Grilled Futari Wagyu Tomahawk
Everyone remembers a Tomahawk! This recipe gets the most out of this unforgettable cut and ensures a meal that will leave your friends and family licking their lips for more.
Serves 4–6
- 1 Futari Wagyu Tomahawk steak
- Murray River Pink Salt flakes (or your preferred seasoning)
- Your favorite spice rub (optional)
Preparation
- Defrosting – If your Tomahawk is frozen, transfer it to the refrigerator and allow 48 hours to fully defrost.
- Bring to Room Temperature – About 1–2 hours before cooking, remove the steak from the fridge and let it come to room temperature.
- Season – Generously salt the Tomahawk all over. We love Murray River Pink Salt flakes for their delicate flavor, but feel free to use your favorite rub.
Cooking Instructions
- Preheat Your BBQ or Oven – Set up for indirect heat at 150–170°C (300–340°F). If using a coal-fueled Weber, arrange the coals so the heat is on both sides, not directly underneath the meat.
- Cook Low and Slow – Place the Tomahawk on a rack and let it cook for 1 hour before checking and turning. Too hot and you'll burn the outside without cooking it through.
- Check Temperature – Use a meat thermometer to monitor doneness. Depending on the size of your steak, it should take about 1.5 hours to reach an internal temperature of 75–80°C (167–176°F) at the center.
Serving
- Resting? Not Necessary! – With Wagyu, the meat stays beautifully moist, so we love serving it hot off the grill.
- Carve & Enjoy – Slice from the thickest part of the steak towards the bone and serve immediately.
