How to Cook a Tomahawk Steak — Big Poppa's Chimichurri Smoked Method

Big Poppa's doctor told him to cut back on beef. His response was to smoke a Chairman's Reserve primal tomahawk. This is a Sunday supper — the cave is open and the Mac grill is running at 225°F for a low-and-slow smoke on one of the most impressive cuts you can put on a platter. The move that sets this cook apart: chimichurri as the binder — not mustard, not oil, but a homemade chimichurri built from Al Frugoni's rub that layers herb, acid, and garlic flavor directly beneath the Double Secret crust. This tomahawk feeds four people and gives every one of them their preferred doneness from a single magnificent piece of beef.

The Chimichurri: How to Build It and Why It Goes on First

Most steak cooks use mustard, oil, or nothing as a binder before the rub. Big Poppa uses chimichurri — specifically a version built from Al Frugoni chimichurri rub, which he stocks at bigpoppasmokers.com. The formula is straightforward: one part red wine vinegar to one part Al Frugoni rub, rested for 15 minutes to hydrate the dried herbs, then two parts olive oil added per part of vinegar. Stir, taste, and adjust. The chimichurri can go into a jar and live in the refrigerator as a condiment — it's great on chicken, beef, pork, and eggs.

Why chimichurri as the binder instead of mustard? It contributes real flavor — herb, garlic, acid — that complements the Double Secret crust rather than just acting as neutral glue. The vinegar's acidity also interacts with the salt in the Double Secret rub during the refrigerator rest to build a more complex surface than either would produce alone.

Does chimichurri burn off during the smoke?

The herbs and oil mellow significantly under a 225°F smoke, but they don't disappear. What you taste in the finished crust is a subtle herb-and-garlic note underneath the Double Secret bark — it's integrated, not dominant. The chimichurri that you reserve for serving at the table is where the bright, punchy flavor lives. The binder version becomes something quieter and more complex during the cook.

Smoking at 225°F: Why Low and Slow Works on a Tomahawk

A tomahawk is one of the cuts where low and slow makes sense. The bone-in ribeye section is 2–3 inches thick at the eye — cook it at high heat and by the time the center reaches temperature, the outer crust is overdone. At 225°F the heat penetrates slowly and evenly, giving the smoke time to interact with the chimichurri-and-Double-Secret crust while the interior rises to temperature without a steep gradient.

Start bone-side down. The bone acts as an insulator on the bottom, which means the thinner parts of the steak near the edges don't overcook before the thick center is done. At 225°F on the Mac, a tomahawk reaches 125°F in approximately an hour and a half — though exact time varies by thickness, so pull by temperature, not time.

Why do you put the tomahawk bone-side down first?

The bone on a tomahawk is a natural heat shield. With bone-side down, the most insulated face of the steak is closest to the heat source, which slows the cook on that side and lets the top surfaces develop bark without the bottom overcooking. It also keeps the steak more stable on the grate — a long-handled tomahawk can tip without a bone to anchor it. Big Poppa flips it after an hour and a half for the final stretch.

Full Recipe: Chairman's Reserve Tomahawk with Chimichurri

Chimichurri (make extra — it's also the condiment):

• Red wine vinegar (1 part)
• Al Frugoni Chimichurri Rub (1 part — available at bigpoppasmokers.com)
• Olive oil (2 parts per part of vinegar)

Steak:

• 1 Chairman's Reserve Primal Tomahawk (2–3 lbs, bone-in)
• Chimichurri (as binder — approximately half the batch)
• Big Poppa Smokers Double Secret Steak Rub (generous coat)

1. Make the chimichurri. Combine red wine vinegar and Al Frugoni rub (equal parts). Let sit 15 minutes to hydrate. Add olive oil (2 parts per 1 part vinegar) and stir. Taste and adjust. Reserve half for serving.
2. Trim the tomahawk. Remove excess large fat deposits. Leave approximately 1/4 inch for flavor and protection.
3. Apply chimichurri binder. Coat all sides — including the bone — generously with chimichurri.
4. Apply Double Secret rub. Coat all sides generously with Double Secret. It's a big piece of meat — be thorough. Refrigerate for approximately 1 hour to dry brine and let the crust develop.
5. Smoke at 225°F bone-side down. Set smoker to 225°F. Place tomahawk bone-side down. Insert probe into the thickest part of the eye, away from the bone.
6. Pull at 125°F. Approximately 1.5 hours at 225°F, though pull by temperature not time. Remove from smoker.
7. Rest 10–15 minutes. Rest on counter or stovetop. Carryover heat will bring center to medium-rare.
8. Slice and serve. Slice against the grain. Serve with reserved chimichurri as a table condiment.

Frequently Asked Questions: How to Cook a Tomahawk Steak

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