This grilled Brazilian tomahawk steak recipe brings smoke, char, and big flavor to the table without making things complicated. It’s all about letting quality meat and bold seasoning do the heavy lifting.
Start by prepping your grill. We used lump charcoal and a chunk or two of post oak wood to bring a layer of smoke that plays beautifully with the bold Brazilian seasoning.
While the grill is heating up, pat your tomahawk steaks dry and coat them with a thin layer of olive oil. This helps the rub stick and adds a little richness as the meat hits the heat.
Next, cover the steaks generously with the Q Lab Brazilian BBQ Rub. You want a nice even layer, coating all sides. These are big cuts, so don’t worry about overdoing it. Once seasoned, set the steaks aside at room temperature while the grill hits its stride. When it’s ready, place the steaks on the cooler side of the grill, away from the direct flame. This indirect heat gives the steak time to slowly come up to temp without burning the crust.
With the steaks on the grill, it’s time to whip up the chimichurri. In a bowl, mix 1/3 cup of Al Frugoni Chimichurri seasoning with 1/4 cup of red wine vinegar. Stir until it forms a thick paste, and let it sit for at least 15 minutes (up to an hour if you have the time). This will rehydrate the herbs and spices. Once it’s rested, drizzle in olive oil a little at a time until the consistency is where you like it-loose enough to spoon, but not soupy.
Back at the grill, cook the steaks for about 15 minutes per side over indirect heat. Flip them gently with tongs to avoid tearing the crust. Once the internal temperature hits 100ºF (38ºC), move the steaks over to direct heat. This is where the magic happens-the fat hits flame, and the sizzle tells you it's sear time. Flip frequently for even browning, and cook until the internal temp reaches 127ºF (53ºC) for a perfect medium-rare. Then pull them off and let them rest under foil for 10 minutes.
After the rest, it’s time to carve. Use a sharp knife and slice the tomahawk steak off the bone, then cut it into thick slices against the grain. You should see that gorgeous pink center, with a nice bark on the outside and juicy fat rendered around the edges. If you’ve done it right, the steak should be tender, smoky, and full of flavor without needing anything else.
But we’re not stopping there. Spoon that fresh chimichurri over the top and let the acidity cut through the richness of the steak. It brings brightness, balance, and just enough herbaceous kick to keep every bite exciting. Serve with grilled veggies, warm bread, or just a good drink in hand. Either way, this grilled Brazilian tomahawk steak is going to steal the show.
Enjoy!
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