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As if massive tomahawk steaks weren’t impressive enough, Kelly Cahoon’s recipe calls for coating them in Traeger Blackened Saskatchewan Rub to give them a dark, caramelized crust with a deep red, medium-rare center.
2 Whole tomahawk steaks
4 Tablespoon Traeger Blackened Saskatchewan Rub
2 Tablespoon butter
2 Whole tomahawk steaks
4 Tablespoon Traeger Blackened Saskatchewan Rub
2 Tablespoon butter