for texture & color) - ½ stick (4 Tbsp) unsalted butter, cut into pats Directions 1. Trim the Steak - Lightly trim any big pockets of fat around the edges and clean up the bone for presentation. 2. Season Generously - Rub the steak all over with Worcestershire sauce as a binder. - Apply a medium coat of W’ham Original Mild Seasoning for color and base flavor. - Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile. - Finish with a layer of Killer Hogs Steak Rub for texture and crust. 3. Rest & Fire Up the Grill - Let the steak sit out while you fire up your pellet grill to 250°F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking. 4. Smoke the Tomahawk - Place the steak on the pellet grill and insert a probe thermometer into the thickest part. - Set your first target internal temp to 120°F. - Once it hits 120, reset your probe to 128°F and monitor closely. 5. Rest with Butter - Place pats of butter and a light sprinkle of Steak Rub on a platter. - Remove the steak from the grill at 128°F and place it directly on butter. - Tent loosely with foil and rest for 10 minutes. 6. Slice & Serve - Remove the steak Info from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce—spoon that over the slices before serving. Recipe Note: For medium-rare, pull at 128°F. If you like it more done, cook it to a higher temperature—but always pull your steak about 5°F below your target because carryover cooking will finish it off as it rests. Connect With Malcom Reed: Facebook - X - Instagram - TikTok - Malcom's Podcast - For Malcom's BBQ Supplies visit -
