Description
This Wagyu Beef Tomahawk Steak is rich, buttery, and incredibly juicy with a perfect crispy crust. Using a simple reverse sear method, you get edge-to-edge doneness and steakhouse-quality results right at home.
Ingredients
Scale
- 1 Wagyu Beef Tomahawk Steak (about 2–3 lbs)
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons butter
- 2 cloves garlic, smashed
- Fresh rosemary or thyme (optional)
Instructions
- Preheat oven to 225°F.
- Bring steak to room temperature for 45 minutes.
- Season generously with salt and pepper.
- Place on a wire rack over a baking sheet.
- Roast until internal temp reaches 120°F.
- Remove and rest for 15 minutes.
- Heat skillet or grill to high heat.
- Add butter, garlic, and herbs.
- Sear steak 1–2 minutes per side.
- Slice against the grain and serve.
Notes
Use a meat thermometer for accuracy. Let the steak rest before slicing to retain juices. Keep seasoning simple to highlight the Wagyu flavor. For grilling, use a two-zone setup for best results.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Reverse Sear
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 22g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg