Dave Rubin of “The Rubin Report” has unveiled his method for smoking the perfect Wagyu tomahawk steak using a Big Green Egg grill. The process highlights traditional techniques and quality ingredients, reflecting a commitment to time-tested approaches over modern shortcuts.

The key to Rubin’s recipe is the reverse-sear method, which prioritizes patience and precision. First, the Wagyu tomahawk is seasoned simply with coarse salt, pepper, and a bold steak rub, avoiding overly complicated flavor combinations. The steak then smokes low and slow at 250°F until it reaches an internal temperature of 125°F. This slow cooking ensures the rich marbling of Wagyu beef renders evenly, locking in natural juices.

Using a Big Green Egg grill, Rubin emphasizes the importance of clean smoke from hardwoods like hickory or pecan. This step avoids artificial additives, aligning with a philosophy of purity in cooking. The grill’s ceramic design maintains steady heat, a feature praised by those who value reliability and craftsmanship.

For the final sear, Rubin cranks the Big Green Egg to 600°F or higher. This step creates a savory crust, showcasing the contrast between tender meat and crispy exterior. The method rejects nonstick pans or oils in favor of direct flame, honoring classic grilling traditions.

Resting the steak for 15 minutes after cooking is non-negotiable. This allows juices to redistribute, ensuring each bite remains succulent. Rubin’s approach dismisses rushed meals, instead valuing deliberate preparation for superior results.

The Wagyu tomahawk’s thick bone and generous marbling make it a centerpiece worthy of special occasions. Serving it sliced against the grain honors the integrity of the cut, a nod to respecting quality ingredients. Pairing it with compound butter or a simple herb sauce keeps flavors timeless rather than trendy.

Rubin’s recipe aligns with a broader appreciation for self-reliance and skill. Mastering fire management and temperature control underscores the value of hands-on effort over pre-packaged solutions. It’s a reminder that excellence comes from practice, not shortcuts.

This method isn’t just about steak—it’s a celebration of tradition, quality, and the satisfaction of doing things right. For those tired of fleeting food fads, Rubin’s Wagyu tomahawk offers a return to fundamentals, proving that the best results come from respecting the process.