Rasheed’s Tomahawk | MEATER

A fancy night out is great, but expensive. How about a romantic night in instead? Watch as BBQ master Rasheed Philips shows you how to turn a dinner at home into a Michelin star experience. 🤩

2 Tomahawk steaks
Dijon mustard
Ground coffee
Sea salt
Granulated garlic
Blue cheese powder
Melted butter
Green onion (optional)
Fresh rosemary (optional)
Fresh thyme (optional)
Fresh oregano (optional)

140°F – medium rare


MEATER will let you know 😉

1. Grab your apron and put on your chef’s hat! First things first, preheat your smoker to 350°F. Rasheed likes to bump his smoker up to 500°F so that when he opens the lid, and loses a lot of heat, the smoker will end up at the exact temp he needs it to be. Now, use the dijon mustard as a binder by spreading it all over the tomahawk steaks like lotion and give them a nice massage. It’s basically a spa day for the meat.

2. Now combine the ground coffee, sea salt, granulated garlic, and blue cheese powder in a bowl and mix! Once it’s completely mixed, apply a generous amount of the dry rub all over the steaks, don’t leave any bald spots!

3. Grab your MEATER(s) and insert the probes into the center of the thickest part of each tomahawk. Now it’s time to put them in the smoker, AKA the tanning bed for the meat. If you’re using a grill, be sure to place the steaks on a deflector plate for low and slow, indirect heat cooking!

4. It’s finally time to set up the cooks in the app! We recommend a target internal temperature of 140°F for that perfect, juicy tenderness!

5. While the steaks are coookin’, it’s time to make the baste, AKA “massage oil.” Combine melted butter, granulated garlic, and salt in a bowl, then mix. If you want to kick things up a notch, you can make an herb brush by tying together green onion, fresh rosemary, thyme, and oregano with kitchen twine.

6. When there are 3 minutes left on the cooks, use the herb brush to baste the tomahawks with the delicious butter mix. We know it’s hard to refrain from devouring the tomahawks, but hang in there! You’re almost done. After basting, leave the tomahawks in the smoker until MEATER notifies you to remove from heat.

7. If you want a nicely crusted steak, then you’ve got to try the reverse sear method! After removing the steaks from heat, rest them on a wooden cutting board or resting rack and let the internal temperatures drop about 15°. Once they’ve cooled down, remove the probes, and sear the steaks for about 1 minute each side. You can sear caveman style, on a cast iron, or whatever way your heart desires!

8. Once you’ve achieved a nice crust, that’s it! You can slice and enjoy!