Wagyu Tomahawk Steak - Recipe
Equipment
- 1 Grill
- 1 grill tongs
- 1 Meat thermometer
- 1 Aluminum foil
Ingredients
- 1 Wagyu Tomahawk
- 1 barbecue rub
Instructions
- Remove the steak from the fridge 30 to 40 minutes before cooking to let it thaw.
- Season the steak with Barbecue rub or barbecue sauce as desired.
- Preheat the grill to high.
- Place the steak over the hottest part of the grill and sear both sides for 2 minutes each.
- Move the steak to medium, ash-covered coals and grill for 20 minutes or until the meat thermometer is 130 degrees Fahrenheit.
- Rest the steak for 5 minutes before serving. The 5 minutes are for carryover cooking as the meat’s final temperature rises to 135 degrees.
Notes
The heat from carryover cooking pulls juices in the meat toward the surface. If you cut the meat immediately, the juices will end up on your plate instead of your steak. Letting the steak rest for 5 minutes before serving gives the juices time to sink back into the meat making it moist and flavorful.
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Nutrition
Calories: 462kcal