From the Billy Graham Training Center: How to Grill a Killer Steak!

Here’s recipe for the Tomahawk Steak (The Flintstone), beet horseradish & fried Munster cheese:

Grilled Tomahawk Steak

36 oz. tomahawk steak ( The one in recipe is a 30 day dry aged from Linz Beef)

Salt & Pepper

( This Steak is excellent served with Au Jus from Shipley Farms)

-Season steak very well. Place tomahawk on grill, grill on both sides for 9 minutes for a med-rare. Be sure not to place directly over the embers. I like to move the charcoal over to one side, and grill the steak on side with no charcoal. I don’t try to get the grill over 350 degrees.

Beet Horseradish

1 C. chopped peeled beet

2 C. 1/2 inch pieces peeled horseradish root

3/4 C. Distilled White Vinegar

1/2 C. Sugar

1/2 t. salt

Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.

Pan fried Munster Cheese

1 thick slice of Munster cheese


sunflower oil

Dredge Munster cheese in flour, place cheese in freezer up to 6 hours.

Heat Sunflower Oil in Cast Iron Pan

Fry Munster on both sides for about 3 minutes. Serve with Tomahawk

Douglas Walls is the executive chef at the Billy Graham Training Center in Asheville, North Carolina. Chef Walls has appeared on ABC, Food Network and the Ingles Chef Table. His website is