Wagyu Tomahawk is one of a kind. This cut demonstrates intense intramuscular marbling that serves up a tender steak perfect for the grill. When cooked, the intramuscular fat combines with the flavours released from the long bone to give it a sweet hearty flavour and melt-in-your-mouth buttery texture.
If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost. Remove it from its packaging, pat dry with paper towel and allow to come to room temperature. Season, season, season. Liberally season all sides of the steak with salt and pepper just before you cook it.
We reccommend using a BBQ to cook your Tomahawk.
Pre-heat the BBQ to hot. Sear the steak on all sides, including the thick edge. Lower the temperature to medium, close the hood and cook for 15-20 minutes. Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after. Let rest in a warm place covered loosely with foil for 15 minutes.
This steak is huge so bring your appetite.
55oz and 65oz available