Jul 14 2026
Restaurants›Oystercatchers›Wagyu Tomahawk Recipe

Wagyu Tomahawk Recipe

Inspired by Oystercatchers
Time2h
Serves2

32oz Pecan Wood Grilled Kuro American Wagyu Tomahawk, Parsnip Puree, Wild Mushroom Ragout, Truffle Butter, Marrow Butter

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Ingredients

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Wagyu Tomahawk

Parsnip Puree

Wild Mushroom Ragout

Truffle & Marrow Butter

Method

Preparation of Wagyu Tomahawk

  1. 1

    Prepare the Grill

    Soak the pecan wood chips in water for at least 30 minutes. Preheat your grill to medium-high heat.

  2. 2

    Season the Steak

    Generously season the Wagyu Tomahawk with salt and black pepper on both sides.

  3. 3

    Grill the Steak

    Place the steak on the grill and smoke it with the pecan wood chips for about 15-20 minutes on each side, or until it reaches your desired internal temperature.

Preparation of Parsnip Puree

  1. 4

    Cook the Parsnips

    Peel and chop the parsnips, then boil them in salted water until soft, about 15 minutes.

  2. 5

    Blend the Puree

    Drain the parsnips and blend them with heavy cream, butter, salt, and white pepper until smooth.

Preparation of Wild Mushroom Ragout

  1. 6

    Sauté the Ingredients

    In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent.

  2. 7

    Cook the Mushrooms

    Add the mixed mushrooms and thyme, cooking until the mushrooms are tender. Season with salt and black pepper.

Preparation of Truffle & Marrow Butter

  1. 8

    Mix the Butter

    In a bowl, mix together soft butter, truffle oil, and beef marrow. Season with salt and black pepper.

Assembly

  1. 9

    Plate the Dish

    On a large platter, place the parsnip puree, top it with the grilled Wagyu Tomahawk, and spoon the wild mushroom ragout over it. Finish with dollops of truffle and marrow butter.

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