10/31/2026
Can a 3½-pound SRF Wagyu Tomahawk go from 115°F to 135°F while resting and still finish as a great steak?
That is exactly what happened on this Weber kettle cook. I started this Snake River Farms Gold Grade Tomahawk indirect, let carryover cooking work, then finished it over direct charcoal for the peppery crust. The final steak landed closer to medium than the rare-side medium-rare I was aiming for, but it was still rich, tender, and packed with Wagyu flavor.
This is real cooking. Every steak, grill setup, weather condition, and resting method can change the result. The big lesson from this cook: a thick Tomahawk can carry much farther than expected, especially when held in a warming bag. If you want yours closer to rare, pull it earlier and watch the temperature trend.
For this cook, I used Elite BBQ Smokers Beef Rub. My SPG is my everyday all-purpose seasoning, but the Beef Rub is more pepper-forward and helped build the charcoal crust without covering up the Wagyu flavor.
What I Used
Snake River Farms Gold Grade Wagyu Tomahawk Steak, approximately 3½ pounds and 1½ inches thick
Elite BBQ Smokers Beef Rub
Weber Kettle Grill
Two-zone charcoal setup
ThermoWorks Signals and Thermapen
Warming bag for the carryover hold
Cook Method
Season the Tomahawk generously with EBS Beef Rub and refrigerate uncovered for about 45 minutes.
Set up a Weber kettle for two-zone cooking at roughly 250–270°F.
Cook the steak indirect until the center reaches about 115°F.
Let it rest and monitor carryover temperature. Mine climbed to about 135°F before beginning to fall.
Once the temperature had dropped back down, finish over direct charcoal until the bark and crust are where you want them.
Rest uncovered, slice, and enjoy.
Shop the Cook
Snake River Farms: https://snakeriverfarms.pxf.io/EliteBBQSmokers
Use code EliteBBQ10 for 10% off.
Elite BBQ Smokers Beef Rub: https://www.elitebbqsmokers.com/collections/all
Shop all EBS rubs and sauces: https://elitebbqsmokers.com
Chapters
00:00 Did the carryover go too far?
00:29 SRF Gold Grade Wagyu Tomahawk
00:58 SPG vs. EBS Beef Rub
01:49 Dry-brining the steak
02:00 Lighting the Weber charcoal
02:27 Two-zone Weber kettle setup
03:03 Indirect cook to 115°F
04:47 The warming-bag carryover hold
06:53 Why the steak carried over 20 degrees
08:00 Direct charcoal sear for crust
12:23 Final slice and taste test
13:21 SRF code and EBS Beef Rub
How do you cook a thick steak? Do you sear first, go indirect first, or use carryover before the final sear? Let me know in the comments.
Gear We Use
Amazon Store - https://amzn.to/3UNXKOR
Snake River Farms - https://snakeriverfarms.pxf.io/EliteBBQSmokers - Code for 10% OFF = ELITEBBQ10
Waxhaw Wood - - https://www.waxhawwood.com/
Royol Oak Charcoal - - https://www.royaloak.com/
TubBuddy - https://www.tubebuddy.com/pricing?a=EliteBBQ10
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