COOK IT.
Combine the seasoning in a bowl. Season the steaks thoroughly with your seasoning blend, then leave them to sit for about 1 hour to allow the salt to work its magic.
While waiting for the salt on the steak, light a full load of charcoal and pour it into the bottom basket of your Apollo ® Smoker. Fill the water basin with hot water to act as a heat sync. Allow the smoker to preheat and adjust the air shutters to ¼ open to reach a temperature of around 200°F.
Use a drill and a ¼-inch or a 15 / 64 bit to drill a hole into the bone near the top. Insert the meat hooks.
Open the bottom hatch in the smoker and add the desired wood chips/chunks to your charcoal. Hang the steaks from the lid and insert a meat thermometer to monitor the internal temperature.
Smoke the steaks for 1 to 2 hours until an internal temperature of 130°F has been reached. Once there, pull the steaks to a cutting board to rest while you break down the Apollo ® Smoker so that it is a charcoal grill. If the coals are still hot, rake them into a pile and heat the grill for searing. If they’re spent, light another ½ load of charcoal to add.
Sear the rested steaks over direct heat for 2 minutes per side until delicious sear marks form.
Slice the steaks and serve with your favorite sides.
Smoked Tomahawk Steaks use a similar technique to the reverse sear where you slowly cook the steak using a lower temperature to melt the fat within the steak, leaving it more tender and succulent than ever imaginable. What is your secret technique for the perfect steak? Tell us all about it by sending stories and photos to our social pages like Grills Facebook and Instagram using the hashtags #perfectSteak and #NapoleonGrills.
Happy Grilling!