30 Oz. Australian Wagyu Tomahawk Bone-in Rib Eye ~ Serves Two Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Take the Australian Wagyu Tomahawk Rib Eye out of the fridge and let it sit at room temperature for about 1 hour before cooking. This ensures even cooking.

2. 2

   Season the Steak

   Generously season both sides of the steak with kosher salt and freshly ground black pepper. Allow the seasoning to adhere for about 15 minutes.

3. 3

   Preheat the Grill

   Preheat your grill to high heat (about 450°F to 500°F). If using a cast iron skillet, heat it over medium-high heat on the stovetop.

4. 4

   Sear the Steak

   Drizzle olive oil on the steak and place it on the grill or in the skillet. Sear for 4-5 minutes on each side to create a nice crust.

5. 5

   Add Flavorings

   During the last 2 minutes of cooking, add the sprigs of fresh rosemary, smashed garlic cloves, and butter to the skillet or grill. Spoon the melted butter over the steak for added flavor.

6. 6

   Check Temperature

   Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130°F to 135°F.

7. 7

   Rest the Steak

   Remove the steak from the heat and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute.

8. 8

   Serve

   Slice the steak against the grain and serve with your favorite sides.