We love the "WOW factor" when it comes to serving up a mighty Wagyu Tomahawk steak. Nothing marries presentation with flavor quite like this massive steak. This mighty mouthful is a true contender for “Best in Show” for any steak lover. We'll walk you through how to make your own show-stopper Tomahawk today!
- 1 Cross Creek Ranch Tomahawk Steak
- Appx. 1 teaspoon of salt per pound of steak
- Appx. 1 teaspoon of pepper per pound of steak
- Appx. 1 teaspoon of other desired spices per pound of steak (Garlic Powder, Onion Powder, Smoked Paprika, Turmeric, etc.)
- 2 tablespoons of compound butter
Seasoning your steak prior to cooking is a must. While you can wait til right before cooking to season your steak, we prefer allowing at least 30 - 60 minutes prior to cooking. We've also had great results salting the steak 24 hours prior to cooking and allowing it to "dry brine", uncovered, in the fridge. This allows the salt to penetrate the meat deeply which helps with flavor and tenderness.
Whatever timetable you choose, make sure the salt has enough time to be absorbed by the meat, then season to taste with Pepper, Onion Powder, or whichever other spices or rubs your may prefer. For Wagyu Tomahawks, we prefer a simple combination of Salt, Pepper, and Garlic Powder. This combo enhances the unique umami flavor of the Wagyu Tomahawk rather than altering or covering it up.
With all seasonings, be generous and cover all sides of your steak! Use approximately 1 teaspoon of salt and pepper per pound of steak.
When you're ready to cook your steaks, remove them from the fridge (at least an hour before cooking) and let them come to room temperature. Don't warm them with water nor by using the microwave. When they've warmed to room temperature, you're ready to cook!
- Preheat oven to 375°F.
- Fire up grill and set temperature as high as possible. Allow enough time for temperature to max out (usually 20 - 30 minutes).
Grilling / SearingWhen that grill is screaming, throw the Tomahawk on the flame and hot sear the steak for 3 to 4 minutes on each side. This is hot and quick searing so do not be afraid of letting the flames kiss the steaks and flare up a bit on the sides. Be sure to give the sides of the steak some time on the fire as well.
Oven FinishingTransfer steak to a baking sheet covered with nonstick aluminum foil. You can also use a large cast iron skillet or a preheated and lightly oiled pizza stone. Bake in the preheated oven until the steak reaches an internal temperature of 120°F - 125°F for rare; 130°F - 135°F medium rare. In general, this will take about 15 - 25 minutes. However, cooking times vary with the size and thickness of the steak. Use a meat thermometer for 100% accuracy. This will make all the difference between the finish of your steak.
- Let rest for 5 - 10 minutes. After removing your steak from the oven, it's internal temperature will continue to rise by 5°F - 10°F. Letting it rest will allow for the internal temperature to peak and finish the cooking process.
- Spoon 1-2 tablespoons of compound butter onto the steak for added flavor.
- Serve sliced on a platter for the wow factor!