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, let’s compare the exact same cuts of Wagyu Beef and Regular Beef.
Let’s 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, let’s look at the best way to cook this steak for flavor, tenderness, and palatability. First, let’s get our preparation done and gather what we need to cook this steak.
Wagyu Beef Tomahawk Steak
ChefsTemp Final Touch X10 Digital Meat Thermometer
BBQ Grill heated to a minimum of 400⁰F
First, we want to get our Wagyu Beef Tomahawk Steak out of the refrigerator and allow it to come to room temperature. This I assure you is a very important step. Cold meat takes longer to cook and will dry out before reaching the desired degree of doneness. Once the steak comes up to room temp, we will want to unwrap it and season it.
The seasoning for this steak is Kosher salt, Black, Green, Pink, and White pepper corns freshly ground, All Spice freshly ground, Garlic and Onion powder. Season both sides of the steak and let it sit for 10 minutes. Once we have it ready, then we will want to get our tongs and take the steak to our grill. Make sure the grill is at 400⁰F minimum.
I really need to reinforce this, even though you may be tempted to flip this steak, poke this steak, or use a meat fork to turn this steak, resist that urge! Only turn this steak, or any steak for that matter, with tongs or a spatula. Once you have it on the grill let it cook for about 5 minutes and then turn it 90⁰ to get good grill marks on your steak. These steaks are twice as thick as a normal steak, that means they take twice as long to reach the correct temperature, once you have your grill marks on the first side, flip the steak and then turn the grill heat down, or move the steak to the coldest part of the grill, and close the lid.
Once you have your steak cross hatched, you will need about 20 minutes cooking time to get this steak to rare, 115⁰F-125⁰F, which means you also need to pull this steak from the grill at between 105⁰F and 115⁰F, carry-over cooking will get it up to the desired temperature from there.
Make sure you take temperatures often during the cooking process. Make sure you have your meat thermometer ready to take a temperature every few minutes once you break the 90⁰F temperature. Once you cross this temperature threshold the temperature of the meat will rise quickly.
Now that we have cooked our steak, what goes best with a steak like this, and the answer is anything you desire or like with steak, however, I assure you the steak is the centerpiece of this recipe. I made a baked potato, which I baked while I cooked the steak, I started it in the oven thirty minutes before I started cooking the steak. Set your oven to 400⁰F, spray the potato with cooking spray or wipe cooking oil all over the skin, season it liberally with Kosher or Sea Salt, place it in the oven and cook it for 1 hour, and then take a temperature with your thermometer. Once it reaches 200⁰F in the center of the potato, remove it from the oven and carry-over cooking will do the rest. For a vegetable I chose to do Asparagus wrapped in applewood smoked bacon, and I grilled it on the grill while cooking the steak, I cooked it until the bacon was rendered and had a great color on it. Asparagus needs to have texture, so once the bacon is done, pull it from the grill.
As you can see, all the wonderful colors of the asparagus, bacon, Potato with sour cream and chives, all serve to compliment this King of Steaks. If you have never had a Tomahawk Steak, you should try one. And if you have never tried Wagyu Beef, then this needs to be on your list of foods to try. The taste, texture, and palatability of this steak is beyond belief.
Is Wagyu Beef worth what you pay for it? Absolutely. Can Wagyu Beef be a regular part of your menus? Certainly. You just must budget for it. I learned a long time ago that buying cheaper cuts of meat, no matter what kind of meat it is, usually leaves you feeling like you wasted your money.
With that in mind, treat yourself and your family and friends to a nice steak, they will enjoy it and you will love the experience.
The Finaltouch X10 thermometer from ChefsTemp gives an accurate reading not only for the inside of food but for surface temperatures as well. The diversity of the thermometer’s usage is second to none compared to other thermometers. By getting a reading within 1 second, the Finaltouch X10 from ChefsTemp is prepared to take on any task it is given.
Discover more recipes and learn kitchen tricks by joining our cooking family on Facebook.
Shop now for products used in this post:
You may also like: