How to cook Wagyu Tomahawk by James Knight-Pacheco

METHOD

Place a non-stick pan onto medium heat, add the oil. Once the oil is smoking hot, sprinkle the salt and pepper all over the steak on both sides, then gently place the steak in the pan. Make sure the steak is well caramelized on one side, then turn it over, cook for a further 2-3 minutes on all sides. Place in hot barbecue grill, keep checking it every 5 minutes, making sure that the steak is not on a direct heat otherwise the outside could burn, best to use a probe for this part, the optimal temperature for the steak is 52 degrees C in the middle of the meat. Take out of the grill and back on to the heat, add the butter and the aromatics, baste the foaming butter over the steak. Allow the steak to rest, for half of the time you cooked it. Slice, then season the steak once more.

INGREDIENTS

CARRARA WAGYU TOMAHAWK — 1.5 KG

This steak is defined by an intense marbling achievable only through first-class genetics. Carrara Wagyu won as 2019 Branded Beef in Royal Queensland – Food & Wine Show in Australia.

THYME-FRESH -1 SPRIG
ROSEMARY FRESH – 1 SPRIG
GARLIC – 1 CLOVE
CORN OIL– 2OG
BUTTER – 100G
SALT
BLACK PEPPER