How To Cook The Perfect Wagyu Tomahawk Ribeye Steak
Wagyu Beef, one of the most amazing types of beef you can buy. It is tender, juicy, flavorful, and beyond belief in how well it cooks. But what is Wagyu Beef? A good question. Quite simply, Wagyu Cattle are black in color from Japanese herd stock, the same raised to produce Kobe Beef in Japan, considered to be the finest beef available in the world. Wagyu Beef is the American Equivalent to the Kobe Beef. The same species of cattle, raised in the exact same way, just Domestically raised.
You may be asking is there a difference between Wagyu Beef and Regular Beef and if the price difference worth the money you will spend. Since a picture is worth a thousand words, lets compare the exact same cuts of Wagyu Beef and Regular Beef.
Lets look at these two steaks. Exact the same cut, on the left is the Regular Prime Beef Tomahawk Ribeye Steak, on the right is the Wagyu Beef Tomahawk Ribeye Steak. The Wagyu has more internal marbling, less large grainy fat in the middle of the meat, the beef is cherry red, and looks fresher. The Prime cut has more large fat streaks and less marbling, both steaks are great steaks, but the Wagyu is much more appealing to the eye.
Now that we have looked at the differences, lets look at the best way to cook this steak for flavor, tenderness, and palatability. First, lets get our preparation done and gather what we need to cook this steak.
Items needed:
ChefsTemp Final Touch X10 Digital Meat Thermometer
Grilled Tomahawk Ribeye On The Pk Grill
Heres a bonus guide for steak cooking temperatures:
- Rare: 125ºF
- Medium: 145ºF
- Medium-well: 155ºF
According to the data we have, a 3oz Tomahawk steak is 207 calories: 24 grams of protein and 12 grams of fats. If tracking your macronutrient intake is important to you, then make sure to meal plan accordingly! A side dish of rice or grilled veggies will make an amazing addition to your steak.
What Does A Tomahawk Taste Like
The tomahawk is definitely one of the tastiest steaks weve tried. The bone that is the key feature of the steak gives the meat a wonderful, meaty, beefy flavor when cooked to perfection, and combined with the ribeye-style marbling throughout the meat, you get a wonderful butteriness too.
On top of all of this, as the muscle the steak is cut from is a muscle that doesnt get a huge amount of use, the steak is beautifully tender and succulent. Whats not to love!
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What Is A Tomahawk Steak
The tomahawk steak gets its name from the large bone that protrudes from the large part of meat taken from the cows ribs. This bone gives the look of a hatchet or tomahawk handle.
Butchers prepare this cut of meat by frenching it this technique involves creating an attractive presentation by removing fat and meat cleanly from the bone. Butchers and chefs will french a crown roast and a rack of lamb to give it the formal presentation, too.
Tomahawk steaks have a few remarkable traits. One is the massive piece of bone that makes the steak look primal almost Flintstonian. The second trait is the thickness, which presents beautifully on a plate. Most importantly, the steak is delicious, especially when cooked to perfection on the inside with a charred crust on the outside.
Butchers cut the tomahawk steak from the rib, just like they would for any other rib steak. Most tomahawk cuts are at least two-inches thick. Butchers include the longissimus dorsi, spinalis, and complexus in the cut. Consider cutting the rib primal from 6 through 12, leaving the bone in place, then cutting individually large pieces.
The tomahawk cut is large. Most are about two-inches thick, and the bone is about seven inches long. This substantial cut occupies a large space on the grill and the plate. The steak weighs about 2.5 pounds and usually has at least five inches of meat left on the bone.
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This Is The Best Steakhouse In Americayour Browser Indicates If You’ve Visited This Link
Seafood may be well-represented here with dishes like red king crab grilled in the shell and Alaskan Kodiak weathervane scallops with wild mushroom risotto, but the 13-ounce Australian wagyu ribeye and the 12-ounce 32-day house-dry-aged New York steak with chanterelle butter are more than enough to earn this laid-back restaurant a place on this list. “The MOST flavorful steak I’ve ever had,” writes one Yelp reviewer of this serious old-school steakhouse. “I’ve never had a steak so tender and juicy in my life,” adds another. Offerings include…
24/7 Wall St
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Where To Buy A Tomahawk Steak
Some specialty butchers will sell you a Tomahawk, otherwise, you can always get one delivered.
Snake River Farms offer a gorgeous 2 thick American Wagyu Tomahawk Steak, complete with the prized Ribeye fat cap, for $125.00.
This 2.5 lbs USDA Prime steak takes advantage of the legendary Wagyu marbling for a beautifully smooth texture.
Snake River has been around since 1968 and is the supplier of A-grade meat to Michelin-star restaurants, so you can trust this family business to provide you with excellent quality beef.
Snake River Farms ships its meat frozen via courier and all orders made before 1 pm EST will be sent out on the same day.
Porter Road will ship you a fresh 2.5-3 lbs Tomahawk Ribeye for just $75 that will leave you feeling like a caveman.
Run by former chefs James Peisker and Chris Carter, Porter Road grew out of their desire to create a digital butchers shop that could supply top-quality fresh hand-cut meat, sourced from local farms, to customers nationwide.
All their meat, apart from ground beef, sausages, or larger roasts, is shipped fresh in vacuum-sealed bags using their Standard and Express shipping options via UPS.
How Long Should You Let Steak Rest
Resting steak is an important step because the heat of cooking pulls the juices in the meat toward the surface.
If you immediately slice into it after cooking, all of those flavorful, amazing juices will end up on the plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in throughout the meat, keeping it moist and flavorful when serving.
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Flank Steak Block Australian Beef Grain
2,190
New size!This is kind of hard to find in Japan and therefore highly demanded by our customers – the classic flank steak!This is a cut from below the loin, so it is very lean and flavorful. Flank steaks can be broiled, braised, fried in a pan or prepared on a grill. Our flank steak is from grain-fed Aussie beef so it contains a higher amount o…
Ribeye Steak Grass-fed extra thick
How To Grill A Wagyu Tomahawk Steak
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! Thats 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 youve got a gas grill, youll 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, youll 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!
Last but not least, bon appetit!
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Usda Choice Angus 20 Oz Bone
Sold Out$39.95
Ah, the Cowboy Ribeye. Nothing says, “I take steak seriously” like this beautiful piece of meat. A cut above the rest, this prized possession is bursting with flavor. Coming from the award winning 44 Farms in Cameron, TX, you can trust that this meat was responsibly raised. This 100% all natural USDA certified Choice Angus is a staple in fine restaurants across the country. No hormones. No antibiotics. Simply perfect.
Reverse Searing Your Tomahawk Steak
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How Big Is A Tomahawk Steak
Tomahawk Steaks are cut thick, so you can expect a piece of beef around 2 inches in thickness and weighing between 2 and 3 pounds!
The bone sticking out from the Tomahawk Steak is frenched which means all of the connective tissue, fat, and meat has been removed from it, leaving a clean bone handle for your steak.
Steak Seasoning And Weber Grill
Season well
So first things first, I rubbed some avocado oil on the steak. This helps the steak seasoning adhere and also makes such a nice sizzle! Then I applied some basic barbecue rub. The BBQ seasoning of choice was by Salt Lick. As the name implies its salty. However, a large piece of steak like this can definitely handle it. Over the top of the Salt Lick we applied some of Harry Soos Slap yo Daddy BBQ rub. Not salty at all, this rub adds interesting unique layers of flavor to an already tasty Wagyu tomahawk steak. While the steak was getting all those flavors friendly with each other I prepared the Weber charcoal grill 22 Performer. To handle the charcoal on the Weber grill Ill be using a slow n sear under some Grill Grates to get perfect grill marks without burning up in flames. I highly recommend you get some of these grates as they make the experience of grilling over open flame so much better. You will be amazed how these grates make the perfect black marks. The trick is to get them up to 500 degrees Fahrenheit, 550 if you can. Measure the machined surface where its flat. You can do this with a laser thermometer like this one from Klein Tools. Whichever one you chose make sure it reads over 600 degrees F as some dont. You can use trimmed fat or grilling spray to the grill grates but use something with a very high flash point or it will burn.
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Butter Bath Until Done
Ready to eat!
I was looking for around 125 degrees Fahrenheit until done because we love medium rare steak. Now realize that even after you take the steak off and let it rest there is momentum and the internal temperature is likely to continue to rise another 5 degrees. So this additional coast uphill should be considered. Getting back to the cooking part I prepared a unsalted stick of butter in a pan and melted it down. I added some avocado oil to keep the butter from burning. I also added fresh garlic and rosemary to the solution. Use this butter bath to baste the Australian Wagyu tomahawk ribeye from time to time until you reach your target temperature to pull it off. Then all you need to do is cover
and wait 10 or 15 minutes. There you have it. A perfect steak!
What Is A Tomahawk Ribeye Steak
The tomahawk steak is a gorgeous thick cut of rib meat, attached to at least 5-8 inches of the rib bone. The long bone is French trimmed until it starts resembling a handle, giving the bone an elegant clean look. This trimming technique is called Frenching. It gives the steak a signature look, which may remind you of the Native North American Tomahawk axe. Hence, the name Tomahawk Steak!
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Storage And Reheating Instructions:
Steak is best eaten fresh. You can store leftovers in an airtight container in the fridge for up to 3 days. You can reheat in a skillet on the stove over medium heat until warmed through, however it will be more well done than when first cooked.
If you like this recipe, you may be interested in these other delicious steak recipes:
What Is Wagyu Everything You Should Know
Lets sharpen those steak knives and get this first succulent candidate on the chopping block. You may have heard of wagyu beef discussed in hallowed and respectful tones and perhaps even seen it on your local steakhouse menu and understandably, your jaw may have dropped when you see the price it goes for.
Wagyu is the Japanese word for cattle, and basically can be applied to just about any cut of steak as long as the production of the beef meets the rather strict quality benchmark! Beautifully flavored and wonderfully tender, if you see wagyu anywhere, then you can be sure that youre in for a treat.
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What Is A Tomahawk Steak Where Do I Purchase One
The tomahawk steak is essentially a bone-in ribeye steak. It is taken from the rib section, with the large rib bone still attached. Its appearance resembles that of a tomahawk ax. Having a bone-in ribeye insulates the meat while it cooks, making your meat more moist and tender. Tomahawk steaks can be found in many butcher shops and are becoming more common in higher-end grocery stores. Be sure to ask at the meat counter if you can special order one. They can also be purchased online.
Do I Need To Let The Steaks Rest
Yes, you absolutely do not want to skip this step. The steak continues to cook during those few minutes of resting. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it in the oven longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust us, let it rest a few minutes and your tomahawk steak will turn out perfect.
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Why Is It So Expensive
The steak is so expensive because of the cut and the bone. Frenching a cut of meat is time-consuming, and butchers need to be compensated for their work. Ideally, if you give the meat time to cook, the bone marrow will add flavor to the cut. But, grilling the meat does not give the marrow time to affect the taste of the steak.
How Do I Know When The Steaks Are Done
In this recipe, you are instructed to cook until 130 degrees, so that after resting time it will reach 135 degrees Fahrenheit to be considered medium-rare. If you prefer a more well done steak, simply remove the meat at 5 degrees Fahrenheit lower than your desired doneness temperature. Use a meat thermometer for best results.
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How Does The Price Of A Tomahawk Steak Compare To A Normal Ribeye
How much you are paying for your Tomahawk Steaks depends on the quality of the beef you are buying and who you are getting it from.
However, you should expect to pay up to three times more than your normal bone-in Ribeye.
The Chicago Steak Company is selling two USDA Prime dry-aged Tomahawk Ribeyes for $239.95 when you can get four USDA Prime dry-aged Bone-in Ribeyes for $274.95.
DeBragga will sell you a pair of dry-aged Prime Tomahawk steaks for $285.00, which is more than their Culinary Olympics winning 24oz Miyazaki Wagyu Ribeye.
While it might seem like that is a reasonable increase when you are moving from a 24-ounce Ribeye to a 40-ounce Tomahawk, it is essential to bear in mind that a lot of that weight is going to be bone and not meat.
You can expect to spend an average of about $100 on a quality Tomahawk Steak, and the reality is that around $50 to $80 of that is paying for a considerable length of bone and a more Instagram ready steak.
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