If eating a grilled Wagyu tomahawk steak straight off the bone doesn't please your taste buds, then nothing will. These 54 oz beasts are worth every penny - do yourself a favor, and try them soon.
When we sent out the Mystery Boxes, we asked our people to send us recipes using their new Best Rubs. This submission was from Ryan Mullikin - thank you Ryan!
The Tomahawk steak is a hard to find cut of beef in many places. Because of the way it's prepared, your butcher will either need access to a complete carcass, or the rib primal with the long bones still attached.
Thankfully, even if your local meat provider does not have them, there are many online retailers where you can get your hands on one of these.
There's usually not much prep work needed with a tomahawk. Especially with Wagyu-grade beef, the cleaning up has probably been done for you. If you are cooking a different grade of meat, check for any loose flaps, excess fat, or bone fragments.
Season the tomahawk steak with Prime Steak Seasoning (or anything you enjoy!), and let it sweat through the rub while preparing the cooker.
First up, make sure your grill or smoker is large enough! A tomahawk steak can be up to 20 inches (50 cm) long - the last thing you want is to be shot down by a grill that's too small.
Next, set your pit up for two zone cooking. This means one side of the cooking area is directly above the heat source, while the other benefits from radiant heat.
Fire up the pit, and let it come up to 275ºF / 135ºC before placing the steak over indirect heat. Let the heat work its magic, flipping and rotating the tomahawk to ensure it cooks evenly.
When the steak hits a core temp of 120ºF / 49ºC, crank up the heat as high as you can, and sear it to your desired doneness.
Once the seared tomahawk is ready, bring it off the cooker. Let it rest for 10 minutes at room temperature.
And that's it! Cut the grilled tomahawk up, or eat it straight off the bone.
Once again, big thanks to Ryan Mullikin for this awesome recipe. We can't wait to see what the community comes up with next!
Catch you on the next recipe!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These Beer-Battered Onion Rings take sweet onions and turn them into a crispy, golden-brown appetizer packed with flavor. Each onion ring gets lightly coated in seasoned flour, dipped into a cold beer batter, and fried until perfectly crunchy.
This Buffalo Chicken Dip takes tender shredded chicken, creamy cheese, and bold buffalo flavor and turns them into one seriously delicious appetizer. Mixed with ranch dressing, cheddar, Monterey Jack, and Kosmos Q Buffalo Wing Dust, everything comes together in one skillet and gets baked until hot, bubbly, and perfectly cheesy.
These Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce take crispy fried chicken thighs and turn them into seriously delicious sandwiches packed with flavor. The chicken is marinated in buttermilk, coated in a seasoned flour mixture with Kosmos Q Dirty Bird Coarse, and fried until golden brown and perfectly crispy.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
