If you’re looking to impress at your next cookout, these smoked tomahawk ribeyes are the way to do it. Slow-smoked and finished with a generous slice of homemade bacon butter, this recipe delivers serious flavor!
Why We Love These Smoked Tomahawk Ribeyes With Bacon Butter Recipe
This steak checks all of the boxes: big flavor, perfect crust, and just the right amount of indulgence. The bacon butter adds a rich, smoky finish. Omaha Steaks Tomahawk Ribeyes make it easy – thick-cut, well-marbled, USDA Certified Tender, and full of beefy flavor, they’re made for this recipe. It’s everything you want in a steak, made simple and done right.
Before You Start
- Thaw the tomahawk steaks overnight in the refrigerator. Once thawed, pat dry with paper towels.
Tools You’ll Need Before You Start
- 1 Baking Sheet
- Parchment Paper
- 1 Medium Mixing Bowl
- Meat Themometer
Omaha Steaks Products Featured in This Recipe
Smoked Tomahawk Ribeyes With Bacon Butter
Ingredients
- 3 36 oz. Omaha Steaks Tomahawk Ribeyes thawed
- 2 tablespoons avocado oil
- 2 tablespoons Private Reserve® Seasoning
- 2 sticks unsalted butter, room temperature
- 4 slices Omaha Steaks Applewood Smoked Steak-Cut Bacon
- 1 small shallot, finely diced
- 4 cloves garlic, grated
- 3 tablespoons finely chopped fresh parsley
- 1 1/2 tablespoons reserved bacon fat
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons kosher salt
Instructions
- Light your grill and set it up for indirect heat. Add a chunk of your favorite smoking wood (optional) to the coals to establish clean smoke. Maintain grill temperature at 225 degrees Fahrenheit.
- Season the steaks with the Private Reserve® Seasoning, then set aside.
- Preheat your oven to 400 degrees Fahrenheit. Place the bacon on a parchment paper-lined, raised-edge baking sheet and bake for about 15 minutes or until crispy. Remove the bacon from the oven, transfer it to a paper towel-lined plate, and reserve 1 1/2 tablespoons of the rendered bacon fat.
- When the grill is preheated, place the steaks on the grill over indirect heat. Close the lid and allow them to smoke until the internal temperature reaches 115 degrees Fahrenheit (about 30 minutes) as per a meat thermometer.
- While the steaks are smoking, finely chop the bacon and add it, along with the remaining ingredients for the bacon butter, into a medium mixing bowl. Mix well with a fork, then place the butter on a sheet of parchment paper, roll it into a log, and refrigerate it.
- When steaks reach 115 degrees Fahrenheit internal temperature, remove them from the grill. Stoke the coals, adding more as needed to create a ripping hot coal bed. As the coals are coming up to temperature, carefully dab off any moisture from the steaks and evenly coat them with avocado oil.
- Place the steaks back on the grill over direct high heat, flipping every 30-45 seconds to form a char. Remove when they have reached the desired internal temperature.
- Top steaks with a generous pat of bacon butter and rest 5-10 minutes. Slice and serve family style.
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