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Smoked Tomahawk Steak Board with Spicy Loaded Baked Potatoes & Broccolini

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This smoked tomahawk steak board is a bold and satisfying meal featuring juicy, smoke-kissed steak, spicy loaded baked potatoes, and roasted broccolini. It’s perfect for sharing and makes an impressive centerpiece for any gathering.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Smoking, Baking, Roasting
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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
  • 4 large russet potatoes (about 300 g / 10 oz each)
  • 2 tablespoons olive oil (for potatoes)
  • 1 teaspoon kosher salt (for potatoes)
  • ½ teaspoon black pepper (for potatoes)
  • ½ teaspoon smoked paprika (for potatoes)
  • ½ teaspoon chili powder (for potatoes)
  • 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
  • 450 g / 1 lb broccolini
  • 1½ tablespoons olive oil (for broccolini)
  • ½ teaspoon kosher salt (for broccolini)
  • ¼ teaspoon black pepper (for broccolini)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat smoker to 110°C / 225°F. If using wood, oak or hickory are great options.
  2. Pat tomahawk steak dry and rub with olive oil. Season with salt, pepper, garlic powder, smoked paprika, onion powder, cumin, and chili powder. Let rest for 30 minutes at room temperature.
  3. Smoke the steak until internal temperature reaches 49–52°C / 120–125°F (medium-rare), about 75–90 minutes. Remove and let rest.
  4. Heat a grill or skillet over high heat and sear steak for 1–2 minutes per side until a crust forms. Rest 10 minutes before slicing.
  5. Preheat oven to 200°C / 400°F. Scrub and dry potatoes. Prick with a fork and rub with olive oil, salt, pepper, paprika, and chili powder. Bake directly on oven rack for 60–70 minutes until crisp and tender.
  6. Slice open baked potatoes, fluff with butter, then top with cheddar, mozzarella, sour cream, cooked sausage, and chives. Return to oven for 5–7 minutes to melt cheese.
  7. Toss broccolini with olive oil, salt, pepper, and garlic. Roast at 220°C / 425°F for 12–15 minutes until lightly charred. Drizzle with lemon juice.
  8. Slice steak off the bone and cut against the grain. Serve on a board with baked potatoes and broccolini. Garnish and serve immediately.

Notes

  • Use a thermometer to ensure perfect steak doneness.
  • Adjust chili powder for more or less heat.
  • Swap sausage for mushrooms or grilled veggies for a meatless option.
  • Cheeses like Monterey Jack or Colby can be used instead of cheddar/mozzarella.
  • Grill broccolini instead of roasting for a smoky twist.

Nutrition

Find it online: https://savorymomskitchen.com/smoked-tomahawk-steak-board-with-spicy-loaded-baked-potatoes-broccolini/