But firstly, what is a Tomahawk?
Apart from its rapid rise to rock star status in the world of beef, the Tomahawk resembles the Native American throwing axe; it is simply an on-the-bone rib eye with most of the rib bone left intact, so you can expect a large amount of inter-muscular fat, making it a full flavoured, melt-in-the-mouth experience!
So how do you cook this theatrical beast?
Ingredients & Seasoning
- 1 Wagyu Tomahawk steak
- If your Tomahawk is frozen, place the frozen steak in its wrapper on a plate and allow it to defrost for 2-3 days on the bottom shelf of your refrigerator.
- Remove it from its packaging, pat dry with paper towel then liberally season all sides of the steak with salt and pepper just before you cook it.
- You’ll need a charcoal grill, oven and a fast-read thermometer.
- Heat the charcoal grill to highest heat. Preheat oven to 375 degrees.
- Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
- Transfer the steak to a baking sheet. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
- Let it rest for 5-10 minutes before slicing and serving.