This recipe was the winning entry in a friendly showdown inside our Kosmos Q Lab community. These tomahawk steaks completely stole the spotlight. Huge shoutout to Dillon for bringing the heat.
Pat the tomahawk steak dry, then season generously on all sides with a mix of Kosmos Q Hot Dirty Bird Rub and Kosmos Q Double Pepper Coarse Rub. Go about 50/50, or heavier on the pepper if you want more bite.
Let the steak sit at room temperature for 30–45 minutes before cooking, or dry brine it uncovered in the fridge for up to 4 hours for even deeper flavor.
While the steak rests, trim your asparagus and toss it with olive oil, salt, and pepper so it’s ready for the smoker later.
Preheat your smoker to 225–250°F using a fruit wood like cherry or apple for a subtle sweetness that pairs perfectly with the glaze.
Place the tomahawk directly on the grates and smoke until the internal temperature reaches 115–120°F in the thickest part. Depending on thickness, this usually takes 45–90 minutes. Pull it early, carryover heat will finish the job.
While the steak smokes, get a grill, cast iron skillet, or broiler ripping hot for the reverse sear. Lightly oil the steak if needed, then sear 1–2 minutes per side until a deep crust forms and the internal temperature reaches 120–125°F for a perfect rare finish. Don’t forget the edges and bone side if possible. For even more flavor, baste with butter during the final minute.
Rest the steak loosely tented with foil for 10–15 minutes.
At the same smoker temp, cook the asparagus for 20–35 minutes until tender-crisp with a light smoky finish. As soon as it comes off, brush or drizzle generously with warmed Kosmos Q Cherry Apple Habanero Glaze
Slice the tomahawk against the grain into thick, juicy pieces and serve alongside the glazed asparagus.
The steak brings that rich smoky crust with a peppery kick, while the Cherry Apple Habanero glaze adds the perfect sweet heat to balance every bite. Pair it with a baked potato or crusty bread to soak up all the juices, and you’ve got a steakhouse-level meal straight off the smoker.
Thanks again for the mouth-watering recipe Dillon, and catch you on the next recipe!
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