Jul 14 2026
Restaurants›Chart House Prime›Wagyu Tomahawk Ribeye Recipe

Wagyu Tomahawk Ribeye Recipe

Inspired by Chart House Prime
Time1h
Serves2

Snake River Farms | 32 oz Bone-In

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Ingredients

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Meat

Seasoning

Optional Garnish

Method

Preparation

  1. 1

    Bring to Room Temperature

    Remove the Wagyu Tomahawk Ribeye from the refrigerator and let it sit at room temperature for at least 1 hour before cooking to ensure even cooking.

  2. 2

    Season the Steak

    Generously season both sides of the steak with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Rub the seasonings into the meat to ensure they adhere well.

Cooking

  1. 3

    Preheat the Grill

    Preheat your grill to high heat (about 450-500°F or 230-260°C) to ensure a good sear on the steak.

  2. 4

    Oil the Grill Grates

    Brush the grill grates with olive oil to prevent the steak from sticking.

  3. 5

    Sear the Steak

    Place the seasoned Wagyu Tomahawk Ribeye on the hot grill. Sear for about 4-5 minutes on each side, until a nice crust forms. Use tongs to flip the steak.

  4. 6

    Cook to Desired Doneness

    After searing, reduce the grill heat to medium and continue cooking the steak to your desired doneness, using a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of about 130°F (54°C).

  5. 7

    Optional Butter Baste

    If desired, in the last few minutes of cooking, add butter and fresh rosemary to the grill. Use a spoon to baste the butter over the steak for added flavor.

  6. 8

    Rest the Steak

    Once cooked to your desired doneness, remove the steak from the grill and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute.

Serving

  1. 9

    Slice and Serve

    Carefully slice the Wagyu Tomahawk Ribeye against the grain and serve on a platter. Optionally, garnish with additional fresh rosemary and serve with your choice of sides.

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