How to Cook the Perfect Wagyu or USDA Prime Long-Bone Ribeye

At The Carnivore Market, we know that a Wagyu or USDA Prime Long-Bone Ribeye—also known as a Tomahawk Steak—is a showstopper. This beautifully marbled cut is packed with rich flavor, and when cooked correctly, it delivers a melt-in-your-mouth experience. Follow our simple cooking guide to make sure your tomahawk ribeye is cooked to perfection.

Serving Size

Each 30-34 oz. tomahawk ribeye serves 2 to 3 people, making it the perfect cut for sharing.

Preparation

1. Thaw Properly – Always thaw your steak in the refrigerator on a dish (check out our storage and thawing guide for details).

2. Bring to Room Temperature – Remove the steak from the fridge 30 minutes before cooking for even heat distribution.

3. Season Simply – Generously season both sides with kosher salt and freshly ground black pepper to enhance the natural flavors.

Cooking Methods

1. Broiling Method

✅ Best for: An easy, high-heat method that creates a delicious crust.

1. Position the oven rack in the middle and preheat your broiler to high.

2. Season the steak with salt and pepper.

3. Place the steak on a broiler pan and broil for 9–12 minutes per side or until you reach your preferred internal temperature.

4. Let rest for 5 minutes before slicing.

2. Grilling Method

✅ Best for: A smoky, charred flavor with a perfectly tender center.

1. Preheat your grill to high heat.

2. Lightly brush the steak with olive oil and season with salt and pepper.

3. Sear over direct heat (uncovered) for 1 minute per side to develop a rich crust.

4. Move the steak to indirect heat, cover the grill, and cook for 10–12 minutes.

5. Flip the steak, cover again, and grill for another 10–12 minutes or until it reaches your desired doneness.

6. Let rest for 5 minutes before serving.

Pro Tips for the Best Tomahawk Ribeye

🥩 Use a meat thermometer – Check the thickest part of the steak to ensure perfect doneness.

🔥 The USDA recommends a minimum internal temperature of 160°F, but for medium-rare, aim for 130-135°F.

⌛ Let your steak rest – Resting allows the juices to redistribute, keeping the meat tender and flavorful.

🔥 Want an incredible steakhouse-quality sear? Check out this video of two tomahawk ribeyes seared to perfection at 1500ºF on the Blazing Bull Grill! These steaks weighed 3.25 pounds each, and they were seared for 2 minutes per side at 1500ºF, then finished in the drip tray with butter and fresh herbs for an ultra-juicy, flavorful bite. Watch it here: Tomahawk Ribeye Searing at 1500ºF.

Now that you know how to cook a Wagyu or USDA Prime Long-Bone Ribeye, it’s time to fire up the grill or broiler and experience steak perfection. Ready to impress? Shop now for the best tomahawk steaks!

For more details on the Schwank Grill, check out Schwank Infrared Grill Store.