Wagyu Tomahawk with Bone Marrow Butter & Charred Scallions
This Wagyu tomahawk is a steakhouse-worthy centerpiece with a deeply seared crust, tender center, and rich bone marrow butter that melts over every slice. Charred scallions add a smoky finish that pairs perfectly with the buttery Wagyu beef.
Ingredients
- 1 Wagyu Tomahawk #6/7 (approx. 2.5-3 lbs)
- 2 tbsp kosher salt
- 1 tbsp cracked black pepper
- 4 tbsp unsalted butter, softened
- 2 tbsp roasted bone marrow, mashed, or substitute Jimmy P's Truffle Butter
- 1 clove garlic, grated
- 1 tsp fresh thyme, minced
- 1 bunch scallions, trimmed
- 1 tbsp neutral oil
Instructions
- Remove the tomahawk from the refrigerator 1 hour before cooking. Pat dry and season generously with kosher salt and cracked black pepper.
- Mash the softened butter with the roasted bone marrow, garlic, and thyme. Roll the mixture into a log in plastic wrap and chill until firm.
- Preheat the oven to 275°F. Set the steak on a wire rack over a sheet pan and roast until the internal temperature reaches 100°F, about 25 to 30 minutes.
- Heat a cast-iron skillet over high heat with the neutral oil until smoking.
- Sear the tomahawk for 90 seconds per side, then stand it on the fat cap edge for approximately 30 seconds to render the fat.
- Toss the scallions in the hot skillet fat for approximately 1 minute, or until charred.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak off the bone and cut against the grain. Top the sliced steak with two coins of bone marrow butter.
- Serve with the charred scallions and flaky salt on the side.
Serving Tips
Pour the resting juices back over the sliced Wagyu tomahawk just before serving for even more flavor. Serve the steak directly on a large cutting board or platter with the charred scallions alongside it and allow the bone marrow butter to melt over the warm slices.
