Smoked teriyaki tomahawk
with Unibroue
- Preparation 10 min
- Refrigeration 3 h
- Cooking 1 h 15
- Servings 2 to 4
- Freezing I do not suggest
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🥩 Beer-Grilled Tomahawk Beef Steak with Trois-Pistoles and Homemade Teriyaki Sauce
When summer heat hits and the smell of grilling takes over the backyard, nothing compares to a juicy, smoky tomahawk beef steak, slow-cooked to perfection and seared on blazing hot grates. This BBQ tomahawk recipe is designed to impress: a massive, flavorful cut, perfect doneness, and a bold beer-based marinade that starts the cravings before the first bite.
The steak soaks in a sweet-and-salty marinade inspired by teriyaki sauce, featuring Trois-Pistoles beer, dark brown sugar, garlic, fresh ginger, green onions, and a splash of lime. The result? A deep, slightly smoky tomahawk with teriyaki glaze that caramelizes just right on the grill.
For best results, smoke it low and slow with applewood chips, then sear over high heat to get that rich golden crust. And don’t forget to crack open a cold Trois-Pistoles — its rich, fruity, and lightly spiced profile pairs beautifully with grilled meat.
Whether you’re smoking a tomahawk beef steak to impress the crew or just treating yourself to a next-level meat feast, this one’s about to become the grilled hero of your summer.
❓ Tomahawk Steak FAQs
What is tomahawk beef?
It’s a thick ribeye steak with the long bone left intact, creating an epic, show-stopping cut perfect for grilling and smoking.
Tomahawk vs ribeye: what’s the difference?
Both are the same cut of meat — the difference is all in the presentation. The tomahawk beef steak comes with the full rib bone, cleaned up and extra long, making it more dramatic and ideal for BBQs. It also tends to be more expensive because you’re paying for the visual impact and weight of the bone.
Is tomahawk steak tender?
Absolutely. It’s a heavily marbled cut that, when marinated, smoked low and slow, then seared, becomes melt-in-your-mouth amazing.
What pairs well with tomahawk beef?
Grilled potatoes, corn on the cob, arugula salad, chimichurri, or braised veggies. And always — a bold beer like Trois-Pistoles to complete the vibe.
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Meat Prep
Take the tomahawk out of the fridge 30 minutes before cooking to bring it to room temperature. This helps ensure even cooking and a juicier steak.
Marinating & Resting
Marinate for at least 3 hours — ideally overnight — to let all those flavors sink deep into the meat.
Smoking or Grilling
Smoke over indirect low heat (around 250°F) for one hour.
Then sear over very high heat (well-oiled, blazing hot grates) for 2 to 4 minutes per side to build that perfect crust.
Ideal final temp: 125°F (52°C) for rare, 135°F (57°C) for medium-rare.
Rest Before Slicing
Let the steak rest for 5 minutes, wrapped in foil, to allow the juices to redistribute throughout the meat.
Smoked teriyaki tomahawk
-
1 tomahawk beef steak (about 1.5 kg)
- Applewood chips
For the marinade
- ¾ cup (180 ml) reduced-sodium soy sauce
- ¼ cup (60 ml) Trois-Pistoles beer
- ⅓ cup (65 g) packed dark brown sugar
- 3 garlic cloves, finely chopped
- 2 green onions, thinly sliced
- 2 tbsp (30 ml) freshly grated ginger
- Juice of ½ lime
- Freshly ground black pepper, generously
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Preparation
- In a bowl, mix all the marinade ingredients. Place the meat in a large airtight container or resealable bag, pour about ¾ of the marinade over the tomahawk, and toss to coat well. Reserve the remaining marinade in the fridge to serve later. Let the meat marinate in the fridge for 3 hours, turning it occasionally.
- Take the meat out of the fridge 30 minutes before cooking to bring it to room temperature. Preheat the smoker to 250°F (120°C). Smoke the meat for 1 hour directly on the grill. Be sure to keep the temperature low — you’ll sear it afterward over high heat.
- Crank the BBQ to max heat and oil the grates well. Place the tomahawk directly over the flames: grill for 2 minutes, rotate 45°, and grill for another 2 minutes. Flip and repeat: 2 minutes, rotate, 2 more minutes.
- Transfer the steak to indirect heat and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the grill, wrap tightly in foil, and let rest for 5 minutes before slicing.
- Warm up the reserved marinade slightly. Slice the tomahawk, drizzle with teriyaki sauce, and garnish with fresh green onions.
For maximum tenderness and flavor, aim for a rosy center. The ideal method? Slow cook over indirect heat until the internal temperature hits 115°F (46°C), then sear over high heat to form the perfect crust. Final internal temp: 125°F (rare) to 135°F (medium-rare).
A tomahawk steak is a ribeye with the long bone left intact — often cleaned up for dramatic presentation. It’s essentially a bone-in ribeye that stands out for its visual appeal and tenderness.
Absolutely. Let your tomahawk rest for 10 minutes under a sheet of foil. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.
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