Smokey Tomahawk Steak

A show-stopping tomahawk grilled to a charred medium-rare, then finished with hickory smoke from a Breville Smoking Gun for a deep barbecue aroma.

⏱️ Prep: 15 min🍳 Cook: 15 min

Ingredients

3 lb	1.4 kg	tomahawk steak
2 tbsp	30 ml	extra-virgin olive oil
2 tbsp	30 ml	steak spice, or salt and pepper
—		hickory smoke chips

Coat the steak on both sides liberally with the olive oil.
Season both sides with steak spice, or salt and pepper.
Keep the steak uncovered in the fridge overnight, then remove it one hour before cooking to come to room temperature.
Heat the grill to 550°F (about 290°C).
Add the steak over direct heat to start, moving it in and out of the direct heat depending on how much char you want.
Cook to your desired doneness — about 6 minutes per side for medium rare.
Use the Breville Smoking Gun: transfer the rested steak to a deep dish or pan and cover with plastic wrap. Add hickory chips to the wood chamber and slip the silicone hose under the wrap, opening above (but not touching) the steak.
Turn the gun to high speed and ignite the chips, then switch to low speed until the pan fills with smoke; turn off the gun and let the smoke infuse for 3 minutes with the wrap tightly sealed.
Remove the wrap and plate the steak to serve.

Note: timing is a guideline — it depends on the thickness of the steak and your equipment.