Today I have a Wagyu Tomahawk Ribeye from Snake river farms. Likely, your Tomahawk will come vacuum sealed, and possibly frozen. But firstly, what is a Tomahawk? Instead of resting at the end of the cook, you can actually rest the meat right before the sear, which means you can eat it as soon as it comes off the grill, nice and hot. So, when the centre of the steak hits 95-100 degrees, pull it off the heat, and cover with foil, at least 10-15 minutes. Everybody understands the stuggle of getting dinner on the table after a long day. Apart from its rapid rise to rock star status in the world of beef, the Tomahawk is simply an on-the-bone Rib eye with most of the rib bone left intact. Featuring a thick chunk of ribeye at one end, they usually have at least 6-8 inches of bone handle – perhaps the ultimate meat lollipop. For this, you’ll need a charcoal grill, a beautiful Tomahawk steak (luckily you can buy them online, this one is from Snake River Farms) and a fast-read thermometer (I use and recommend Thermapen). Lay the tomahawk steak into the skillet and sear 1 minute. Ah the tomahawk. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Lower the heat to medium-high and cook the steak 5 minutes, without touching it. But, with extra butter-basting. Once the coals are at temp, dump them into your A Wagyu Tomahawk is basically a Wagyu Rib Eye steak with the bone left in. She's also a respected authority on Texas style barbecue. Pillowy and fluffy, these soft yeast rolls made with pork fat have a built-in flavor advantage. Once you’re 15 or so minutes into the cook, you’ll want to start paying attention to the temperature and checking it regularly. It has great marbling by any standard except when put next to the Japanese examples above. We start with a 3.3 LB Tomahawk Ribeye and reverse sear it on the Grilla Grills Silverbac and weber kettle. Follow me for the latest in meat musings. What's not to love? Set up your two zone heat and start the cook. Seasoning should only be done right before you’re ready to put the meat on the grill. A true tomahawk would probably feed a small family, and you’re going to need to change up your cooking methods, because this baby is not going to just fit in a skillet. American Tajima Wagyu Ribeye: From American Tajima wagyu cattle (descended from the same famed black wagyu as Kobe) with some Angus mixed in, this boneless ribeye is about 16 ounces and costs about $70. © 2010-2020 Jess Pryles - https://jesspryles.com/recipe/how-to-cook-a-tomahawk-steak/. If you haven’t got the char you want, you can flirt with another 30 seconds on each side. This is a really neat step that let’s you enjoy a hot steak! Season generously with salt and pepper, or for an even better result, use Hardcore Carnivore Black. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers … Category: American Wagyu If you wanna finish it high and fast, you need to bring the heat! Be sure to call your butcher ahead of time to reserve a tomahawk. So to start, fill a chimney starter with coals, light them and let them get nice and hot. Jess Pryles is a full fledged Hardcore Carnivore. How to choose a turkey: Your... Keep your inbox happy with regular articles, recipes and news. If you want to go straight to the step by step recipe, feel free to scroll down near the bottom of this page! Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Flip, and repeat on the other side. Be sure to call your butcher ahead of time to reserve a tomahawk. It has great marbling by any standard except when put next to the Japanese examples above. Thank you! Offers may be subject to change without notice. With a minimum thickness of 2 inches of steak, it’s also not something you’ll be able to traditionally sear without having a cold and terrible rare centre, or overcooking to get the middle warmed up. this link is to an external site that may or may not meet accessibility guidelines. This large, bone-in ribeye includes the entire long rib bone and is rumored to have moved steak lovers to tears. And let’s face it, whether guy or gal, once you nail this cook, you’ll definitely get major cred as the meat-spert amongst your friends and family. So juicy, fairly spicy but … Succulent juicy pork loin is crowned by shatteringly-crisp puffed crackling. This thing was awesome. Image: WX by Rangers Valley, Wagyu Cross Tomahawk by Red Candy. First, we’ll go over some tips and tricks for how to grill a tomahawk steak. It’s a thicker cut, heavily marbled, with an aggressive juiciness that amplifies the rich beefiness of the best Ribeye. Keep it as far from the heat source as your grill will allow. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. In a heavy skillet or oven-proof pan, heat the 2 tablespoons olive oil over high heat until it's just starting to smoke. Sprinkle steak evenly on both sides with salt and pepper. (Step back a bit since it will smoke and spatter.) How to Grill a Tomahawk Steak – Overview. Grand Western Wagyu Tomahawk Steak, Australian Wagyu. Let steak stand at room temperature 30 minutes to an hour before cooking. A tomahawk ribeye is a giant cut of steak still on the rib bone, typically 2.5 to 3.5 pounds in weight. You have successfully subscribed to our newsletter. ). Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress. https://meater.com. You’ve worked hard, and you deserve this. To ensure an even cook and also keep an eye out for hot spots, flip the Tomahawk over every 5 minutes or so, not only flipping end to end, but also side to side. Once the coals are at temp, dump them into your grill making sure they are all on one side, leaving the other side empty. Transfer to a cutting board; let rest 15 minutes. I would like to thank Apption labs AKA The Meater for sponsoring this video. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Continue grilling, turning occasionally, until a thermometer inserted into thickest portion of steak registers 125°F, 30 to 40 minutes.