24K Gold-Dusted Wagyu Tomahawk with Truffle Bone Marrow Butter Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the steak is completely dry before searing. Pat it with paper towels after the oven roast. Use a high-smoke-point oil like avocado or grapeseed for searing, and don't overcrowd the pan—cook in batches if necessary.

When applying gold leaf, work in a draft-free area. Tear the sheets gently and use a soft brush to smooth them onto the steak.

If the gold leaf sticks to your fingers, use a dry brush to transfer it. The gold leaf is purely decorative, so it can be omitted without affecting the flavor.

Variations

• Classic Herb Butter: Substitute the black truffle with an extra tablespoon of fresh chopped parsley and a teaspoon of lemon zest. This bright, herbaceous butter complements the beef without the strong truffle flavor.
• Smoky Chipotle Butter: Add 1-2 teaspoons of finely chopped chipotle peppers in adobo sauce to the butter mixture for a smoky, spicy kick. Reduce the rosemary to 1 teaspoon to let the chipotle shine.
• Garlic Parmesan Butter: Fold in 1/4 cup freshly grated Parmesan cheese and 2 extra cloves of roasted garlic. The salty, nutty cheese enhances the umami of the bone marrow.
• No-Gold Leaf Version: Omit the gold leaf for a more rustic presentation. Instead, finish the steak with a sprinkle of flaky sea salt and a few fresh thyme sprigs for color and flavor.

Storage and make-ahead

Fridge

Store leftover steak and butter separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

Freezer

The bone marrow butter can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag.

Reheat

Reheat steak slices in a low oven (250°F/120°C) for 5-7 minutes, or in a skillet over low heat with a little butter. Avoid microwaving to keep the texture.

Store leftover steak in an airtight container in the refrigerator for up to 3 days. The bone marrow butter can be refrigerated for up to 1 week.

To reheat, gently warm the steak slices in a low oven (250°F/120°C) or in a skillet over low heat, being careful not to overcook. The gold leaf may lose its shine upon reheating.

The bone marrow butter can be made up to 3 days in advance and kept refrigerated.

The steak can be seasoned and refrigerated uncovered for up to 24 hours before cooking, which helps dry the surface for a better sear. Let the steak come to room temperature for 30 minutes before roasting.

Serving ideas

Serve the gold-dusted tomahawk as the centerpiece of a celebratory dinner. Carve it at the table for maximum drama, and let guests help themselves to extra truffle butter. Pair with roasted vegetables or a simple green salad to balance the richness.

For a truly indulgent experience, serve the steak with a side of crispy roasted potatoes or a creamy mushroom risotto.

The truffle butter also pairs beautifully with grilled asparagus or sautéed wild mushrooms. Pour a bold red wine, such as Cabernet Sauvignon, to complement the deep flavors.

Frequently asked questions

Recipe card

24K Gold-Dusted Wagyu Tomahawk with Truffle Bone Marrow Butter

Prep 30 minCook 45 minRest 20 minTotal 1 h 35 minServes 4

Ingredients

• 1 Wagyu tomahawk steak (about 2 1/2 lb)
• 1 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 2 lb beef bone marrow (split lengthwise)
• 1 cup European-style butter (2 sticks), softened
• 2 tbsp minced black truffle
• 4 cloves roasted garlic, mashed
• 1 tbsp fresh rosemary, finely chopped
• 2-3 sheets 24K edible gold leaf

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

1240

Protein

45 g

Carbohydrates

2 g

Fat

118 g

Automatic estimate from the ingredient list, not laboratory-verified.