American Wagyu Tomahawk Steak
The Juicy Details
The cut of beef you serve helps set the tone for a meal. If you want to highlight luxury, sophistication, and the finest of things, you're likely to serve tenderloin. For an in-house steakhouse experience, a NY Strip or Bone-In Ribeye is sure to delight. But if you really want to make a statement, there's only one choice—Good Silver's American Wagyu Tomahawk Steak.
This nearly three-pound showstopping steak cut is more than just a full ribeye with a long bone attached. It is a supremely flavorful and tender cut of beef with the highest level of marbling found in any wagyu steak. One of the advantages of these hand-cut beauties is the versatility in preparation. Grilling, pan-searing, reverse searing, smoking, and broiling all enhance the robust beefiness and melt-in-your-mouth texture you've come to expect from Good Silver's American Wagyu Tomahawk Steaks.
The thick-cut nature of Wagyu Tomahawks makes finding the perfect balance between outer crust and internal medium-rare crucial. At Good Silver, we like to use the reverse sear method to ensure each bite is as delightfully flavorful and tender as possible. Before cooking, be sure to take your Wagyu Tomahawk Steak out of the refrigerator at least 45 minutes before cooking to let it come to room temperature. Pat dry and season generously, keeping in mind a steak this flavorful needs little more than salt and pepper to showcase its savory beefiness.
- Once your oven reaches 225 degrees Fahrenheit, place your steak in the center.
- Insert a meat thermometer in the thickest part of your Wagyu Tomahawk and wait until it reaches an internal temperature of 110 degrees.
- Remove the American Wagyu Beef and place in a medium-high heat cast iron skillet with a bit of oil or butter in it.
- Sear each side until it develops a deep caramelized brown crust and an internal temperature of 135 degrees for the ideal medium-rare.
- Remove your steak from the heat and allow it to rest for 15 minutes to let all the flavor-packed juices redistribute.
Potatoes are a classic, not only because they pair perfectly with American Wagyu Tomahawks, but also because there are so many different ways to prepare them. Whether you like them crispy and salty, fluffy and buttery, or cheesy and tender, a side of potatoes is sure to please. For a lighter option, consider a Caprese salad with a drizzle of balsamic vinegar to help cut through the richness of your wagyu steak.
The tannins of Napa cabernets mingle with the rich marbling of American Wagyu Tomahawks, greatly enhancing both flavors. Nebbiolo, malbec, sangiovese, and syrah also pair wonderfully with these steaks. Bold, malty porters and dark stouts make an excellent one-two flavor punch for beef and beer lovers. And how could you ever go wrong with a liberal pour of your favorite whiskey? Now, all that's left to do is sip, slice, and savor.
Our American Wagyu grades above Prime, so we utilize the Japanese Beef Marbling Score (BMS). Choose Sterling for a BMS of 4 to 5 or Finest for 6+. Either way, your order will be perfectly delicious.