Spread the love

Grilled Wagyu Tomahawk Steak

Nobody enjoys grilling season like I do. It is my favorite cooking method because I am almost always surrounded by people I love (or at least whose company I enjoy) while at it. There are many ways of grilling wagyu depending on the cut. For instance, Chef Andrew Whitney, in a Forbes article, claims that reverse searing method is the best way of grilling American Wagyu. Since it has vast, intermascular marbling, reverse searing allows the internal fat in American Wagyu to render slowly.

Depending on where you buy your Wagyu steak, you may be lucky to get chef notes with preparation and grilling tips that will guide you on the best grilling method for the particular meat cut. If your equally clueless local grocer is all you have, you are at the right place. Do yourself a favor and try the recipe below, while paying keen attention to the top tips on how to grill Wagyu Tomahawk steak.

Grilled Wagyu Tomahawk steak
Wagyu tomahawk steak is a rich, buttery meat cut with a pink appearance because of its well-distributed fat cells.

Grilled Wagyu Tomahawk Steak Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Course: Main Course (Lunch, Dinner)
  • Servings: 1
  • Calories and nutrition: 405 Cal in every 100g
  • Equipment: Grill, Grill tongs. Aluminum foil, Meat thermometer.

Ingredients List

You only need three ingredients to make this juicy tomahawk steak:

  • Wagyu Tomahawk Steak
  • 2 tablespoons barbecue rub. Check out my article on the best barbecue rubs for the most delicious options.
  • Kosher salt to taste

How To Grill Wagyu Tomahawk Steak: Complete Guide

Preparation Steps

  1. Gather all the ingredients and tools.
  2. Prepare the grill and pre-heat it on high. If using a charcoal grill, move all the hot charcoal to one side.
  3. Dry brine the steak with kosher salt on all sides for a delicious flavorful crust.
  4. Season the steak with two tablespoons of your favorite barbecue rub.
  5. Place the steak in the fridge for 1 hour, so it can sweat and absorb the salinity and flavors from the surface.
  6. Remove the steak from the fridge and let it rest in room temperature for 30 minutes before cooking. The resting will allow the steak to have an even temperature, so it can cook evenly.

Cooking Instructions

  1. Place the steak on the hottest side of the grill and sear each side for 2 to 3 minutes.
  2. Move the steak to the less hot side of the grill with ash-covered coals and cook it for 22 minutes. Use a meat thermometer to check if the steak has cooked to 130 degrees Fahrenheit.
  3. Let the steak rest for 5 minutes before serving.

Pro Tips

  • When choosing the Wagyu steak, look for meat cuts that are well-marbled and trimmed right. Correct marbling is the secret for the steak wow-factor; tenderness, juiciness, and extreme appetizingness.
  • Resting the steak before serving allows juices from carryover cooking to seep back into the meat, making it moist and flavorful.
  • Wagyu tomahawk steak is soft and delicate. Be careful when flipping it on the grill to avoid breakage.
  • You can skip other seasonings and use salt only if you want to experience the natural flavors of Wagyu.
  • Grilled Wagyu tomahawk steak pairs well with blistered tomatoes, sauteed garlic asparagus, or roasted potatoes.

FAQs

How will I know the steak is done?

Although medium rare is the most recommended doneness for Wagyu tomahawk steak, you can grill it to your preferred doneness. Rare Wagyu should be done in 18 to 20 minutes, medium rare, 20 to 22 minutes, medium 22 to 24 minutes, and medium well 24 to 26 minutes, depending on the steak’s thickness. Use a meat thermometer to check for doneness. 130 degrees Fahrenheit is the correct temperature for medium rare Wagyu steak.

What is Wagyu Tomahawk Steak?

Wagyu Tomahawk steak is Tomahawk steak cut from a Wagyu cow. Wagyu is a breed of premium world class cattle originating from Japan. The highly prized meat cut has a pink appearance and a tender taste because of its well-distributed fat cells.

According to an article by Forbes, Wagyu is highly coveted with a premium price tag because of the incredible amount of care that goes into is production. The cows are carefully bred for physical endurance, so they can gain the most intra-muscular fat cells. What’s more, the Japanese government is fully involved in its production to maintain top quality and value.

What is the difference between American and Japanese Wagyu?

Although traveling to Japan to eat Wagyu sounds like an adventure of a lifetime experience, you can enjoy the prime beef almost anywhere. Different countries including America have ranchers raising and producing the finest Wagyu that is more affordable than Japanese Wagyu. According to Washington Post, there are about 4000 Wagyu cattle in the US currently, yet 5 years ago they were only 100. Nonetheless, Japanese Wagyu and American Wagyu are different because of the environments and the difference in how the cows are raised. Wagyu raised out of Japan is rarely full-blooded Japanese Wagyu.

The Japanese Wagyu tomahawk steak is famed for its high levels of marbling. The Japan Meat Grading Association grades and assesses the meat based on marbling, firmness, texture, meat color and brightness, quality of fat, and luster. The grading scores range from 1 to 5. The a4 and a5 Wagyu tomahawk steak are the most common in America because Japan only exports the top scores to the US.

The Japanese Wagyu has a buttery, slightly sweet flavor with the perfect amount of umami. The American Wagyu, on the other hand, is also melt-in-the-mouth delicious and highly marbled, but not as much as the Japanese Wagyu.