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Reverse-Seared Japanese Wagyu Tomahawk Steak from Santos Patronos

Apr 28, 2025

Ingredients:

  • 1 (3 to 3.5-pound) bone-­in tomahawk steak 
  • The McLemore Boys High Five Savory Rub 
  • Salt, Pepper, Garlic, Parsley and Butter Powder blend
  • 1 stick of unsalted butter
  • Hickory wood chunks (or your favorite wood flavor)

 Instructions:

  1. Set a grill/smoker to 225°F and add the wood chunks.
  2. Do not rinse the steak out of the package, lightly pat it dry and then season with The McLemore Boys High Five Savory rub and let sit at room temp for 30 minutes.
  3. Smoke on the middle rack over indirect heat for 1 hour, or until the internal temp reaches 105° to 110°F. If your steak is on the bigger side, it may take up to 2 hours to smoke but insure you monitor the internal temp.
  4. Be sure to place a pan or aluminum tray underneath your steaks to ensure the bottom of the steaks do not cook quicker than the top.
  5. Remove from heat and let rest for 15 minutes. Meanwhile, turn the grill up to 700°F or as hot as it can get.
  6. Melt down your stick of butter and then, coat the steak lightly on both sides and place on the grill over direct heat to sear for 2 minutes each side, or until cooked to medium-­ rare or your desired temperature. We prefer to remove the steak from the sear between 125°F-130°F and allow for it to carry over cook while it rests.
  7. Remove from the grill and cut the rib eye off the bone. Let rest for 10 minutes before slicing against the grain.
  8. Season the bone and sear it for 2 minutes more.
  9. Serve and enjoy. Be sure to let your guests fight over the bone!

 Pro Tips:

  • Cut the bone off the tomahawk, leaving about 1 inch of meat, re-­ season, and sear cut side down for 3 to 4 minutes. Serve it to your closest friend or favorite family member, or don’t say anything and keep it for yourself.

John McLemore