Christened my new Traeger with a Texas Wagyu Tomahawk. Dry brine in the fridge for 5 hours (overnights better). Seasoned with salt, pepper, and garlic.
Traeger 225 to 115 internal temp (just under two hours)
– would go 250 in a time crunch
– I prefer rare so would go 120-125 to finish with Medium Rare
Sear in piping hot cast iron. Best to heat it in oven before putting on the burner on high. I used a mix of butter and avocado oil with a sprig of fresh rosemary in pan. Let it get hot before adding the steak.
Seared for 90 seconds each side and let it rest for 10.
Highly recommend givin this one a try!
Note: Zyn for scale
by bookinncookin
2 Comments
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Yes this is the way. I throw in a clove of garlic and thyme in my cast iron too and then dump all the butter on top during its rest. My wife actually cried when I made these for her. Looks amazing.