Need to know the best way to cook Wagyu tomahawk steaks

[-Ninja_Jesus-]

Or else these will be the most expensive food-related mistakes I’ve ever made.

[RainyDayJizz#35]

Charcoal is what I would say. But i think that about most meat.

[Poof]

I agree charcoal for such meat def 

[Chapinator_X]

Stick within the rare/medium rare threshold. 

[PhilosipherStoned]

11 hours ago, RainyDayJizz#35 said:

Charcoal is what I would say. But i think that about most meat.

I was going to say throw those suckers on a grill. Beyond that I don't really know. I've never cooked Wagyu myself. 

[lupin_bebop]

Marinate for a day or so, then charcoal....low temp, and finish with high temp seat in pan with butter, garlic, onions.

Medium rare to medium at most. (I used to only do medium well, I’ve since warmed up to medium steaks in my old age.)

Edited February 2, 2021 by lupin_bebop

[Ginguy]

Remove from the cryopack and dry them completely. Lightly salt with kosher salt on both sides and then place in your fridge overnight. The next day remove and allow to come to room temp.

Either charcoal grill with a two stage fire or a broiler on high. Sear then move to a lower flame until desired temp (not beyond medium), allow to rest completely. Enjoy.

[RainyDayJizz#35]

So I come from Omaha, and ground beef at the grocery store is gourmet in New York, so I have to say that if you need to season a steak it's not a good cut of steak. Salt and pepper or other maneuvers are up to taste, but beef is cursed to be fucking delicious. Especially corn fed beef. I would think a wagyu tomahawk is a sirloin, right? Looks like it. My uncle always said he loved t-bones because he gets the sirloin and the ribeye. Tomahawks look like a bit of a show piece, but bone adds flavor to everything.

Edited February 3, 2021 by RainyDayJizz#35

[scoobdog]

So, I've been watching The Kitchen on Food Network, and Jeff Mauro has this reverse seared thing he does that works amazingly well for any steak.  Basically:

You cover the entire steak in salt and pepper - the more the better.   Roast in the oven to about 105 degrees at 220 degrees.  After that you sear it in a cast iron pan with a little bit of oil on all four sides of the steak.  Put in a couple of tablespoons of butter, and bathe both steaks in melted butter.  Maybe put in a little rosemary for the hell of it.

[Skiles]

You're a grown-ass man. Eat it raw like the rest of us. 

[Doom Metal Alchemist]

17 hours ago, scoobdog said:

So, I've been watching The Kitchen on Food Network, and Jeff Mauro has this reverse seared thing he does that works amazingly well for any steak.  Basically:

You cover the entire steak in salt and pepper - the more the better.   Roast in the oven to about 105 degrees at 220 degrees.  After that you sear it in a cast iron pan with a little bit of oil on all four sides of the steak.  Put in a couple of tablespoons of butter, and bathe both steaks in melted butter.  Maybe put in a little rosemary for the hell of it.

I love salty and peppery foods as much as anyone else, but there is ALWAYS a point where too much of either ruins the food.

[scoobdog]

1 hour ago, Doom Metal Alchemist said:

I love salty and peppery foods as much as anyone else, but there is ALWAYS a point where too much of either ruins the food.

This is before you cook it.  Not all of it is going to stay on the crust, especially after you sear it.  Trust me, it isn’t salty when you’re done.

[nameraka]

Apply heat.