Getting the grill on this Fourth of July? We’ve got your steak strategy sorted in our mouthwatering new video with @kristenlkish.

Kristen talks us through her approach to reverse-searing our Australian wagyu tomahawk. “Salt, pepper, smoke and heat,” she says. “That’s all you need. I just love letting great meat like this Westholme tomahawk speak for itself. Let the grill do the work, carve it up, serve it to your friends and look like a dang hero.”

Insider tip: pull the steak from the grill to rest when you are a few degrees under the desired finishing temperature. To get your meat medium-rare like Kristen, stop cooking when the internal temperature is 49-50C / 120-122F and allow for residual heat to bring it up to 53-54C / 128-130F.

#westholme #wagyu #australianwagyu #tomahawk #kristenkish #howtocookasteak #fourthofjuly