Our Wagyu Tomahawk comes in at 30 ounces and this piece of meat takes the win for an incredible amount of marbling and taste. The tomahawk is cut from the beef rib, and in our opinion, is one of the more rich and buttery cuts. This steak feeds 2-4 people and can be a pretty daunting undertaking to grill this baby perfectly! That’s why we put together a simple how-to to make sure you master grilling this steak.
To get this just right, we suggest using the indirect grilling method. This technique is used for thicker cuts and is relatively easy to do! This grilling method allows you to keep a juicy center while reaching the perfect doneness.
So first things first, prep your steak! We recommend generously seasoning both sides with our famous “The Rub” seasoning. “The Rub” is a perfect blend of zesty garlic-pepper, rich with exotic porcini mushrooms and Tellicherry peppers.
Next, it's time to preheat your grill! If you’ve got a gas grill, you’ll only need to light the side burners, but not the center! The steak will need to be placed in the center of the burners and not directly above the two burners that are lit. Wait until your grill temperature reaches 250 degrees.
Once the grill has reached 250 degrees, you’ll need to cook the steak for 30 minutes and until the steak reaches 130 degrees. We recommend using a meat thermometer to ensure your desired doneness!
Once you’ve reached an internal temperature of 130 degrees, it's time to sear the steak for a browned tasty crust! To get the perfect crust, The Wagyu Tomahawk Ribeye needs to be seared for 2-3 minutes on each side.
Another option is to slow roast! The optimal oven temperature is 250 degrees Fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.
Last but not least, bon appetit!
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