Are you looking for a creative way to smoke a Wagyu Tomahawk Ribeye? If so, you’ll adore this recipe! I’m always looking to switch it up in the kitchen, so I gave this steak a Cajun-inspired flavor profile, then smoked it to perfection on the Traeger Timberline 1300.

I didn’t stop there, though! To finish the steak, I seared it, creating the best crust. Then, I made a gorgeous gorgonzola cream sauce. This is a fabulous recipe that will impress anyone. Serve it for Mother’s Day, Father’s Day, or date night. You’ll have everyone eating out of the palm of your hand.

Reverse-Seared Wagyu Tomahawk Ribeye on the Traeger | Heath Riles BBQ

If you’ve never smoked Wagyu Tomahawk Ribeye before, you’re in for a treat! This luxurious piece of meat feeds 2-3 people easily. It has a flavor that is unmatched and will wow the harshest critic. When cooked right, Wagyu tastes like heaven on earth.

Many people won’t attempt smoking Wagyu, but life is for taking risks. Try my simple method, and you’ll have a ribeye fit for a king!

The Ingredients

This gourmet Wagyu Tomahawk Ribeye uses simple ingredients that pack a big punch! Here’s what you need to add to your shopping list. Keep in mind you’ll have leftover rub for the next big cook.

Wagyu Tomahawk Ribeye. My Wagyu Tomahawk Ribeye came from The Butcher Shoppe in Pensacola, Florida. My steak was about 2 ½ pounds, so keep in mind if your meat differs in size, your cooking time may vary! Wagyu is a gourmet beef that has the best texture. The marbling in this steak is high-grade, leading to a juicy steak!

Olive oil. I wanted the flavor of the Wagyu Tomahawk Ribeye to shine, so I kept my binder simple. Olive oil added richness to the meat and kept the seasonings in place. Plus, it didn’t affect the meat’s natural flavors as more robust binders would have.

Heath Riles BBQ Cajun Creole Garlic Butter Rub. This delicious Cajun-inspired rub brings a taste of the Big Easy to your table. It contains a delightful blend of garlic, paprika, parsley, and bell peppers. Use it on burgers, steaks, and veggies. I used this rub to season the Wagyu Tomahawk Ribeye and the gorgonzola cream sauce.

Heath Riles BBQ Hot BBQ Rub. This delightfully spicy rub helped us win the 2022 Memphis in May Rib Championship. It adds a great touch of heat to steak, chicken, ribs, and fish. Plus, it gives the meat a gorgeous color. This rub is mild enough that anyone can enjoy it. A little goes a long way!

Shallot. Shallots belong to the allium family but are sweeter than regular onions. They’re also smaller and creamier when cooked. They give the gorgonzola dip a little bite. I also added a little fresh garlic to amplify the herbal flavors.

Butter. Butter helps soften the shallots and thickens the cream sauce. It adds richness to the cream sauce while keeping the ingredients emulsified.

Heavy whipping cream. A cream-based sauce takes this Wagyu Tomahawk Ribeye up a notch. The cream reduces beautifully on the Traeger Timberline 1300, creating the richest sauce you’ve ever laid eyes on.

Gorgonzola cheese crumbles. Gorgonzola is a blue cheese with a sharp, deep flavor. It can be strong on its own but shines when paired with cream and butter. Gorgonzola originated in Italy, like many tasty kinds of cheese.

The Smoker Setup

Here’s the leading equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.

Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
Fuel. I stoked the pit with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. It gives the steak a rich, deep flavor that tastes authentic. The charcoal burns hot and fast!

The Process for Making Wagyu Tomahawk Ribeye

Fire up the pit. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood pellets and fired it up to 250℉.

Add binder and seasoning. I removed the Wagyu Tomahawk Ribeye from its packaging and rubbed it down on all sides with olive oil. Then, I laid down a base layer of Heath Riles BBQ Cajun Creole Garlic Butter Rub, followed by a sprinkle of Heath Riles BBQ Hot BBQ Rub.
Start cooking. I laid the Wagyu Tomahawk Ribeye on the Traeger Timberline 1300 and let it go until it reached 120℉ internally. This took my steak about 1 hour and 10 minutes. I also placed a small cast iron skillet on the pit and let it warm while the steak cooked.
Make the cream sauce. To make the cream sauce, I melted butter in the warmed skillet, then added the finely diced shallot. I let the shallot cook until it started to soften, then added the clove of fresh-pressed garlic. Then, I added 1 ½ cups of heavy whipping cream, letting it reduce until thick. To finish off the sauce, I whisked in a dash of Heath Riles BBQ Cajun Creole Garlic Butter Rub and the gorgonzola cheese. When the sauce was smooth, I took it off the Traeger Timberline 1300 and stirred in my chopped chives.
Sear the steak. Once the Wagyu Tomahawk Ribeye reached temp, I removed it from the Traeger Timberline 1300. Then, I drizzled olive oil over the griddle and seared the steak on both sides. Watch the video to see how I got the perfect crust! While the steak seared, I placed the gorgonzola cream sauce on the griddle to keep it warm.
Garnish and serve. Once the steak cooked for about 1 ½ minutes on each side, I removed it from the grill and let it rest for about 10 minutes. To serve the steak, I cut it off the bone and sliced it into pieces. The only thing left was to get it in some gorgonzola cream sauce!

The Results

The steak was seasoned to perfection with the right balance of sweet and spicy. Each bite was juicy on the inside yet had a tasty crust on the outside. The gorgonzola cream sauce tamed the heat and added a gourmet flair. This recipe is better than anything you’d find at a 5-star restaurant!

Serving Suggestions for Wagyu Tomahawk Ribeye

This Wagyu Tomahawk Ribeye is impressive on its own, but you can always pair it with crusty bread, asparagus, and a Caesar salad. If you’re in it to win it, you can always add a bottle of nice wine!

Storing Leftovers

You can store leftover Wagyu Tomahawk Ribeye and gorgonzola cream sauce in the fridge for up to 4 days. You can freeze this dish for up to 3 months, but keep in mind that the cream sauce may have a different texture.