By far one of the coolest cooks I've done. This steak is great for special occasions. The marbling, the size, and the appearance make it a great centerpiece. Threw it on the pellet grill at 225 then hit it with a solid sear from the cast iron skillet. Made for a beautiful result. Tasted Great!

The BNB Wagyu Tomahawk was outstanding. Hard to imagine it getting any better. Reverse sear was perfect.

Awesome steak. Really not much more to say. Not too fatty. Great flavor. Did a reverse sear. Olive oil, dusted w garlic powder, then salted generously on all sides, little bit of pepper. Cooked the steak at 450 degrees until it was 133 degrees internal temp. I used a Bluetooth wireless meat thermometer (MEATER+), so I let that guide me as far as timing. Took it out, let it rest about 30-40 min while I prepped other stuff, and then reverse seared in a cast iron grill pan and basted w grass fed, organic herbed butter ~ 1-1.5 min on every side (obv including fat side). Let it sit for ~ 5, and then sliced her up. Came out great. Dogs got in a nasty fight over the bone...saw that one coming a mile away.