Prep time:
10 min
Cook time:
120 min

This recipe is courtesy of the Pierrefonds Community High School BBQ Club, run by our Broil King ambassador  Daniel Vanson. They smoked and seared these in The Keg Kamado-style bbq, using some extra maple wood chunks from their wood shop. Then they let it rest with homemade jalapeño butter. Finally, they gave it the mayo sear treatment and sliced these up to a beautiful medium finish.


  • 2 tomahawk steaks
  • 4 Tbsp of coarse peppercorn blend
  • 3 Tbsp garlic salt
  • 2 Tbsp of mayonnaise
Jalapeño Butter
  • 1 cup salted butter, room temperature
  • 1 1/2 Tbsp of peppercorn blend
  • 3 Tbsp garlic powder or 3 cloves of minced garlic
  • 1/2 jalapeño pepper, minced
  • 1/2 red onion, minced
  • 1 lemon, zest and juice
For the grill
  • Charcoal
  • Diffuser Kit
  • Beef Stock
  • Maple Wood Chunks
  • Butcher Twine


  1. Truss your tomahawk steak (tie it to the bone) and let it come to room temperature. Blend your steak rub, mixing together peppercorn and garlic salt.
  2. Light your charcoal and get a holding temperature of about 250˚F (121˚C). Add your wood chunks and diffuser kit, and pour some beef stock into the pan. Once the grill holds 250˚F, add your steaks and smoke until an internal temperature of 118˚F (47˚C) is reached (about an hour).
  3. Make the jalapeño butter by combining all your ingredients and mixing. Once the steaks hit 118˚F internally, pull off the grill, rub down with jalapeño butter, and wrap them in tin foil to rest for 10 minutes.
  4. Fully open the dampers on the Keg, remove the diffuser kit and prepare to sear your steaks. You want the grill to hit at least 500˚F (260˚C).
  5. Remove the steaks from the tin foil and brush on your mayonnaise. Melt your leftover butter. Add your steaks back onto the grill, and sear to the desired doneness. For medium rare, about 1.5 minutes on each side. For medium, 2.5 minutes on each side.
  6. Remove, slice and baste the inside with any extra butter you have.


Recipe by P.C.H.S BBQ Club