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November 07, 2022
Sometimes you want to treat yourself, which is precisely what I did with my Wagyu Tomahawk Ribeye. The flavor of Wagyu beef is so tremendous that I kept my seasonings simple to let the meat shine. Of course, no recipe is complete without at least one of my best-selling rubs.
Tomahawks are fun to cook because they are bone-in and look primal. Ribeyes are one of the best cuts on your everyday beef. Purchasing a Wagyu steak takes it up to a whole new level. I bought my steaks from the Butcher Shoppe. If you like what you see, call (850) 458-8782 to order your own. The guys will have it shipped to you in no time.
This cook features my Beef Rub and Cajun Creole Butter Garlic Rub. This unassuming combination creates the best Cajun-infused ribeye with just the right amount of heat. I guarantee this recipe will be one of your new favorite ways to cook steak.
Wagyu cuts can intimidate even the most experienced pit boss. They’re more expensive than your usual fare and a heck of a lot tastier. In short, you have a lot of skin in the game! With my easy, fool-proof method, you’ll have the perfect Wagyu Tomahawk every time. Don’t just take my word; fire up the grill and see for yourself.
In no time, you’ll have a crowd-pleasing ribeye done Louisiana style.
My Wagyu Tomahawk Ribeye recipe requires just four ingredients. When your beef tastes this good, there’s no need to go overboard. Here’s what you need to add to your shopping list.
Wagyu steaks are amazing because the fat melts at a lower level, so even medium-rare steaks are full of buttery flavor. I got my ribeye from the Butcher Shoppe in Pensacola, Florida. My steak was about 3 lbs and fed 4. Keep in mind your cooking time may vary based on size. You may want to adjust your cooking time if you prefer your steak well-done. Add a few degrees to the steak or increase the grill's temperature.
Here’s the setup I used to make this juicy Wagyu Tomahawk Ribeye. Check out the equipment and tools section for more of my grilling must-haves.
You can find a detailed demonstration of this steak recipe in the card and video at the bottom of the post. Here’s a quick overview of how I pulled this awesome meal together.
My Wagyu Tomahawk was cooked medium-rare. It had just the right amount of sear and was so juicy in the middle. Resting the steak is crucial to keeping the moisture where it belongs, inside the tomahawk. The flavor of the Wagyu pulled through and was complemented graciously by my award-winning rubs.
My three-pound steak served about four people. If I’m grilling something this nice, I may as well go all out with a BBQ spread! Here are a few of my favorite side dishes.
I can almost guarantee you won’t have leftovers, but if you do, store them in the fridge for 3-4 days.
Category
Steak
Cook Time
11 minutes
Heath Riles Beef Rub
Heath Riles Cajun Creole Garlic Butter Rub
Wagyu Tomahawk Ribeye (3lbs)
Olive Oil
Get your Goldens' Cast iron, or grill of choice, up to temp of approximately 500-550º
Coat your steak in olive oil
Lightly season the steak with Heath Riles BBQ Beef Rub and pat in the rub. Let it rest for 10-15 minutes, if you wish.
Heavily season the steak with Heath Riles BBQ Cajun Creole Garlic Butter Rub and pat in the rub. Let it rest for 20 minutes, if you wish.
Place the steak on your Golden's Cast Iron, or grill of your choice, and sear on both sides.
Put heat diverter in place, or take off direct flame, and finish off the steak. 1.5-2 minutes on each side, flip, and repeat
After 10-11 minutes, or until the steak has reached an internal temperature of 125º, take your steak off of your grill, and let it rest 15-20 minutes. (You can cook your steak longer to reach desired doneness)