Grass-Fed Wagyu Beef from New Zealand
Wagyu Beef Ribeye Tomahawk Steaks
Bone in ribeye steaks (aka tomahawk steaks, cowboy steaks, cowboy ribeyes) are huge steaks cut from the intensely flavorful ribeye muscle. In addition to a hefty portion of beefy steak, each includes a single long bone offering a very impressive presentation.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is raised in Australia - descended from Japanese herds. It is from a breed of cattle specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu ribeye steaks are both more flavorful and more tender than those cut from conventional beef.
RECIPES & TIPS
Cook wagyu ribeye steaks as you would normal beef bone-in ribeyes. Alternatively, many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.
If you’re roasting these steaks in the oven and the exposed bones start to get too dark before the steak is done, wrap the bones in tin-foil to protect them from excessive browning.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above