Wagyu Tomahawk steak is a popular highly prized meat cut. Tomahawk is a meat cut from a cow and Wagyu is a breed of premium cattle. Essentially, the two terms mean tomahawk steak cut from a Wagyu cow. The Tomahawk cut, also known as bone-in ribeye is a big, thick-cut ribeye with a long bone still attached. The bone gives it its signature look and flavor. The best way to cook a Tomahawk steak is grilling, but you can also smoke, pan-sear, or oven-broil it to your liking.
This guide has straightforward instructions and tips on cooking Wagyu Tomahawk steak to perfection. The recipes will help you get the tender and juicy meat cuts you are craving whether you grill or smoke the steak.
Wagyu Tomahawk steak is basically the rib eye cut from a Wagyu cow with the bone left in. The rib eye is a long loin that runs the upper cavity under a cow’s rib cage. Wagyu beef has a pink appearance and tastes tender because of well-distributed fat cells.
According to Business Insider, Trusted Source The rarest steak in the world can cost over $300. Here's why wagyu beef is so expensive. Wagyu beef from Japan is the most prized beef in the world. www.businessinsider.com , Wagyu has a premium price point because cows are bred for physical endurance to gain more intramuscular fat cells. The Japanese government also regulates its production to maintain its quality and value.
Japan, the United States, and Australia are distinctly different environments and this affects the taste and quality of Wagyu from the regions. If raised outside Japan, Wagyu is rarely a full-blooded Japanese breed.
In Japan, all Wagyu cattle descend from Japanese brown cows, Japanese Shorthorn, Japanese black, and Japanese Polled cows. According to an article by the Washington post Trusted Source Beef At Both Ends Of The Scale It used to be that we hungered for a big, well-marbled steak we could cut with a fork. Then came a revolution in eating habits, and still later the McLean Deluxe. www.washingtonpost.com , the Japanese Wagyu Tomahawk steak is characterized by a buttery, subtly sweet flavor with the right amount of umami.
In the United States, only 5000 cows bred for American Wagyu are full-blood Wagyu. The American Wagyu Tomahawk Steak has grown more popular because Japan no longer exports the cow breed as they deem it a national treasure. The US Wagyu is highly marbled (not as much as the Japanese Wagyu), but it is absolutely delicious and will melt in your mouth.
In Australia, it is hard to come by pure breed Wagyu cattle as they have been cross-bred with other highly-coveted cattle. If you are lucky, you can encounter a full-blooded Wagyu stateside. The Australian Wagyu is raised more quickly than the Japanese Wagyu, thus less expensive. The Wagyu grading system in Australia is different from the other two countries. The scoring is based on marbling and it falls between 0 and 9. Any Wagyu that is better than 9 is scored as 9+.
You can cook the steak to your desired doneness. Medium rare is the best-recommended doneness. The steak will be medium-rare if it cooks to 130 degrees Fahrenheit for about 20 to 30 minutes depending on how thick it is.
Be sure to use a meat thermometer like the MEATER Plus to get your desired doneness.
To store leftover Wagyu Tomahawk steak, wrap it well in aluminum foil and put in the refrigerator. When you want to eat it, remove it from the fridge and let it get to room temperature before reheating and searing it.
According to Insider, Trusted Source 4 Ways to Reheat Steak for Juicy, Tender Results You can use the oven, microwave, stovetop, or air fryer to reheat your leftover steak and still keep it juicy. www.insider.com the best way to reheat any steak is in a low-temperature oven for about 30 minutes. You can also reheat it in a microwave, air fryer, or skillet.
Wagyu Tomahawk Steak is a meat masterpiece. If done right, Wagyu tomahawk is flavorful, juicy, and tender. Cooking Wagyu to mouth-melting perfection requires some skill. We have provided all the pro tips on how to grill any type of Wagyu, including the popular a5 Wagyu Tomahawk steak or the Australian Tomahawk steak. The recipe will give you the ultimate classical and impressive presentation of a flavorful Wagyu Tomahawk steak with texture.
You can cook the steak to your preferred doneness but medium-rare is the best recommended. Use a meat thermometer for perfection. Serve the steak with something light like Chimichurri as it is heavy. You can store the leftovers in the fridge and reheat them in the oven on low heat.
