Description
A flavorful smoked steak recipe featuring a ribeye tomahawk with Montreal seasoning.
Ingredients
Scale
- 1 1/2 lb Cowboy cut steak (Ribeye Tomahawk)
- 2 tbsp Montreal Seasoning
- 2 tbsp butter
- Optional chimichurri sauce (blended)
Instructions
- Season the steak with Montreal Seasoning on both sides, pressing the seasoning to adhere. Rest minimum 1 hour refrigerated and uncovered or BEST overnight.
- Bring steak out of the refrigerator 1 hour prior to cooking.
- Pellet Smoker: Set Traeger to 225°F and hit Super Smoke. Preheat for 15 minutes.
- Place steak directly on clean grill grate and cook 45 minutes, until internal temperature reaches 115°F. Remove steak from grill and let rest 10 minutes.
- Change Traeger heat to 500°F in the meantime.
- Place steak back on the grill for 5-6 minutes per side, or until internal temperature reaches 130°F-135°F for medium-rare.
- Remove from grill and let rest 10 minutes. Top with butter before slicing and serve with optional chimichurri.
Notes
- For the best flavor, let the steak rest overnight after seasoning.
- Ensure to check the internal temperature to achieve desired doneness.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 1200
- Sugar: 0g
- Sodium: 500mg
- Fat: 90g
- Saturated Fat: 35g
- Unsaturated Fat: 45g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 100g
- Cholesterol: 350mg