How to Cook a 100% Wagyu Tomahawk Steak

A tomahawk is one of the most impressive cuts you can put on the table — and when it’s 100% Fullblood Wagyu, the experience is on a whole different level. With its long bone, rich marbling, and thick cut, this steak is designed for slow, even cooking followed by a strong finish.

Below are three reliable ways to cook your Wagyu tomahawk at home: on a flat top grill, in the oven, or in a smoker. Choose the method that fits your setup — each one delivers incredible results when done properly.

Before You Start: General Prep Tips

• Bring steak to room temp: 1–2 hours out of the fridge helps ensure an even cook.

• Season simply: Salt + pepper is enough to let Wagyu shine, but feel free to add garlic powder or your favorite rub.

• Use a thermometer: Wagyu performs best at medium-rare to medium (pull at 120–125°F for rare, 130–135°F for medium-rare).

• Rest for at least 10 minutes after cooking to keep juices in the meat.

1. Flat Top Grill Method (Best Sear + Even Cook)

What You’ll Need

• Flat top or griddle

• High-heat oil (avocado or canola)

• Tongs

• Meat thermometer

How to Cook

1. Preheat your flat top to medium heat (350–375°F).

2. Lightly oil the surface where the steak will sit.

3. Place the steak on the flat top and cook for 6–8 minutes per side, flipping only once.

4. Reduce heat slightly or move to a cooler zone, allowing the internal temperature to rise slowly.

5. Once the steak reaches 120–125°F internally, turn heat up to high.

6. Sear for 60–90 seconds per side to build a crust.

7. Remove from heat and let rest for 10 minutes before slicing.

Why this works:
A flat top gives you the most control — even heat and a perfect crust without flare-ups.

2. Oven Method (Great for Indoor Cooking)

Because the bone is long, you’ll want a full-sized baking sheet or rack so the steak can lay flat.

What You’ll Need

• Baking sheet or roasting rack

• Foil

• Oven set to 250–275°F

• Cast iron skillet (optional for searing)

How to Cook

1. Preheat oven to 250–275°F for a slow, even cook.

2. Place the steak on a roasting rack set over a baking sheet.

3. Insert thermometer into the thickest part of the steak.

4. Cook for 45–75 minutes, depending on thickness, until internal temp reaches:

   • 118–120°F for rare

   • 125–128°F for medium-rare

5. Remove from oven and sear in a hot cast iron skillet or under the broiler for 1–2 minutes per side.

6. Rest for 10 minutes before slicing.

Why this works:
The oven gently brings up the internal temp, making it nearly impossible to overcook. The final sear adds the flavor and texture.

3. Smoker Method (Low & Slow with Incredible Flavor)

What You’ll Need

• Pellet, offset, or electric smoker

• Wood of choice (oak or hickory recommended)

• Meat thermometer

How to Cook

1. Preheat smoker to 225°F.

2. Season steak generously and place on the smoker.

3. Smoke for 1.5–2.5 hours, depending on thickness, until the internal temperature reaches:

   • 118–120°F for rare

   • 125–128°F for medium-rare

4. Remove from smoker and turn heat to high (or move to a grill/flat top).

5. Sear for 1–2 minutes per side to lock in the crust.

6. Rest for 10 minutes before slicing.

Why this works:
Low-and-slow smoking infuses deep flavor while keeping the Wagyu tender. The final sear adds the signature steakhouse finish.

Serving Your Wagyu Tomahawk

Slice the steak off the bone, then slice against the grain into thick strips. Serve simply — Wagyu doesn’t need much. Add flaky salt, a touch of butter, or fresh herbs if you’d like.