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smoked tomahawk steak

Smoked Tomahawk Steaks with Coal-Smoked Fresno Honey Garlic Butter

Smoked tomahawk steaks seared over high heat, finished with gentle smoke, and topped with a coal-smoked Fresno honey garlic butter made using a mason jar charcoal infusion technique.
Servings 4 people
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour

Equipment

  • Charcoal grill or pellet grill
  • Chimney starter
  • Mason jar with lid
  • Tongs
  • Instant-read meat thermometer

Ingredients
  

Tomahawk Steaks

  • 2 large tomahawk ribeye steaks 2-2.5 lbs each
  • 2 tbsp olive oil or beef tallow
  • 2 tbsp coarse kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder

Coal-Smoked Fresno Honey Garlic Butter

  • 1 stick unsalted butter, softened 1/2 cup
  • 4 cloves garlic, minced
  • 1 Fresno pepper, finely diced
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp chopped parsley
  • 1 tsp lemon juice

Instructions
 

  • Combine softened butter, minced garlic, diced Fresno pepper, honey, lemon juice, kosher salt, black pepper, and chopped parsley in a heat-safe mason jar. Leave 1-2 inches of space at the top.
  • Light a small piece of natural lump charcoal until completely red-hot and lightly ashed over. Using tongs, place the hot coal into the mason jar on top of the butter mixture. Immediately seal the lid tightly.
  • Let the jar sit closed for 1-2 minutes to infuse the butter with charcoal smoke. Open the jar, remove the coal with tongs, and stir the butter until smooth. Set aside.
  • Pat the steaks dry with paper towels. Coat lightly with olive oil or beef tallow. Season generously with coarse kosher salt, black pepper, and garlic powder on all sides. Let rest at room temperature for 20-30 minutes.
  • Preheat your grill to 500-600 degrees for direct high-heat cooking. Sear the steaks for 2-3 minutes per side until the internal temperature reaches approximately 118 degrees and a deep, caramelized crust has formed.
  • Lower the grill temperature to 250 degrees or move the steaks to indirect heat. Close the lid and cook until the internal temperature reaches 125 degrees for medium-rare, about 10-20 minutes depending on thickness.
  • Remove the steaks from the grill. Spoon the coal-smoked Fresno honey garlic butter generously over the top. Rest for 10 minutes before slicing.
  • Slice the meat away from the bone, then cut against the grain into half-inch-thick pieces. Spoon any remaining butter and board juices over the sliced meat and serve immediately.

Notes

Grill Master Tip: Use only natural lump charcoal for the coal-smoked butter. Briquettes contain binders and chemical additives that will leave an acrid taste. The cleaner the coal burns, the purer the smoke flavor in the finished butter.
Fresno Pepper Substitute: If you cannot find Fresno peppers, a red jalapeno is the closest substitute. Use an Anaheim for less heat or a serrano for more.
Internal Temperature Guide: Rare 120°F, Medium-Rare 130°F (pull at 125°F), Medium 135°F, Medium-Well 140°F.