Best TOMAHAWK Steak RECIPE I ever made! | GugaFoods

wagyu tomahawk steak

💰Cheaper: ribeye steak

Ribeye is more affordable while still offering rich flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a budget-friendly alternative.

Season the tomahawk steaks with salt, freshly ground black pepper, and garlic powder on both sides.

Let the steaks brine for at least 2 hours.

Grill the steaks until they reach an internal temperature of 120°F for rare, using a wireless thermometer.

Chop the steaks, avoiding connective tissue and large chunks of fat.

Prepare a filling with catupiry cheese, spread cheese, Mexican crema, chives, salt, and black pepper.

Roll saran wrap and add half of the filling, placing the bone in the middle and wrapping it up.

Shape the wrapped filling into a classic coxinha look and tie it with butcher's twine.

Freeze the shaped filling for 1.5 hours to firm it up.

Make the dough by combining beef broth, butter, and creme de leche over medium-high heat, seasoning with salt and black pepper.

Add flour gradually until achieving a non-sticky consistency, then mix in 2 egg yolks until smooth.

Flatten the dough with saran wrap, then wrap the frozen filling in the dough, removing excess edges.

Tie it together and freeze for an additional hour to ensure it holds its shape.

Prepare for breading by setting up flour, egg wash, and panko breadcrumbs in separate bowls.

Coat the shaped tomahawk in flour, dip in egg wash, and finish with panko breadcrumbs.

Deep fry the tomahawk at 350°F, using a tool to lower it into the oil to prevent breaking apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens