How to Grill a Wagyu Tomahawk Steak (Reverse Sear)

By Jonny · Backyahd BBQ

As a teenager, I'd go down to the local IGA, buy the cheapest steak I could find, and throw it on the gas grill until I thought it was done. It was awesome at the time, or so I thought. Thirty years later, I'm grilling a $200 Wagyu tomahawk, watching the internal temp, and counting seconds over the fire.

I reverse seared this Wagyu tomahawk ribeye: smoked it at 225°F until the center hit 115°F, rested it while the charcoal got ready, then seared it over the coals and pulled it at 130°F. It carried over to about 135°F.

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Salt the tomahawk the night before

I thawed the steak in ice water for about an hour, then put it in the fridge for a few more hours. That night, I salted it and left it in the Drip EZ XL Prep Tub in the fridge overnight.

Right before smoking, I cracked black pepper over it. Salt and pepper were enough. Especially with Wagyu, I want to taste the meat as God intended.

Raw Wagyu tomahawk showing its marbling on a wooden board — The tomahawk before its overnight salt in the XL Prep Tub.

Raw marbled Wagyu tomahawk on the smoker grate — Salt the night before, pepper right before it goes on the smoker.

Smoke at 225°F to 115°F internal

I ran my Weber Searwood at 225°F, flipped the steak halfway through, and pulled it when the center reached 115°F. That took about 1½ to 2 hours. I used the FireBoard Pulse probe and FireBoard 2 Drive display to keep a close eye on the temperature. With this steak, I wanted to know exactly when it hit 115°F.

Off the smoker, I set the steak on the True Board and tented it with foil for about 10 to 20 minutes while I prepared the charcoal. That pause slowed the cooking down. Before searing, I patted the steak dry with paper towels so the surface would sear better.

Tomahawk steak browning on the smoker with a temperature probe inserted — I pulled it off the smoker at 115°F internal.

Charcoal chimney set inside the kettle before the sear — I prepared the chimney while the steak rested between the smoke and the sear.

Sear the tomahawk over charcoal to 130°F

I lit a full Weber Rapidfire chimney and poured the coals on one side of my 22-inch Weber Master-Touch once the upper layer had greyed over. The Malory FIREWALL kept the charcoal in its own zone. I lightly oiled the Malory M1 cast iron grate, then rotated it before the steak went on. If the grate is ripping hot, it'll burn grate lines into the steak right away.

I counted to 30, flipped, and counted again. Then I went to 15-second flips and finally 10-second flips. Fat dripped into the coals and caused flare-ups, so I kept the cool side open. The fire got hot enough that the steak started to burn before the sear was finished. I used my Barebones Open Fire gloves to lift it above the flames and finish it there.

I pulled it at 130°F internal. It carried over toward 135°F while it rested. I like taking Wagyu a little higher than other beef because it has so much fat. I tented it loosely with foil for another 5 to 10 minutes before slicing.

Seared Wagyu tomahawk over glowing coals on the Weber kettle — The crust building over the hot side of the kettle.

Gloved hands holding the seared tomahawk above the kettle fire — I lifted the steak when the flare-ups grew too intense.

Close view of the seared crust on the Wagyu tomahawk — The crust after the fast, repeated flips over charcoal.

Slice the tomahawk against the grain

On my True Board, I used a Milk Street knife to cut the steak away from the bone. Then I separated the cap, eye, and tail, because the grain runs in a different direction in each one. I sliced each part against its grain, added a little Maldon salt, and dug in. Best steak I've ever had.

Wagyu tomahawk sliced into pieces beside the rib bone — Separating the muscles first makes it easier to slice each one across its grain.

What I used for this cook

Meat N’ Bone supplied this steak. Its Wagyu tomahawk listing is the cut I cooked. Check the size and availability on the product page. Here's the gear I used for the rest of the cook.