{"id":321314,"date":"2025-11-27T10:06:53","date_gmt":"2025-11-27T10:06:53","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-tomahawk-ribeye-on-the-pellet-grill\/"},"modified":"2025-11-27T10:06:53","modified_gmt":"2025-11-27T10:06:53","slug":"smoked-tomahawk-ribeye-on-the-pellet-grill","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=321314","title":{"rendered":"Smoked Tomahawk Ribeye on the Pellet Grill"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<hr\/>\n<p>This 3-pound tomahawk ribeye went straight on the pellet grill\u2014no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.<\/p>\n<p>WHAT MALCOM USED IN THIS RECIPE:<\/p>\n<p><strong>Smoked Tomahawk Ribeye On The Pellet Grill Recipe<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"How to Cook a Tomahawk Steak on a Pellet Grill (Start to Finish)\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/4vJxBduFAek?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\"><br \/>\n<default:defs><br \/>\n<default:symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\"><br \/>\n\t<default:path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\"\/><br \/>\n<\/default:symbol><br \/>\n<\/default:defs><br \/>\n<\/default:svg><br \/>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/howtobbqright.com\/2025\/11\/03\/smoked-tomahawk-ribeye-on-the-pellet-grill\/print\/12736\/\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-12736-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"\/><\/p>\n<div id=\"tasty-recipes-12736\" data-tr-id=\"12736\" class=\"tasty-recipes tasty-recipes-12736 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.border-color\">\n<p><default:svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" style=\"display: none;\"><default:defs><default:symbol id=\"tasty-recipes-icon-clock\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><default:title>clock<\/default:title> <default:desc>clock icon<\/default:desc><default:path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><default:title>cutlery<\/default:title> <default:desc>cutlery icon<\/default:desc><default:path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><default:title>flag<\/default:title> <default:desc>flag icon<\/default:desc><default:path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-folder\" width=\"24\" height=\"24\" 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35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/default:symbol><default:symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><default:title>heart solid<\/default:title> <default:desc>heart solid icon<\/default:desc><default:path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/default:symbol><\/default:defs><\/default:svg><\/p>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"1\">1<\/span> Tomahawk Ribeye Steak (about <span data-amount=\"3\">3<\/span> lbs)<\/li>\n<li><span data-amount=\"2\" data-unit=\"tbsp\">2 Tbsp<\/span> Worcestershire sauce<\/li>\n<li><span data-amount=\"2\" data-unit=\"tbsp\">2 Tbsp<\/span> Willingham\u2019s W\u2019ham Original Mild Seasoning<\/li>\n<li><span data-amount=\"1\">1<\/span>\u2013<span data-amount=\"2\">2<\/span> Tbsp Killer Hogs AP Seasoning (salt, pepper, garlic)<\/li>\n<li><span data-amount=\"1\">1<\/span>\u2013<span data-amount=\"2\">2<\/span> Tbsp Killer Hogs Steak Rub (for texture &amp; color)<\/li>\n<li><span data-amount=\"0.5\">\u00bd<\/span> stick (4 Tbsp) unsalted butter, cut into pats<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Trim the Steak<\/strong><br \/><span style=\"font-size: 1.125rem\">Lightly trim any big pockets of fat around the edges and clean up the bone for presentation. <\/span><\/li>\n<li id=\"instruction-step-2\"><span style=\"font-size: 1.125rem\"><strong>Season Generously<\/strong><br \/>Rub the steak all over with Worcestershire sauce as a binder.<br \/>Apply a medium coat of W\u2019ham Original Mild Seasoning for color and base flavor.<br \/>Add a layer of Killer Hogs AP Seasoning to build that salt, pepper, garlic profile.<br \/>Finish with a layer of Killer Hogs Steak Rub for texture and crust. <\/span><\/li>\n<li id=\"instruction-step-3\"><span style=\"font-size: 1.125rem\"><strong>Rest &amp; Fire Up the Grill<\/strong><br \/>Let the steak sit out while you fire up your pellet grill to 250\u00b0F. This gives the seasonings time to melt in and lets the steak come up to room temperature before cooking. <\/span><\/li>\n<li id=\"instruction-step-4\"><span style=\"font-size: 1.125rem\"><strong>Smoke the Tomahawk<\/strong><br \/>Place the steak on the pellet grill and insert a probe thermometer into the thickest part.<br \/>Set your first target internal temp to 120\u00b0F.<br \/>Once it hits 120, reset your probe to 128\u00b0F and monitor closely. <\/span><\/li>\n<li id=\"instruction-step-5\"><span style=\"font-size: 1.125rem\"><strong>Rest with Butter<\/strong><br \/>Place pats of butter and a light sprinkle of Steak Rub on a platter.<br \/>Remove the steak from the grill at 128\u00b0F and place it directly on butter.<br \/>Tent loosely with foil and rest for 10 minutes. <\/span><\/li>\n<li id=\"instruction-step-6\"><span style=\"font-size: 1.125rem\"><strong>Slice &amp; Serve<\/strong><br \/>Remove the steak from the bone, then slice across the grain. The melted butter and drippings combine to make a rich, flavorful sauce\u2014spoon that over the slices before serving.<\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipe-video-embed\" id=\"tasty-recipe-video-embed-12736\">\n<p><iframe loading=\"lazy\" title=\"How to Cook a Tomahawk Steak on a Pellet Grill (Start to Finish)\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/4vJxBduFAek?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<p>That\u2019s how you nail a tomahawk on the pellet grill\u2014low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you\u2019ve got steakhouse flavor right in your backyard.<\/p>\n<p><strong>Malcom Reed<\/strong><br \/>Connect on <a href=\"https:\/\/www.facebook.com\/HowToBBQRight\/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook<\/a><br \/>Follow me on <a href=\"https:\/\/www.tiktok.com\/@howtobbqright?lang=en\">TikTok<\/a><br \/>Subscribe to my <a href=\"https:\/\/www.youtube.com\/howtobbqright\" target=\"_blank\" rel=\"noopener noreferrer\">YouTube Channel<\/a><br \/>Follow me on <a href=\"https:\/\/www.instagram.com\/howtobbqright\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram<\/a><\/p>\n<p><a href=\"https:\/\/h2qshop.com\/\" rel=\"attachment wp-att-3785\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3785 lazyload\" alt=\"Buy Killer Hogs Products Here\" width=\"750\" height=\"281\" src=\"https:\/\/howtobbqright.com\/wp-content\/uploads\/2018\/04\/h2qbanner2018.jpg\"\/><\/a><\/p>\n<div class=\"single-post__bottom mt-5 pt-1\">\n<h3>Have a Question About This Recipe?<\/h3>\n<p>Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!<\/p>\n<h3 class=\"mt-5 pt-1\">\n\t\t\t\t\t\t\tshare this recipe\t\t\t\t\t\t<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><script async src=\"\/\/www.tiktok.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This 3-pound tomahawk ribeye went straight on the pellet grill\u2014no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":321315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[11756,17505,15202,13221,40637],"dealstore":[],"offerexpiration":[],"class_list":["post-321314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-grill","tag-pellet","tag-ribeye","tag-smoked","tag-tomahawk"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Smoked Tomahawk Ribeye on the Pellet Grill - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=321314\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Tomahawk Ribeye on the Pellet Grill - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This 3-pound tomahawk ribeye went straight on the pellet grill\u2014no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? 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