24K Gold-Dusted Wagyu Tomahawk with Truffle Bone Marrow Butter Step-by-step instructions

Before you start

Before starting, bring the steak to room temperature (no more than 30 minutes out of the fridge). Preheat the oven to 425°F (220°C) for the bone marrow, then lower it to 225°F (110°C) for the steak.

Have all ingredients prepped: split the bone marrow, mince the truffle, mash the roasted garlic, and chop the rosemary. Soften the butter ahead of time.

Instructions

Roast and Blend

1. 1Roast the Bone Marrow
   Heat the oven to 425°F (220°C). Place the split bone marrow pieces on a roasting pan, cut side up. Roast for 15 minutes until the marrow is bubbling and soft. Remove from the oven and let cool slightly. Use a spoon to scrape the roasted marrow into a bowl.
   Look for The marrow should be translucent and bubbling, with a rich, nutty aroma.
   Tip If the marrow is hard to scoop, run a knife around the edges to release it.
2. 2Make the Truffle Butter
   In a medium bowl, combine the softened butter, minced black truffle, mashed roasted garlic, and chopped rosemary. Add the roasted bone marrow and mix until well combined. Season with a pinch of salt. Shape the butter into a log using plastic wrap and refrigerate until firm.
   Look for The butter should be well blended with visible flecks of truffle and herbs.
   Tip Chilling the butter makes it easier to slice and melt over the hot steak later.

The bone marrow should be bubbling and golden, filling the kitchen with a rich, savory aroma. When scooped into the butter, it should be soft and easily mixable.

The butter mixture should be well blended with visible specks of truffle and herbs. Chill it until firm before using.

Low and Slow, Then Sear

3. 3Season the Steak
   Pat the Wagyu tomahawk dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steak sit at room temperature for up to 30 minutes before cooking.
   Look for The seasoning should coat the surface evenly.
   Tip Letting the steak come to room temperature helps it cook more evenly.
4. 4Reverse Sear in the Oven
   Preheat the oven to 225°F (110°C). Place the seasoned steak on a wire rack set over a baking sheet. Insert an oven-safe thermometer into the thickest part of the meat. Roast until the internal temperature reaches 118°F (48°C), about 30-40 minutes. Let it rest for 3 minutes before slicing.
   Look for The steak should be warm to the touch and the internal temperature should be 118°F (48°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The low oven temperature gently cooks the steak edge to edge without overcooking the center.
5. 5Sear Over High Heat
   Heat a cast-iron skillet or grill over high heat until smoking. Add a little oil if needed. Sear the steak for 1-2 minutes per side, including the edges, until a deep brown crust forms. Use tongs to hold the steak on its side to render the fat cap. Let it rest for 3 minutes before slicing.
   Look for The crust should be dark brown and crisp, with a rich, beefy aroma.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't move the steak while searing—let it develop a good crust.

After the oven roast, the steak should feel springy and the internal temperature should be 118°F (48°C). The sear should produce a deep brown, crackling crust with a smoky aroma. The fat cap should be rendered and crisp. The steak should rest before proceeding.

Gold Leaf and Carve

6. 6Rest and Apply Gold Leaf
   Transfer the seared steak to a cutting board and let it rest for at least 10 minutes. While still warm, use culinary tweezers to gently apply sheets of 24K edible gold leaf over the crust, pressing lightly to adhere.
   Look for The gold leaf should shimmer and stick to the warm surface without tearing.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Work carefully—gold leaf is delicate and will stick to fingers if they are damp.
7. 7Carve and Serve
   Slice the steak off the bone into thick, juicy slices. Top each slice with a pat of the truffle bone marrow butter, letting it melt over the warm meat. Use a kitchen torch to lightly torch the butter if desired. Serve immediately. Let it rest for 3 minutes before slicing.
   Look for The butter should melt into the steak, creating a glossy, aromatic finish.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For even slices, use a sharp carving knife and cut against the grain.

The gold leaf should cling to the warm crust, creating a shimmering, luxurious finish. When carved, the slices should be rosy pink and juicy. The butter should melt immediately over the hot meat, releasing an intense truffle and garlic fragrance.

Common mistakes

One common mistake is overcooking the steak in the oven. Since the sear will add additional heat, aim for an internal temperature of 118°F (48°C) before searing.

Another pitfall is not letting the steak rest long enough—this causes juices to run out when carving. Also, avoid applying gold leaf to a wet surface; it will not adhere properly.

How to tell it’s done

The steak is done when an instant-read thermometer inserted into the thickest part reads 145°F (63°C) for medium-rare. Remember the temperature will rise a few degrees during resting.

Always let the steak rest at least 3 minutes before slicing to allow the juices to redistribute. The bone marrow is done when it is bubbling and soft, and the butter is ready when it is well combined and chilled.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest