Cooking Tips: We love the reverse sear method for this thick steak.  Heat the grill to medium high. Season the steak with salt and pepper or your favorite rub.  We're looking for Maillard reaction - that's brown and crispy.  Starting the steak on a rack and sheet pan in a warm oven (200F) for 30-40 minutes is a great way to achieve the edge to edge even cooking on this extremely thick chop. Once you have reached an internal temperature of 10-15F below your finished temp (130F) for medium rare. Transfer to hot grill and sear this baby hard.  This method works well for the grill, broiler or a hot cast iron or heavy skillet.  Let the steak rest for 5-10 minutes and then carve for your eager guests!

Serving Tips 

When it comes to serving your perfectly cooked Wagyu tomahawk steak, presentation is key. Start by slicing against the grain to ensure tenderness in every bite. Arrange the pieces on a warm platter to keep them at the ideal temperature. Consider garnishing with fresh herbs like thyme or rosemary for an aromatic touch. 

Pair the Wagyu tomahawk steak with sides that complement its rich flavor, such as garlic mashed potatoes or grilled asparagus. A simple drizzle of high-quality olive oil or a sprinkle of flaky sea salt just before serving can elevate the dish further. Enjoy!