Prep Time

Cook Time

Pellets

Hickory

Yields: 2 Servings

Ingredients

Steak

3 Tablespoon

Beef Rub

1 1/2 Teaspoon

kosher salt

1

tomahawk steak (3 to 3½ lb)

Butter

4 Ounce

salted butter, softened

2 Tablespoon

chopped fresh parsley

1

small shallot, chopped

1

garlic clove, chopped

1 Teaspoon

anchovy paste

1 Teaspoon

worcestershire sauce

1/2 Teaspoon

Dijon mustard

1/4 Teaspoon

freshly ground black pepper

A few dashes Traeger Original Hot Sauce

Serving

Flaky sea salt

Steps

Step 1

Combine the beef rub and the salt in a small bowl and mix well. Season the steak all over with the rub mixture (use it all).

Ingredients

3 Tablespoon Traeger Beef Rub

1 1/2 Teaspoon kosher salt

1 tomahawk steak (3 to 3½ lb)

Step 2

When ready to cook, preheat the grill with the lid closed to 225°F; this will take 10 to 15 minutes.

00:15

225 ˚F / 107 ˚C

Step 3

Holding a wired leave-in meat thermometer or a wireless one like MEATER parallel to the work surface, insert it into the middle of the side of the steak avoiding bone. Smoke the steak until the internal temperature reaches 100°F, 45 to 50 minutes. The time will vary depending on the thickness of the steak, the weather and your grill. The steak will not be fully cooked at this point.

225 ˚F / 107 ˚C

100 ˚F / 38 ˚C

Step 4

While the steak smokes, place the ingredients for the butter in a small food processor and mix until well combined. Alternatively, finely chop the parsley, shallot, and garlic, and mash all the ingredients together well with a fork.

Ingredients

4 Ounce salted butter, softened

2 Tablespoon chopped fresh parsley

1 small shallot, chopped

1 garlic clove, chopped

1 Teaspoon anchovy paste

1 Teaspoon worcestershire sauce

1/2 Teaspoon Dijon mustard

1/4 Teaspoon freshly ground black pepper

 A few dashes Traeger Original Hot Sauce

Step 5

Remove the steak from the grill and set it aside (it will go back on the grill). Increase the grill temperature to 425°F. When that temperature is reached, return the steak to the grill and cook, flipping occasionally, until the internal temperature reaches 130°F for medium rare.

425 ˚F / 218 ˚C

130 ˚F / 54 ˚C

Step 6

Transfer the steak to a cutting board and let it rest for 10 minutes. Slice and top with some of the butter and some flakey sea salt. Enjoy!

Ingredients

 Flaky sea salt

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