Garlic Confit Tomahawk Steak

  • By: Jack Mancuso

Garlic Comfit Tomahawk Steak - Cuso Cuts

If you have never had a Tomahawk steak, you’re in for a treat. This garlic confit Tomahawk steak recipe is off-the-charts delicious. There’s something sexy about a beautiful cut of meat. Your guest will want to try some long before service. Unless the meat has rested, the answer is a firm “no.” Go hit the snack tray.


  • 2 cups whole garlic
  • Extra Virgin Olive Oil
  • 1-2 tsp Cuso’s Grass Seasoning
  • Tomahawk steak (2-4 people depending on size)
  • Cuso’s DIRT® (New alternative rub forthcoming).
  • Crusty bread slices
  • Black salt flakes


  1. Put your garlic in a heat-proof pan and cover it with olive oil
  2. Sprinkle in Cuso’s Grass Seasoning
  3. Simmer for 2 hours until soft
  4. Prepare the smoker at 200F
  5. Put the meat therein until internal temperature reads 120F
  6. Remove from the smoker and sear
  7. Let the steak rest for about 10 minutes, then sear again for a perfect crust.
  8. Rest the steak for another 10 minutes, then slice to sizes suitable for bread.
  9. Spoon a little olive oil over the meat, and spread the confit on it, as well as the bread.
  10. Enjoy a finishing season of black salt flakes. **

** There are two types of black salt flakes. The Himalayan version is a popular finishing salt for savory offerings. Black Lava Salt is smoky. Either suit this dish.

PitMaster’s Memo: All About Confit

The process to confit anything begins with an even, low temperature of around 200F. The word confit simply means “preserve.” The process of cooking slowly in a liquid decreases the chance of bacterial growth. Fruits usually receive a sugar syrup bath and can last for years in this form. Meats receive pure fat after cooking and packing into a suitable container where connective tissues break down. The end goal is to have a “melt in your mouth” experience. By cooking the garlic in olive oil, it softens. You are left with a wonderful spread and seasoned cooking oil.


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