The quick answer
Reverse searing gives a thick Wagyu Tomahawk the most even result. Cook gently until the steak is about 5°C below your target, finish with a short high-heat sear, then rest before carving.
Before the heat
Prep Less. Control More.
Keep the seasoning simple and the surface dry so the Wagyu remains the focus.
Thaw Slowly
Thaw in the refrigerator on a rack over a tray.
Temper Briefly
Let the surface lose its refrigerator chill.
Protect the Crust
Pat every surface dry before seasoning.
Season for Wagyu
Use coarse salt and cracked pepper. Keep herbs restrained.
Core ingredients
Essential equipment
The control system
Four Signals. One Great Steak.
Use temperature and texture instead of relying on the clock alone.
Controlled Heat
Use a 110°C to 120°C oven or the cooler side of a two-zone grill.
Target the Centre
Leave low heat when the centre is about 5°C below your final target.
Build the Crust
Use very high heat for 60 to 90 seconds per side, including the fat cap.
Protect the Juices
Rest for 10 to 15 minutes before removing the bone and slicing.
Temperature dashboard
Choose the Centre You Want
Method matcher
Pick Your Heat Source
The best method is the one you can control confidently.
Reverse Sear
45-70 minBest balance of even doneness, rendered marbling and crust.
Charcoal or Gas
35-55 minUse two-zone heat for smoke, colour and control.
Pan and Oven
30-45 minBuild a deep crust, then finish the thick centre gently.
Oven Roast
45-60 minSteady heat with a fast sear added for stronger colour.
Sous Vide
2-4 hrPrecise doneness with a brief high-heat finish.
Smoker
Low and slowBuild wood-fired flavour, then sear for the crust.
Finish at the board
Rest. Carve. Balance.
Minutes to Rest
Rest uncovered or lightly tented so the crust stays firm.
Slices Against Grain
Remove the bone first, identify the grain, and slice across it.
People Per Steak
Serve with crisp, acidic or earthy sides to balance the rich marbling.
Australian price guide
per kilogram
Individual steaks commonly range from AUD 130 to AUD 390. Weight, marbling score, breed, origin, and supplier affect the final price.
Choose your centrepiece
Shop Wagyu Tomahawk
Compare the current marbling score, weight, and delivery options before ordering.
View Wagyu TomahawkContinue the journey
Quick answers
Frequently Asked Questions
What is the best method for a Wagyu Tomahawk?
Reverse searing offers the best control for a thick steak, producing even doneness before a short final sear builds the crust.
Do I need oil when searing Wagyu?
Only a small amount may be needed. A well-marbled steak often releases enough fat to protect the cooking surface.
Why is a meat thermometer important?
Tomahawk steaks vary in thickness and weight. Internal temperature gives a more reliable result than cooking time alone.
How many people does one Tomahawk serve?
A Tomahawk around 1.2kg on the bone typically serves two to three people once carved.
The rule that matters
Control the Heat.
Let the Wagyu Lead.
Use the thermometer, protect the resting time, and carve only when the centre is ready.
Choose Your Wagyu Tomahawk
