If you are a steak lover, you know that nothing compares to sinking your teeth into a juicy, perfectly cooked steak. And if you are looking for an extra special steak experience, then a gigantic wagyu tomahawk ribeye is just what you need. But how do you cook such a massive and expensive cut of meat without overcooking it? The answer lies in the reverse searing technique, where the steak is slowly cooked at a low temperature before being seared at high heat for a perfectly crispy crust. With our tips and tricks, you too can master the art of perfectly cooking a gigantic wagyu tomahawk ribeye steak through this expert technique.

Introduction

If you’re looking to treat yourself or your loved ones to the ultimate beef experience, then you must try cooking a giant Wagyu Tomahawk Ribeye steak through the reverse searing method. This technique allows you to cook your steak to perfection – juicy and tender on the inside with a delicious char on the outside. As an experienced and awarded BBQ competitor, I’ve tried and tested several methods, and reverse searing is by far the best approach to cooking a steak that’s larger than life.

Prepping and Seasoning

Before cooking your Wagyu Tomahawk Ribeye steak, make sure you temper the meat. Remove it from the fridge and allow it to sit at room temperature for no less than an hour. This process allows the beef to cook more evenly. Then, season it with a good quality rub, like Kosmo’s Q Cow Cover and Texas Beef or your preferred seasoning.

Step by Step Cooking

1. Set your grill/smoker to indirect heat and preheat it to 225°F.
2. Insert your meat thermometer and place the steak on the rack indirectly.
3. Cook your steak until the internal temperature reaches 95°F to 100°F. This process can take up to two hours, depending on the size and thickness of your steak.
4. Once the steak has reached the desired internal temperature, remove it from the grill/smoker and put it aside.
5. Set your grill/smoker to direct heat and continue to preheat it to 500°F.
6. Once the grill/smoker reaches the desired temperature, place the steak directly onto the grill/smoker and sear it for two minutes on each side for a nice char.
7. Pull the steak out when the internal temperature reaches 124°F.
8. Let the steak rest for no less than ten minutes before serving.

Tips for Checking the Internal Temperature

It’s essential to use a thermal pen to check the internal temperature of your Wagyu Tomahawk Ribeye steak. This tool allows you to identify the doneness of the beef without having to cut it open. When checking the temperature, make sure that you insert the pen into the thickest part of the meat, as that part takes the longest to cook.

Conclusion

Cooking a gigantic Wagyu Tomahawk Ribeye steak through the reverse searing method can be an intimidating task, but with the right tools and techniques, you’ll master it in no time. Follow the steps mentioned above, and you’re sure to cook a tender and juicy piece of meat that will leave you and your guests wanting more.

FAQs

1. How long should I let my Wagyu Tomahawk Ribeye steak rest before serving it?
   It’s best to rest your steak for no less than ten minutes before serving. This process allows the beef to retain the juices, flavor, and tenderness.

2. Do I need to season my steak before cooking it?
   Yes, it’s recommended to season your steak with a good quality rub like Kosmo’s Q Cow Cover and Texas Beef or your preferred seasoning. This process allows the meat to have a delicious flavor and adds to its perfect texture.

3. What is the internal temperature I should aim for when cooking the steak?
   The optimal internal temperature for a medium-rare steak is between 130°F to 135°F. However, aim to take off the steak when it reaches an internal temperature of 124°F as it will continue cooking during the resting process.

4. Can I cook my Wagyu Tomahawk Ribeye steak on a gas grill?
   Yes, you can cook your steak on a gas grill using the reverse searing method. The key is to set your grill to indirect heat and then increase the temperature when it’s time to sear.

5. How long does it take to cook a Wagyu Tomahawk Ribeye steak using the reverse searing method?
   The cooking time varies depending on the size and thickness of the steak. However, it can take up to two hours to cook your steak on indirect heat and 4 to 5 minutes on direct heat.