Grilling reverse-sear traeger steak herb-butter

Reverse-Seared Tomahawk Steak on the Traeger with Herb Butter

Name: Reverse-Seared Tomahawk Steak on the Traeger with Herb Butter
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each Tomahawk steak (40–48 oz); 2 tbsp Kosher salt; 2 tsp Freshly ground black pepper; 1 tsp Garlic powder; 2 tbsp High-smoke-point oil (avocado or grapeseed); 4 tbsp Unsalted butter; 4 sprigs Fresh thyme sprigs; 4 sprigs Fresh rosemary sprigs; 1 tsp Flaky sea salt (for finishing)

A show-stopping tomahawk steak reverse-seared on a Traeger for reliable, edge-to-edge pink and a deeply caramelized crust. Finished with a hot herb-butter baste, this method delivers restaurant-quality results with simple, precise temperature control.

0.0(0 reviews)

Prep: 20m · Cook: 90m · Total110 mins

DifficultyMedium

Serves4

AuthorJake

Reverse-Seared Tomahawk Steak on the Traeger with Herb Butter

Ingredient Spotlight

Tomahawk steak (40–48 oz)

A tomahawk is a long-frenched bone-in ribeye with a long rib bone left intact so the cut resembles a tomahawk axe; it's essentially a showy, large ribeye popular in steakhouses. It comes from the beef rib primal and is well-marbled, giving a rich, beefy flavor and tender texture when cooked properly. You’ll typically find it at butcher counters, specialty meat markets, or higher-end grocery stores and online meat purveyors. Substitute with a bone-in ribeye (or two regular ribeyes) if you can’t source the full tomahawk—cook times will be shorter for smaller pieces.

Ingredient Spotlight

High-smoke-point oil (avocado or grapeseed)

This calls for a neutral oil that can withstand very high cooking temperatures; avocado oil (refined) and grapeseed oil are common choices. Avocado oil has a very high smoke point and a mild, slightly buttery note, while grapeseed oil is very neutral and light but sometimes less familiar to home cooks. Both are sold in most supermarkets and specialty stores; use refined canola, refined peanut, or sunflower oil as inexpensive high-heat substitutes. Note that unrefined oils (extra-virgin) usually have lower smoke points and are not ideal for searing.

Ingredient Spotlight

Flaky sea salt (for finishing)

Flaky sea salt (examples: Maldon, fleur de sel) are large, delicate crystals produced from evaporated seawater and used as a finishing salt for texture and a clean briny burst. It has a crisp crunch and dissolves quickly on the tongue, different from fine or kosher salts in both texture and perceived saltiness. You can find it at grocery stores, specialty food shops, or online. If you don’t have flaky salt, use kosher or coarse sea salt but add sparingly and consider lightly crushing the crystals to mimic the texture.

Jake's note

"This recipe shines for special dinners and backyard celebrations — the reverse-sear on a pellet grill gives exceptional smoke flavor without overcooking. Home cooks will love how predictable the internal temperature is when you use a probe thermometer."

Reverse-Seared Tomahawk Steak on the Traeger with Herb Butter

A tomahawk is as much theater as it is dinner, and reverse-searing it on a Traeger gives you the theater without the anxiety. Smoking gently at 225°F with a robust pellet like hickory or pecan adds a measured, savory smoke ring while bringing the entire thick steak up to an even temperature; finishing over very high heat forms an intense, deeply caramelized crust. The long bone behaves like a built-in presentation handle and helps the meat cook more slowly at the center, while a hot herb-butter baste of thyme and rosemary finishes the steak with glossy richness and fragrant lift.

This version is built for cooks who want restaurant-quality results without constant firefighting: separating low-and-slow smoke from a short, violent sear gives you reliable edge-to-edge medium-rare and a crust that sings. The recipe’s strengths are precise salt-and-rest timing, correct probe placement for an honest pull temperature, and vigorous basting during the sear so every slice comes moist, savory, and aromatic. It’s a celebration steak that rewards patience—and a great centerpiece for family meals, small dinner parties, or any night you want to make an impression.

Plan your timing

Enter your target meal time:

5:05 pm–5:27 pm→Season and temper the steak

5:27 pm–5:49 pm→Preheat the Traeger for reverse sear

5:49 pm–6:11 pm→Smoke to the target internal temperature

6:11 pm–6:33 pm→Raise heat and sear, basting with herb butter

6:33 pm–6:55 pm→Rest, finish, and slice

Ingredients

Yield

Instructions

Season and temper the steak

Pat the tomahawk very dry with paper towels, then coat all surfaces generously with kosher salt, black pepper, and garlic powder. Place on a rack uncovered in the refrigerator for at least 1 hour or leave at room temperature for 45–60 minutes to let the salt penetrate and the steak come toward room temp for even cooking.

For this step

1 eachTomahawk steak (40–48 oz)
2 tbspKosher salt
2 tspFreshly ground black pepper
1 tspGarlic powder

Preheat the Traeger for reverse sear

Set the Traeger to 225°F (107°C) and choose a robust pellet such as hickory or pecan for additional flavor. Insert a probe into the thickest part of the steak and keep lid closed while the grill comes to temperature to stabilize the smoke environment.

Smoke to the target internal temperature

Place the tomahawk on the grill grates bone-side down and smoke at 225°F (107°C) until the internal temperature reaches 110–115°F (43–46°C); for a 40–48 oz tomahawk this usually takes about 45–75 minutes but monitor with your probe. Remove the steak when it hits the target temp to prepare for the high-heat sear—this lower pull ensures a perfect medium-rare after searing.

Raise heat and sear, basting with herb butter

Crank the Traeger to its highest setting (aim for 450–500°F / 232–260°C) or transfer a cast-iron skillet to the grill and preheat it until smoking hot. Brush the steak lightly with high-smoke-point oil, sear 60–90 seconds per side (including the fat cap and edges) to form a deep crust, then add the unsalted butter and herb sprigs and baste repeatedly until the internal temperature reaches 125–130°F (52–54°C) for medium-rare.

For this step

2 tbspHigh-smoke-point oil (avocado or grapeseed)
4 tbspUnsalted butter
4 sprigsFresh thyme sprigs
4 sprigsFresh rosemary sprigs

Raise heat and sear, basting with herb butter

Rest, finish, and slice

Transfer the tomahawk to a cutting board and loosely tent for 10–15 minutes to let juices redistribute. Sprinkle with flaky sea salt, slice against the grain into 1/2-inch slices, and serve with any pan juices or remaining herb-butter drizzled over the top.

For this step

1 tspFlaky sea salt (for finishing)

Tips from the kitchen

Salt Timing and Penetration

Season heavily and give the steak at least 45–60 minutes at room temp or a few hours refrigerated to let salt penetrate for better seasoning and moisture retention.

Probe Placement Matters

Insert the probe into the geometric center of the thickest muscle, avoiding bone, so the read reflects the meat’s true core temperature.

Crust Building Technique

If you use a cast-iron skillet, get it smoking hot before searing and press the meat to the pan briefly to ensure full surface contact for an even Maillard crust.

Butter Baste Late

Add the butter and herb sprigs only after the initial sear to avoid burning; baste quickly and repeatedly for aromatic, glossy finish without overcooking.

Rest Before Slicing

Tent loosely for 10–15 minutes so juices redistribute—cutting too soon wastes flavorful juices and yields a dryer slice.

Variations & substitutions

Citrus-Herb Finish

Whisk a tablespoon of lemon zest and a squeeze of lemon into the herb butter at the end for a bright, slightly tangy finish that cuts the richness.

Coffee-Chile Rub

Swap the garlic powder for a 1:1 mix of finely ground coffee and ancho chile powder before refrigerating for a smoky, slightly bitter crust that plays well with beef.

Dairy-Free Herb Oil

Replace butter with a warm herb-infused avocado oil and baste it during the sear to keep dairy-free while preserving the herb aroma and glossy finish.

Indoor Reverse Sear

If you don’t have a Traeger, use a low oven (225°F) to the same 110–115°F pull, then finish in a screaming-hot cast-iron pan on the stovetop or in a hot broiler.

Storage & make-ahead

Cool sliced leftovers to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently at 250–275°F in a low oven or use a sous-vide bath set to 120–125°F to warm through without overcooking, then briefly sear or torch the exterior to refresh the crust.

What to serve with it

Serve thick, bone-present slices on a warm board with spoonfuls of reserved herb butter and pan juices; flaky sea salt atop each slice adds a finishing pop. Complement with roasted fingerling potatoes or charred broccolini, and pair with a full-bodied red like Cabernet Sauvignon or a smoky Old Fashioned to echo the grill’s flavor.

Frequently asked questions

Why reverse sear on a Traeger instead of direct high heat?

Reverse searing gives precise control over internal temperature and infuses a clean, subtle smoke flavor from pellets; it avoids the overcooked band that can develop with straight high-heat cooking on thick cuts.

What internal temperatures should I watch for?

Smoke to 110–115°F, sear until 125–130°F for medium-rare carryover; pull 5°F lower if you prefer rare or aim for 135–140°F for medium.

How do I adjust for a thicker or thinner tomahawk?

Thicker steaks will take longer in the smoke—rely on probe temperature rather than time; thinner steaks will reach pull temp faster and may need a shorter sear to avoid overcooking.

My Traeger won’t reach 500°F — what now?

Transfer a preheated cast-iron skillet to the grill or finish the steak on a gas or charcoal grill that can hit higher searing temps; the key is a very hot surface for rapid crusting.

Should I rinse the salt off after dry-brining in the fridge?

No—do not rinse; any surface salt will help form the crust during searing and contributes to the overall seasoning of the steak.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Season and temper the steak

Tomahawk steak (40–48 oz)1 each
Kosher salt2 tbsp
Freshly ground black pepper2 tsp
Garlic powder1 tsp

Step 4: Raise heat and sear, basting with herb butter

High-smoke-point oil (avocado or grapeseed)2 tbsp
Unsalted butter4 tbsp
Fresh thyme sprigs4 sprigs
Fresh rosemary sprigs4 sprigs

Step 5: Rest, finish, and slice

Flaky sea salt (for finishing)1 tsp

Nutrition Facts

Per serving: ½ steak

Calories742

Total Fat45.4g

Saturated Fat19.3g

Trans Fat0.9g

Polyunsaturated Fat1.6g

Monounsaturated Fat13.6g

Total Carbohydrates2.4g

Dietary Fiber1.1g

Total Sugars0.3g

Protein82.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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