Chef Rasheed Philips' Tomahawk Steak Recipe - Exclusive

If you watched Netflix's "The American Barbecue Showdown," you're probably a fan of the show's brawny runner-up, Rasheed Philips. A big man with a big personality, Philips has no culinary training and gained his grilling skills by reading cookbooks. As the oldest sibling in his family, Philips was always helping out in the kitchen and never believed he might someday make a career as a chef. But now he creates recipes for Beef — It's What's For Dinner, and has his own catering business, Philips Barbecue Co

During filming of "The American Barbecue Showdown," Philips never got his hands on a tomahawk steak, and he created this recipe, which he is sharing exclusively with Mashed. Philips feels most comfortable with open-fire cooking, and that this method is perfect for grilling tomahawk steak. "I like relying on the raw elements to add flavors — the char from the flame and the additional depth of flavor from the seasoned wood." 

Philips uses a Santa Maria grill that he personally adapted, which he calls "Phoebe," which allows for two-zone cooking — one side for typical grilling, and a second side for high-temperature grilling — a must for this recipe. But you can actually get similar results in a kettle-style grill, offset-style smoker, or even your oven.

As for the type of wood to use, Philips prefers mesquite, but it's not available to him in Georgia, where he resides, so he recommends a two-to-one ratio of oak and hickory. His technique is simple, but Philips advises proper fire management for achieving the best results. When grilling the steak, flare-ups are inevitable, so Philips advises wearing quality heat-resistant gloves. He also urges to pay attention while grilling, and warns not leave the steak on the grill unattended.

Chef Rasheed Philips' Tomahawk Steak Recipe - Exclusive
5 from 20 ratings
During filming of The American Barbecue Showdown, Rasheed Philips never got to use this tomahawk steak recipe, which he is sharing exclusively with Mashed.
Prep Time
Cook Time
Rasheed Philips tomahawk steak recipe
Total time: 30 minutes
  • 1 32-38-ounce tomahawk steak
  • 4 tablespoons coarse mustard
  • ¼ cup coarse salt
  • ½ cup ground black pepper
  • 2 tablespoons minced garlic
  • American Prime Rib rub or other beef rub
  • 1 stick unsalted butter, melted
  • ¼ cup freshly squeezed lemon juice
  • Olive oil, as needed
  • Herb brush made of sprigs of thyme, rosemary, and parsley tied together
  • 1 stick unsalted butter, softened
  • ½ cup crumbled blue cheese
  1. Take the tomahawk steak out of the refrigerator 30-45 minutes before grilling. This will ensure an evenly cooked steak.
  2. While the steak is coming to temperature, build a wood or coal fire so one-half of the grill will be cooler (275 F), and the opposite side will be hotter (400-450 F.)
  3. Coat the steak with coarse mustard. Combine coarse salt, ground black pepper, and minced garlic in a small bowl, and whisk together until the dry ingredients are thoroughly blended.
  4. Sprinkle the salt mixture all over the steak.
  5. Evenly coat the steak with American Prime Rib rub or other beef rub. Add extra rub to the edges of the steak where the fat is thicker.
  6. As the grill heats up, combine melted butter, lemon juice, and olive oil in a bowl.
  7. Tie together several sprigs of thyme, rosemary, and parsley.
  8. Make the compound butter by mashing together softened butter and crumbled blue cheese. Shape the mixture into a log and refrigerate until it hardens.
  9. When the two heat zones have reached 275 F on one side and 400-450 F on the opposite side, lay the steak on the cooler side of the grill. Cook the steak 2-3 minutes, then flip it. Flip the steak several times every couple of minutes, until its internal temperature is 115-120 F.
  10. Move the steak to the hot side of the grill. Use the herb brush to frequently baste the steak with the butter-lemon juice-olive oil mixture. The herbs will release their oils, and the aroma elevates the taste of the steak and heightens the grilling experience.
  11. When the steak reaches an internal temperature of 128-130 F (for medium rare), transfer the steak to a cutting board, and immediately apply thin slices of the compound butter.
  12. Let the steak rest for 10 minutes, then slice it against the grain. Add more salt if needed, and apply more slices of the compound butter.
Calories per Serving 1,999
Total Fat 173.4 g
Saturated Fat 91.3 g
Trans Fat 7.1 g
Cholesterol 499.0 mg
Total Carbohydrates 30.2 g
Dietary Fiber 11.3 g
Total Sugars 1.7 g
Sodium 1,764.5 mg
Protein 88.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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