Reverse-Seared Wagyu Tomahawk Steaks with Fire-Roasted Marrow Bones

Wagyu Steak Tomahawks

Other Recipes from Episode 405: Wagyu Demystified


Reverse-Seared Wagyu Tomahawk Steaks with Fire-Roasted Marrow Bones

Recipe Notes

  • Yield: 8 ravenous eaters
  • Method: Indirect and direct grilling


For the marrow bones:

  • 8 beef marrow bones, each about 6 inches long, split lengthwise by your butcher
  • Extra virgin olive oil
  • Coarse salt (sea or kosher)
  • Coarsely and freshly ground black pepper
  • 8 to 10 cloves garlic, peeled and minced
  • Herbes de Provence

For the steaks:

  • 4 wagyu tomahawk steaks, each about 36 ounces
  • Extra virgin olive oil
  • Celery salt
  • Granulated garlic
  • Granulated onion
  • Coarsely and freshly ground black pepper

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)

Recipe Steps

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

2: Prepare the marrow bones: Place the bones, marrow side up, on a rimmed sheet pan. Drizzle with olive oil, then season with salt and pepper. Sprinkle with minced garlic and herbes de Provence.

3: Arrange the marrow bones (again, marrow side up) in a large cast iron skillet, angling them toward the center, resting the ends on the rim of the skillet.

4: Prepare the Fire-Roasted Parsnips and Sweet Potatoes. See recipe.

5: Indirect grill the marrow bones and vegetables for 25 to 30 minutes, or until the marrow bones are nicely browned and the parsnips and sweet potatoes are browned and tender. Set aside and keep warm until ready to serve. Refuel your grill as needed to maintain medium heat (required for the steaks).

6: 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.)

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

8: 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.)

9: Set up your grill for direct grilling and heat to high.

10: 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.

11: 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!

Recipe Tips

Our thanks to the sponsors of Project Fire Season 4:

Crowd Cow
Kalamazoo Grill Nomad Grill
Start N Grill Workman Publishing

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein