Australian Wagyu Tomahawk Recipe

Prepare the vegetables: peel and halve the baby carrots lengthwise, thinly slice the cucumber and radishes. Divide into a jar or shallow bowl that will hold them in a single layer or lightly packed.

Make the pickling liquid: in a small saucepan combine rice vinegar, water, sugar, kosher salt and peppercorns. Warm over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Do not boil.

Pour the warm pickling liquid over the prepared vegetables, add dill if using, press vegetables so they are submerged. Let cool to room temperature (about 20 minutes), then cover and refrigerate at least 1 hour (preferably 2–4 hours) before serving.

Finely mince the shallot. In a small saucepan over medium heat, add 1 tsp olive oil and sauté the shallot until translucent but not browned, about 2–3 minutes.

Add the red wine to the pan and increase heat to medium-high. Reduce the wine by two-thirds, stirring and scraping any fond from the pan, about 6–8 minutes.

Add the beef demi-glace (or concentrated beef stock). Reduce heat to medium and simmer until sauce is slightly thickened and coats the back of a spoon, about 6–8 minutes.

Off the heat, whisk in the cold cubed butter one piece at a time to emulsify the sauce. Stir in truffle oil (or paste), season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat or hold in a warm place while steaks rest.

Bring the tomahawk to room temperature: remove steak from refrigerator 1–1.5 hours before cooking and pat dry with paper towels. This ensures even cooking.

Season both sides generously with kosher salt and freshly ground black pepper, pressing gently so it adheres.

Preheat your oven to 180°C (350°F). Heat a large heavy skillet (preferably cast iron) over high heat until very hot, and add the neutral oil.

Sear the steak: carefully place the tomahawk in the hot skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the long bone edges briefly to color them as well.

Add butter, thyme sprigs and smashed garlic to the skillet. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1 minute to build flavor.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches your desired doneness: 49–52°C (120–125°F) for rare, 53–57°C (128–135°F) for medium-rare. Because tomahawks are thick, expect 12–25 minutes depending on thickness and oven — monitor with an instant-read thermometer. For medium-rare aim for 53–55°C.

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. This allows juices to redistribute and carryover cooking to finish.

While steak rests, rewarm the truffle beef sauce briefly if needed and give it a final whisk.

Carve: using a sharp knife, remove or cut along the bone and slice the meat across the grain into 1/2-inch (1.25 cm) slices. Arrange on a warmed platter.

Finish and serve: spoon truffle beef sauce over slices or serve on the side. Add pickled vegetables alongside, scatter microgreens or watercress, and sprinkle flaky sea salt. Serve with lemon wedges if desired.