American Wagyu Tomahawk Ribeye

Prep time: 15 minutes

Cooking time: 1 hour 30 minutes

Resting time: 10 minutes

Total time: 1 hour 55 minutes

Servings: 2-4

Ingredients

1 American Wagyu Tomahawk Ribeye steak, 2-3 inches thick (approximately 2.5-3 pounds)

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons high smoke point oil (e.g. avocado oil, grapeseed oil, or canola oil)

Instructions

1. Remove the American Wagyu Tomahawk Ribeye from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This will ensure even cooking throughout the steak.

2. Preheat your oven to 225°F (107°C). Line a baking sheet with aluminum foil and place a wire rack on top.

3. Season the steak generously with kosher salt and freshly ground black pepper on all sides, pressing the seasoning into the meat.

4. Place the seasoned steak on the wire rack and insert a meat thermometer probe into the thickest part of the meat. Cook the steak in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare or 125°F (52°C) for medium, which will take approximately 1 hour and 30 minutes to 2 hours, depending on the thickness of your steak.

5. When the steak reaches the desired internal temperature, remove it from the oven and let it rest for 15 minutes.

6. While the steak is resting, preheat a large, heavy-bottomed skillet (cast iron is ideal) over high heat.

7. Add the high smoke point oil to the skillet, and when the oil is shimmering, carefully add the rested steak to the pan. Sear the steak for 1-2 minutes per side or until a deep, golden-brown crust forms.

8. Use tongs to sear the steak's edges by holding it upright in the skillet for about 30 seconds each side.

9. Remove the steak from the skillet and place it on a cutting board.

10. To serve, slice the steak against the grain into desired thickness and enjoy with your favorite side dishes and glass of red.