Delicious wagyu tomahawk steak
If eating a grilled Wagyu tomahawk steak straight off the bone doesn’t please your taste buds, then nothing will. These 54 oz beasts are worth every penny – do yourself a favor, and try them soon.
When we sent out the Mystery Boxes, we asked our people to send us recipes using their new Best Rubs. This submission was from Ryan Mullikin – thank you Ryan!
You Will Need
- Wagyu Tomahawk Ribeye Steak (54 oz)
- Kosmo’s Q The Best Prime Steak Rub
The Prep
The wagyu tomahawk steak is a hard to find cut of beef in many places. Because of the way it’s prepared, your butcher will either need access to a complete carcass, or the rib primal with the long bones still attached.
Thankfully, even if your local meat provider does not have them, there are many online retailers where you can get your hands on one of these.
There’s usually not much prep work needed with a tomahawk. Especially with Wagyu-grade beef, the cleaning up has probably been done for you. If you are cooking a different grade of meat, check for any loose flaps, excess fat, or bone fragments.
Season the tomahawk steak with Prime Steak Seasoning (or anything you enjoy!), and let it sweat through the rub while preparing the cooker.
The Cook
First up, make sure your grill or smoker is large enough! A wagyu tomahawk steak can be up to 20 inches (50 cm) long – the last thing you want is to be shot down by a grill that’s too small.
Next, set your pit up for two zone cooking. This means one side of the cooking area is directly above the heat source, while the other benefits from radiant heat.
Fire up the pit, and let it come up to 275ºF / 135ºC before placing the steak over indirect heat. Let the heat work its magic, flipping and rotating the tomahawk to ensure it cooks evenly.
When the steak hits a core temp of 120ºF / 49ºC, crank up the heat as high as you can, and sear it to your desired doneness.
The Payoff
Once the seared wagyu tomahawk steak is ready, bring it off the cooker. Let it rest for 10 minutes at room temperature.
And that’s it! Cut the grilled tomahawk up, or eat it straight off the bone.
Once again, big thanks to Ryan Mullikin for this awesome recipe. We can’t wait to see what the community comes up with next!
Catch you on the next recipe!
Ingredients
- 54oz Wagyu Tomahawk
- The Best Prime Steak RubAdd To Cart
Directions
- Season the wagyu tomahawk steak with Prime Steak Seasoning (or anything you enjoy!)
- Prepare the pit for two zone cooking at 275ºF / 135ºC.
- Cook the tomahawk over indirect to an internal temperature of 120ºF / 49ºC.
- Crank up the heat as high as possible.
- Sear the wagyu tomahawk to your desired doneness.
- Rest for 10-15 minutes before serving.
Additional component
For a Wagyu Tomahawk Steak, additional ingredients can bring out its rich flavors. Here are some ideas:
1. Herb Butter: Mix butter with fresh herbs like rosemary, thyme, and parsley for basting or topping the steak after cooking.
2. Garlic Confit: Slow-cooked garlic cloves in olive oil add a mild, sweet garlic flavor that complements the steak.
3. Truffle Salt or Oil: Adds an earthy depth; just a light drizzle or sprinkle goes a long way with Wagyu.
4. Smoked Paprika: Adds a smoky flavor that enhances the steak’s charred crust.
5. Finishing Sea Salt (like Maldon): A pinch of flaky sea salt can elevate the steak’s flavor at the end of cooking.
6. Red Wine Reduction: Create a sauce by reducing red wine with a touch of balsamic vinegar and beef stock for a savory glaze.
7. Shallots: Caramelized shallots add a slightly sweet, oniony flavor that pairs well with the meat’s richness. These additions will highlight the luxurious flavor of the Wagyu without overpowering it. Let me know if you’d like more preparation tips!
