Wagyu Tomahawk Ribeye
Serves 230 mins prep60 mins cook
This Wagyu Tomahawk Ribeye recipe features a beautifully marbled 30 oz steak that is brined, slowly cooked, and finished on a hot cast iron pan, complemented by a rich mushroom bordelaise sauce.
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Instructions
1: Generously season the Wagyu tomahawk steak with salt, pepper, and garlic and refrigerate for 24 hours. 2: Before cooking, remove the steak to reach room temperature. 3: Preheat the oven to 250 degrees Fahrenheit. 4: Place the steak in the oven until the internal temperature reaches 120 for rare or 130 for medium. 5: Sear all sides of the steak on a hot cast iron pan. 6: Baste the steak with butter, garlic, and thyme. 7: For the mushroom bordelaise, melt 1 tablespoon of butter in a pan, then sauté garlic and shallots. 8: Stir in sliced mushrooms and cook for about 5 minutes. 9: Pour in beef broth, red wine, and Worcestershire sauce, then simmer for about 30 minutes until softened. 10: Add cornstarch mixed with cold water to thicken the sauce.View original recipe