Reverse-Seared Wagyu Tomahawk Steaks

Adapted from https://barbecuebible.com/recipe/reverse-seared-wagyu-tomahawk-steaks/

Servings: 8 ravenous eaters

INGREDIENTS

4 wagyu tomahawk steaks, each about 36 ounces
Extra virgin olive oil
Celery salt
Granulated garlic
Granulated onion
Coarsely and freshly ground black pepper
Fire-Roasted Parsnips and Sweet Potatoes, for serving

You’ll also need:

Four 36-inch pieces of butcher’s twine; cast iron skillet; oak wood (a log, chunks, or 1 1/2 cups wood chips, the latter soaked in water to cover, then drained); meat thermometer (instant-read or remote)

STEPS

1) Set up a grill for indirect grilling and heat to medium-high.

2) Arrange the steaks on a rimmed sheet pan. Wrap a 36-inch length of butcher’s twine around the outside of each steak, crossing one end of the twine over the bone with one end of the twine and under the bone with the other end; the twine should encircle the steaks twice. Tie a knot on the edge of the fat cap, then trim off any excess twine. Repeat with the remaining steaks. (This “trussing” of the steaks prevents the meat from separating along fat lines during the cook.)

3) Brush both sides of each steak with olive oil, then season liberally with celery salt, granulated garlic, granulated onion, and black pepper.

4) Depending on your grill or smoker, add an oak log, 2 to 3 wood chunks, or soaked and drained wood chips to the fire box, coals, or smoker box. Brush or scrape the grill grate clean and oil it well. Place the steaks on the grill grate. Smoke-roast the steaks for about 45 minutes, or until the internal temperature of the steaks reaches 110 degrees. (Use a remote or instant-read meat thermometer; insert the probe through the sides of the steaks.)

5) Set up your grill for direct grilling and heat to high.

6) Arrange the steaks on the hot grate and sear, turning every 15 to 20 seconds, until the internal temperature reaches 125 degrees. Transfer the steaks to a wire rack placed over a rimmed sheet pan. Let the steaks rest, uncovered, for 5 to 7 minutes.

7) To serve, carve the steak off the bones, then slice on a diagonal into 1/2-inch-thick slices. Shingle on a platter or plates. Drizzle some of the liquid (“beef butter”) from the marrow bones over the meat; season with more celery salt, if desired. Serve with the marrow bones and the parsnips and sweet potatoes. Dig in!