Bergeron’s Smoke Can Tomahawk Steak Collection

A Tomahawk is a thick, bone-in ribeye, often weighing 2½–4 pounds and measuring 2–3 inches thick. The most reliable method is a smoke-first reverse sear: slowly cook the steak over indirect heat so it absorbs the Bergeron’s Smoke Can flavor, then finish it over intense direct heat for a dark crust.

Master Tomahawk Method

Servings: 2–4
Preparation: 15 minutes, plus optional dry brining
Cooking time: Approximately 60–100 minutes

Ingredients

  • 1 Tomahawk steak, approximately 2½–4 pounds

  • 1–2 tablespoons olive oil or melted beef tallow

  • 1½–2 teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • Selected Bergeron’s Smoke Can

  • Finishing butter or glaze from one of the recipes below

Prepare the Steak

  1. Pat the steak completely dry.

  2. Season generously on every side, including the edges.

  3. For the best crust, place it uncovered in the refrigerator for 8–24 hours.

  4. Remove it approximately 30–45 minutes before cooking.

  5. Lightly coat it with oil or beef tallow.

Set Up the Grill
Create two cooking zones:
Indirect side: approximately 225–275°F
Direct side: as hot as possible for the final sear

Activate the chosen Bergeron’s Smoke Can according to its package directions and place it near the heat source.
Position the steak on the indirect side, with the thickest portion facing toward the heat and the bone pointing away from it.

1. Hickory on Hickory Cowboy Tomahawk

This is the strongest all-purpose pairing for a classic steakhouse-style Tomahawk.

Hickory Herb Butter

  • 5 tablespoons softened salted butter

  • 2 minced garlic cloves

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped thyme

  • ½ teaspoon coarse black pepper

  • ½ teaspoon Worcestershire sauce

Directions

  1. Season the steak with salt, pepper and garlic powder.

  2. Smoke it over indirect heat using the Hickory-on-Hickory Smoke Can.

  3. Combine all herb-butter ingredients.

  4. Remove the steak from indirect heat when it approaches its target temperature.

  5. Sear over high heat until a dark crust develops.

  6. Spread half of the butter over the steak while it rests.

  7. Serve the remaining butter alongside the carved meat.

Flavor profile: deep, traditional, robust and woodsy.

Best sides: grilled potatoes, mushrooms, asparagus or creamed spinach.

2. BBQ Mesquite Southwestern Tomahawk

Mesquite complements the beef’s richness with a stronger, earthier smoke.

Southwestern Seasoning

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon ancho-chili powder

  • ¾ teaspoon garlic powder

  • ½ teaspoon ground cumin

  • ½ teaspoon smoked paprika

Chipotle-Lime Butter

  • 4 tablespoons softened butter

  • 1 teaspoon finely minced chipotle pepper

  • 1 teaspoon lime zest

  • 1 teaspoon lime juice

  • ½ teaspoon honey

  • Pinch of salt

Directions

  1. Combine the seasoning and apply it to all sides of the steak.

  2. Smoke the steak indirectly with the BBQ Mesquite Smoke Can.

  3. Mix the chipotle-lime butter.

  4. Reverse sear the steak over high heat.

  5. Rest the steak with the butter melting over its surface.

  6. Carve and serve with grilled peppers, onions and lime wedges.

Flavor profile: bold, earthy, spicy and steakhouse rich.

3. Black Peppered Bacon Tomahawk

This creates one of the most intensely savory combinations in the collection.

Bacon-Pepper Butter

  • 4 tablespoons softened butter

  • 3 tablespoons finely crumbled cooked bacon

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon Worcestershire sauce

  • 1 teaspoon chopped green onion

Steak Seasoning

  • Kosher salt

  • Coarse black pepper

  • Garlic powder

  • Optional pinch of onion powder

Directions

  1. Season the Tomahawk, using a little less salt because the bacon butter adds saltiness.

  2. Smoke indirectly using the Black Peppered Bacon Smoke Can.

  3. Mix the bacon-pepper butter.

  4. Reverse sear the steak until deeply browned.

  5. Place the butter over the steak during the resting period.

  6. Slice the meat away from the bone, cut it across the grain and spoon the melted butter over the slices.

Flavor profile: savory, peppery, smoky and bacon rich.

Best sides: loaded potatoes, grilled onions or bacon-wrapped asparagus.

4. Maple Brown Bourbon Tomahawk

This pairing works especially well when the steak has a deeply seasoned crust that balances the sweeter smoke notes.

Maple-Bourbon-Style Steak Butter

  • 4 tablespoons softened butter

  • 1 tablespoon pure maple syrup

  • 1 teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

  • ½ teaspoon coarse black pepper

  • Pinch of cayenne

  • Pinch of salt

Optional Maple Glaze

  • 1 tablespoon maple syrup

  • 1 tablespoon melted butter

  • 1 teaspoon Dijon mustard

  • 1 teaspoon apple-cider vinegar

Directions

  1. Season the steak with salt, pepper and garlic.

  2. Smoke indirectly with the Maple Brown Bourbon Smoke Can.

  3. Mix the finishing butter.

  4. Reverse sear the steak over intense heat.

  5. During the final 20–30 seconds, brush on a very thin coating of glaze.

  6. Watch closely because the maple sugar can burn.

  7. Rest with the maple-bourbon-style butter on top.

Flavor profile: rich, sweet, smoky and savory.

Best sides: sweet potatoes, grilled carrots or bourbon-style mushrooms.

5. Bing Cherry Tomahawk with Cherry-Pepper Glaze

Bing Cherry smoke gives the steak a fruitwood character without making it taste like dessert.

Cherry-Pepper Glaze

  • ¼ cup cherry preserves

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • ½ teaspoon coarse black pepper

  • ¼ teaspoon garlic powder

  • Pinch of crushed red pepper

Directions

  1. Season the steak simply with salt, coarse pepper and garlic powder.

  2. Smoke over indirect heat with the Bing Cherry Smoke Can.

  3. Combine the glaze ingredients in a small saucepan.

  4. Simmer for 3–5 minutes until slightly thickened.

  5. Reverse sear the steak without glaze.

  6. During only the final 20 seconds per side, brush on a thin glaze layer.

  7. Rest the steak and serve additional warmed glaze on the side.

Flavor profile: fruity, tangy, peppery and smoky.

Best sides: roasted Brussels sprouts, blue-cheese salad or grilled cherries.

6. Apple & Honey Crisp Tomahawk

This option produces a lighter fruitwood-smoke profile and pairs well with a savory mustard-and-herb finish.

Apple-Honey Mustard Butter

  • 4 tablespoons softened butter

  • 1½ teaspoons honey

  • 1 teaspoon Dijon mustard

  • 1 teaspoon apple-cider vinegar

  • ½ teaspoon finely chopped rosemary

  • ¼ teaspoon garlic powder

  • Pinch of salt

Directions

  1. Season the Tomahawk with salt, pepper and garlic.

  2. Smoke indirectly using the Apple & Honey Crisp Smoke Can.

  3. Mix the finishing butter while the steak cooks.

  4. Reverse sear the steak over direct high heat.

  5. Place the apple-honey mustard butter over the steak.

  6. Rest for 10–15 minutes before carving.

Flavor profile: mild, subtly sweet, smooth and smoky.

Best sides: grilled apples, onions, sweet potatoes or green beans.

7. Summertime Smoky Chipotle Tomahawk

This is the best pairing for a spicy, summertime steak with a touch of sweetness.

Chipotle Steak Rub

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • ¾ teaspoon ancho-chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon brown sugar

Smoky Lime Butter

  • 4 tablespoons softened butter

  • 1 teaspoon minced chipotle pepper

  • 1 teaspoon lime zest

  • ½ teaspoon honey

  • ½ teaspoon chopped cilantro

  • Pinch of salt

Directions

  1. Apply the chipotle rub to the entire steak.

  2. Smoke indirectly with the Summertime Smoky Chipotle Smoke Can.

  3. Mix the smoky lime butter.

  4. Reverse sear over very high heat.

  5. Rest with the butter spread over the steak.

  6. Serve with grilled corn, peppers, avocado or warm tortillas.

Flavor profile: smoky, moderately spicy, slightly sweet and bold.

Estimated Pull Temperatures

Because a large Tomahawk can rise several degrees while searing and resting, begin checking it early.
For USDA-aligned preparation, continue cooking until the center reaches at least 145°F, followed by a minimum three-minute rest.

Desired final result Remove from indirect heat around Finish after searing and resting USDA minimum132–137°FAt least 145°FMedium140–145°FApproximately 150–155°FMedium-well150–155°FApproximately 160°FWell-done158–162°FApproximately 165°F
These are estimates. The exact temperature rise depends on steak thickness, searing heat and resting time.

How to Carve a Tomahawk

  1. Allow the steak to rest before cutting.

  2. Run a sharp knife alongside the bone to remove the main steak section.

  3. Slice the meat across the grain into approximately ½-inch strips.

  4. Arrange the slices alongside the bone.

  5. Spoon the resting juices and finishing butter over the meat.

  6. Finish with a small pinch of flaky salt.

Best Smoke Can Choices for Tomahawk Steak

Best classic pairing: Hickory on Hickory
Strongest smoke character: BBQ Mesquite
Most savory: Black Peppered Bacon
Best sweet-and-rich pairing: Maple Brown Bourbon
Best fruitwood pairing: Bing Cherry
Mildest fruitwood option: Apple & Honey Crisp
Best spicy pairing: Summertime Smoky Chipotle

Bergeron’s “Let Your Flavor Flag Fly” Vegetable Trio

Smoke and Reverse Sear

  1. Close the lid and smoke the steak over indirect heat.

  2. Turn it over about halfway through cooking.

  3. Insert the thermometer into the thickest portion, away from the bone.

  4. When the steak approaches your desired temperature, remove it temporarily and raise the direct side to high heat.

  5. Sear for approximately 60–90 seconds per side.

  6. Sear the fat cap and edges for another 20–30 seconds each.

  7. Rest for at least 10–15 minutes before carving.

USDA guidance recommends that whole beef steaks reach at least 145°F and rest for at least three minutes. Use a thermometer rather than color or grill marks to judge safety.