This impressive smoked tomahawk steak board is a full-flavored feast designed for sharing. Juicy, smoke-kissed steak is paired with crispy-skinned spicy loaded baked potatoes and tender broccolini for a bold, satisfying meal that feels both rustic and elevated.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality results at home with straightforward steps. The tomahawk steak is deeply flavorful thanks to slow smoking and a final high-heat sear, while the potatoes bring creamy, spicy comfort and the broccolini adds a fresh, slightly charred balance. It’s perfect for gatherings, special occasions, or when you want to showcase your cooking skills without overly complicated techniques.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the smoked tomahawk steak
1 tomahawk ribeye steak (about 1.3–1.5 kg / 3–3.5 lb)
2 tablespoons olive oil
2 teaspoons kosher salt
1½ teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder

For the spicy loaded baked potatoes
4 large russet potatoes (about 300 g / 10 oz each)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon chili powder
120 g / 1 cup shredded cheddar cheese
120 g / 1 cup shredded mozzarella cheese
150 g / ¾ cup sour cream
2 tablespoons unsalted butter
1 small halal beef sausage, finely diced and cooked (about 100 g / 3.5 oz)
2 tablespoons finely chopped chives or green onions

For the broccolini
450 g / 1 lb broccolini
1½ tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cloves garlic, minced
1 tablespoon fresh lemon juice

Directions

Preheat your smoker to 110°C / 225°F. If using wood, oak or hickory works well for beef.

Pat the tomahawk steak dry with paper towels. Rub it all over with olive oil, then season evenly with salt, black pepper, garlic powder, smoked paprika, onion powder, cumin, and chili powder. Let the steak rest at room temperature for 30 minutes.

Place the steak in the smoker and smoke until the internal temperature reaches 49–52°C / 120–125°F for medium-rare, about 75–90 minutes depending on thickness. Remove the steak and let it rest loosely covered.

Increase heat to high on a grill or cast-iron skillet. Sear the steak for 1–2 minutes per side until a deep crust forms. Rest the steak for 10 minutes before slicing.

While the steak smokes, preheat the oven to 200°C / 400°F. Scrub the potatoes, dry them, pierce each several times with a fork, then rub with olive oil, salt, pepper, smoked paprika, and chili powder. Bake directly on the oven rack for 60–70 minutes until tender inside and crisp outside.

Slice the baked potatoes open, fluff the insides with butter, then top with cheddar, mozzarella, sour cream, cooked beef sausage, and chives. Return to the oven for 5–7 minutes until the cheese is melted.

For the broccolini, toss with olive oil, salt, pepper, and garlic. Roast on a baking sheet at 220°C / 425°F for 12–15 minutes until tender with lightly charred edges. Finish with lemon juice.

Arrange sliced tomahawk steak on a large board with the loaded baked potatoes and broccolini. Serve immediately.

Servings and timing

Servings: 4 people

Prep time: 25 minutes
Cook time: 1 hour 45 minutes
Total time: about 2 hours 10 minutes

Variations

For a milder version, reduce the chili powder in both the steak rub and potatoes.
Swap the cheeses with Monterey Jack or Colby for a different flavor profile.
Add a yogurt-based garlic sauce instead of sour cream for a lighter topping.
Include roasted bell peppers or mushrooms on the board for extra vegetables.

Storage/Reheating

Store leftover steak, potatoes, and broccolini in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a covered skillet over low heat or in the oven at 160°C / 325°F until warmed. Potatoes and broccolini can be reheated in the oven or air fryer to restore some crispness.

FAQs

How do I know when the tomahawk steak is done?

Use a meat thermometer. For medium-rare, remove it from the smoker at 49–52°C / 120–125°F before searing.

Can I make this without a smoker?

Yes, you can roast the steak in a low oven at 120°C / 250°F until it reaches temperature, then sear it.

What wood is best for smoking tomahawk steak?

Oak, hickory, or a blend with cherry wood adds rich flavor without overpowering the beef.

Can I prepare the potatoes ahead of time?

You can bake the potatoes up to one day ahead and reheat them before loading and melting the cheese.

Is this recipe very spicy?

It has a gentle heat. You can easily adjust the spice level by changing the amount of chili powder.

Can I use a smaller steak?

Yes, a thick-cut ribeye can be used; just adjust the smoking time accordingly.

How should I slice the tomahawk steak?

Slice the meat off the bone first, then cut against the grain into thick slices.

Can I grill the broccolini instead of roasting?

Absolutely. Grill it over medium-high heat for 4–6 minutes, turning occasionally.

What can I serve alongside this board?

A simple green salad or flatbread pairs well and keeps the focus on the board.

Can leftovers be frozen?

The steak can be frozen for up to 2 months, but the potatoes are best enjoyed fresh.

Conclusion

This smoked tomahawk steak board with spicy loaded baked potatoes and broccolini is a show-stopping meal that combines bold flavors, satisfying textures, and a beautiful presentation. Whether for a celebration or a relaxed weekend cookout, it’s a dish that invites everyone to gather, share, and enjoy every bite.

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