Moon Rock
Tomahawk Steak

Season the night before

Apply a generous coat of Moon Rock to all sides of the tomahawk, then follow with a little extra Kosher salt. On a cut this thick, the overnight dry brine is not optional — it's what drives deep flavor and sets up the bark. Leave uncovered in the fridge overnight.

Temper before the smoker

Pull the steak from the fridge and let it rest at room temperature for 30–45 minutes. A cold center on a 2" tomahawk will fight you the whole cook — temper it and the smoke works evenly edge to edge.

Start low — 180°F for 30 minutes

Set your smoker to 180°F and run it there for the first 30 minutes. This opening phase is about maximum smoke absorption — the lower temp keeps the surface damp and receptive. Let the smoke do what smoke does.

Bump to 225°F — pull at 120°F internal

After 30 minutes, bump the smoker to 225°F and cook until your probe reads 120°F at the thickest part of the steak, well away from the bone. A remote probe thermometer makes this effortless — don't guess on a cut like this. Don't chase time, chase temp.

Rest in the fridge while cast iron heats

Pull the steak off the smoker and park it in the fridge while you get your cast iron screaming hot. This prevents carryover cooking during the wait and means the sear goes straight to bark-building — not finishing the cook through the center.

This step is the move. Don't skip it.

Hard reverse sear in cast iron

Get the cast iron as hot as it will go. Sear the tomahawk hard on both sides, pressing for contact. Work the fat cap directly on the pan edge. The Moon Rock bark that builds in these two minutes is where all the flavor lives — the bark and color on this thing were insane.

Baste with butter and smashed garlic if you want to push it even further.

Rest before slicing

Rest the steak for at least 15 minutes before slicing. The carryover will bring you to a perfect medium-rare. Slice against the grain and let the color speak for itself — the deep red on a properly cooked tomahawk is something else.