Sometimes you want to treat yourself, which is precisely what I did with my Wagyu Tomahawk Ribeye. The flavor of Wagyu beef is so tremendous that I kept my seasonings simple to let the meat shine. Of course, no recipe is complete without at least one of my best-selling rubs. Tomahawks are fun to cook because they are bone-in and look primal. Ribeyes are one of the best cuts on your everyday beef. Purchasing a Wagyu steak takes it up to a whole new level. I bought my steaks from The Butcher Shoppe. If you like what you see, call (850) 458-8782 to order your own. The guys will have it shipped to you in no time.
This cook features my Beef Rub and Cajun Creole Butter Garlic Rub. This unassuming combination creates the best Cajun-infused ribeye with just the right amount of heat. I guarantee this recipe will be one of your new favorite ways to cook steak.
Wagyu cuts can intimidate even the most experienced pit boss. They’re more expensive than your usual fare and a heck of a lot tastier. In short, you have a lot of skin in the game! With my easy, fool-proof method, you’ll have the perfect Wagyu Tomahawk every time. Don’t just take my word; fire up the grill and see for yourself. In no time, you’ll have a crowd-pleasing ribeye done Louisiana style.
The Ingredients
My Wagyu Tomahawk Ribeye recipe requires just four ingredients. When your beef tastes this good, there’s no need to go overboard. Here’s what you need to add to your shopping list.
- Wagyu Tomahawk Ribeye. Wagyu beef comes from cattle that are bred Japanese style. This beef is lean but has the perfect amount of intramuscular marbling that melts like butter. Ribeyes usually have a blob of fat in the middle that evenly disperses when cooking.
- Wagyu steaks are amazing because the fat melts at a lower level, so even medium-rare steaks are full of buttery flavor. I got my ribeye from The Butcher Shoppe in Pensacola, Florida. My steak was about 3 lbs and fed 4. Keep in mind your cooking time may vary based on size. You may want to adjust your cooking time if you prefer your steak well-done. Add a few degrees to the steak or increase the grill's temperature.
- Heath Riles Beef Rub. My Beef Rub is a must-have for steak. It’s the perfect blend of paprika, chili powder, salt, and pepper. I love the pepper note it gives the cut. I also use this rub on chicken, pork, and seafood. You can even use it to make your veggies extraordinary. The possibilities are endless.
- Heath Riles Cajun Creole Garlic Butter Rub. If you’re a fan of all things NOLA, you’ll adore my Louisiana Cajun Creole Garlic Butter Rub. This rub is amazing on Wagyu, but it’s also awesome on shrimp and fish. If you’re feeling feisty, add some to burgers or alfredo pasta.
- Olive oil. I used olive oil to bind my seasonings to the ribeye. Mustard is generally my binder of choice, but I needed a mild flavor for this cook. I recommend using extra-virgin olive oil for the best results.
The Grill Setup
Here’s the setup I used to make this juicy Wagyu Tomahawk Ribeye. Check out the equipment and tools section for more of my grilling must-haves.
- Pellet grill. For this recipe, I used my Goldens’ Cast Iron. This is a durable setup that will last you years. I love the shelving that doubles as a prep table. It saves so many trips indoors! The included searing plate is an amazing tool for grilling ribeyes. Cast iron stays hot for a while, so you don’t have to worry about temperature fluctuations.
- Charcoal. I stoked the Goldens’ with Royal Oak Charcoal. I love this brand because it contains no fillers, just pure charcoal. Charcoal infuses steak with a rich, deep flavor, and Royal Oak ensures your steak tastes authentic, not artificial.
The Process for Making Wagyu Tomahawk Ribeye
You can find a detailed demonstration of this steak recipe in the card and video at the bottom of the post. Here’s a quick overview of how I pulled this awesome meal together.
- Fire up the grill. First, I stoked my Goldens’ with Royal Oak Charcoal and fired it up to about 500℉-550℉.
- Add binder and Beef Rub. After removing my meat from the package, I drizzled both sides of my Wagyu Tomahawk with olive oil and rubbed it in. Then, I added a light layer of my Beef Rub, starting with the sides to ensure every bit was seasoned. At this point, you can allow your meat to sweat in for 10-15 minutes, but I went straight to my next step.
- Finish seasoning the meat. I finished the steak with Cajun Creole Garlic Butter Rub, sprinkling an even layer on both sides. I let the ribeye sweat in for 20 minutes to let the flavors mesh.
- Sear the steak. Once the steak was ready, I placed it on the Goldens’, patted it down, and let it sear for 1 ½ - 2 minutes. This created a beautiful sear, giving the Wagyu color, hatch marks, and a delectable crust. I flipped the steak and repeated the process.
- Finish and let rest. I took the steak off the direct flame and let it cook until it reached 125℉ internally. Once the steak was done, I removed it from the pit and let it rest for 15-20 minutes. The only thing left was to dig in!
The Results
My Wagyu Tomahawk was cooked medium-rare. It had just the right amount of sear and was so juicy in the middle. Resting the steak is crucial to keeping the moisture where it belongs, inside the tomahawk. The flavor of the Wagyu pulled through and was complemented graciously by my award-winning rubs.
Serving Suggestions for Wagyu Tomahawk Ribeye
My three-pound steak served about four people. If I’m grilling something this nice, I may as well go all out with a BBQ spread! Here are a few of my favorite side dishes.
Storing Wagyu Tomahawk Ribeye
I can almost guarantee you won’t have leftovers, but if you do, store them in the fridge for 3-4 days.
Equipment and Tools
Goldens’ Cast Iron, Royal Oak Charcoal, cutting board, ChefAlarm, YETI Cooler, and insulated gloves for handling meat.
