Charter Oak Restaurant Review

Pro tips

• Allow the tomahawk to rest at room temperature 30–40 minutes before cooking to ensure even heat distribution across the thick cut.
• Cook to medium to medium-rare (130–135°F); the high marbling means carryover cooking will push it higher during resting.
• Use a meat thermometer at the thickest point away from bone for accurate doneness—bone conducts heat differently.
• Rest the steak 5–8 minutes after cooking to redistribute juices and maintain the crust.

Substitutions

• American Wagyu tomahawk → Japanese A5 Wagyu (richer, more expensive, shorter cook time due to higher fat melt)
• Tomahawk ribeye → Porterhouse or T-bone (leaner, different bone structure and flavor profile)
• 32 oz → 24 oz tomahawk (lighter appetite, shorter cook time, same technique applies)

Storage & make-ahead

Wrap cooled steak tightly and refrigerate up to 3 days, or freeze up to 3 months; reheat gently in a low oven (275°F) to medium-rare.

Equipment

meat thermometer · cast iron skillet or heavy-bottomed steak pan

What is the difference between American Wagyu and Japanese Wagyu?

American Wagyu is crossbred cattle (Wagyu × Angus) with high marbling but less extreme than full Japanese Wagyu A5, offering better value while retaining tenderness and fat distribution.

How is a tomahawk steak different from a regular ribeye?

A tomahawk is a bone-in ribeye with the rib bone left long (8+ inches), making it a larger cut suitable for sharing and adding visual drama to the plate.

What sides pair best with this steak at Charter Oak?

Charter Oak serves it with vegetable sides and notably their signature potato purée, which complements the rich beef without competing.

What wine pairs with American Wagyu tomahawk?

Napa Valley Cabernet Sauvignon or Bordeaux blends match the marbling and umami; lighter Pinot Noir works if preferred less heavily.

What doneness is recommended for high-marbled beef?

Medium to medium-rare (130–135°F internal) preserves the fat distribution and tenderness without allowing excessive rendering that loses the steak's signature texture.