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Wagyu Tomahawk Recipe

Wagyu Tomahawk Recipe

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!

You Will Need

The Prep

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. 

The Cook

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. 

The Payoff

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!

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1 Response

Tony Patrick
Tony Patrick

July 29, 2021

We order wing dust all the time. Love y’alls wing dust

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