Reverse-Seared Wagyu Tomahawk (The Showstopper)

Method

1. 1

   Salt the steak 24 hours ahead. Rest uncovered on a rack in the fridge — this dries the surface for a better crust.

2. 2

   Heat oven (or smoker) to 250°F. Place steak on a wire rack over a sheet tray.

3. 3

   Cook until internal temp hits 115°F — usually 45–60 minutes. Use a probe thermometer.

4. 4

   Pull and rest 10 minutes while you heat cast iron screaming hot with tallow.

5. 5

   Sear 60 seconds per side, then 30 seconds on each edge. The crust forms instantly because the surface is dry.

6. 6

   Slice off the bone, then against the grain into 1/2-inch slabs. Finish with flaky salt.