where are you getting these tomahawks? I only see it at wegmans and its like $80-100 here. USDA Prime though
Hi, Steaks: the Official PCF Steak Thread (4 Viewers)
- Thread starter jr8719
- Start date
where are you getting these tomahawks? I only see it at wegmans and its like $80-100 here. USDA Prime though
detroitdad
Royal Flush
Sam's Club
detroitdad
Royal Flush
I set the internal thermometer temp for 100°. Once it hits that I remove it from the grill and double wrap it in foil and let it rest for 12 minutes. Then I sear it for 60 seconds on every single side. As long as it's a 3.5 lb steak it always turns out perfectly medium rare
I usually play 1/2 at the casinos... but home games I prefer $.25/.50 NL.
ha ha, I keeed. But for real, this is an awesome thread. I know what I'm having for dinner tonight, lol
ha ha, I keeed. But for real, this is an awesome thread. I know what I'm having for dinner tonight, lol
Mr Winberg
Full House
Aha, so this is were we're talking steaks! I love steaks! I was looking for some feedback on my first ever tomahawk and did what I'm supposed to: Used the search function! I ended up bumping a 7 year old thread...
Would you say this is a good result?
I aimed for 54°C but landed on 52.
Here's the process, let me know if you have any suggestions:
Would you say this is a good result?
I aimed for 54°C but landed on 52.
Here's the process, let me know if you have any suggestions:
Since I made my first ever tomahawk steak yesterday...
... I thought I'd give this ole thread a 7.5 year bump
I usually reverse sear, but since I followed a recipe involving some basting I opted for the reverse-reverse sear:
First I dry-brined for 12 hours. I had it uncovered in the fridge to get a dry surface to help get a good crust.
Then I seared it on my grillgrates, which I had flipped in order to get a crust all over the steak and not just on the grill marks.
View attachment 944633
View attachment 944634
5 minutes per side. I thought it seemed much when reading the recipe, but it worked well!
Then indirect grilling at about 110°C having a container below it with butter, fresh rosemary and garlic, from which I basted the tomahawk a few times until it reached 51°C.
Rested 15 minutes. It got up to 52°C, I thought it would climb to 54
View attachment 944641
...then cut it up:
View attachment 944643
Then applied pepper and served. No more salt needed due to the dry-brining.
Any obvious errors or things that can be improved?
I'd say that's... About as close to perfection as you're ever likely to get. *Chef's kiss!*
Mr Winberg
Full House
I plan on contributing to this thread next week with some more tomahawks. Until then, here's a ribeye from this winter I prepared in a carbon steel skillet.
Drybrined uncovered in the fridge for 24 hours to dry out the surface to help get a good crust. No fancy sous vide or reverse sear, just some good ole fashioned hard searing and lucky timing. Basted with butter with garlic and rosemary, then added black pepper while it rested.
Drybrined uncovered in the fridge for 24 hours to dry out the surface to help get a good crust. No fancy sous vide or reverse sear, just some good ole fashioned hard searing and lucky timing. Basted with butter with garlic and rosemary, then added black pepper while it rested.
Mr Winberg
Full House
Alrighty then, tomahawk pr0n was promised and now I shall deliver.
Yesterday I salted it...
...and let it sit uncovered in the fridge until this evening to dry out the surface:
Seared 5 minutes per side, pretty happy with the crust:
...then indirect grilling at about 110°C with occasional basting until 53°C, then let it rest:
It only got up to 54 whilst resting, I was hoping 55 or 56 since my wife likes it pink, not red.
I, however, like it red and this is one of the best tasting steaks I've made!
I f*cking love grilling tomahawks!!
Yesterday I salted it...
...and let it sit uncovered in the fridge until this evening to dry out the surface:
Seared 5 minutes per side, pretty happy with the crust:
...then indirect grilling at about 110°C with occasional basting until 53°C, then let it rest:
It only got up to 54 whilst resting, I was hoping 55 or 56 since my wife likes it pink, not red.
I, however, like it red
and this is one of the best tasting steaks I've made!I f*cking love grilling tomahawks!!
Attachments
Alrighty then, tomahawk pr0n was promised and now I shall deliver.
Yesterday I salted it...
View attachment 952240
View attachment 952241
...and let it sit uncovered in the fridge until this evening to dry out the surface:
View attachment 952245
Seared 5 minutes per side, pretty happy with the crust:
View attachment 952246
...then indirect grilling at about 110°C with occasional basting until 53°C, then let it rest:
View attachment 952247
It only got up to 54 whilst resting, I was hoping 55 or 56 since my wife likes it pink, not red.
I, however, like it red
View attachment 952249
I f*cking love grilling tomahawks!!
BirdCage
Flush
Window shopping picture, but next time they come home with me! You guys convinced me to try an alternative to basic rib eyes.
Mr Winberg
Full House
It's that time again
Mr Winberg
Full House
It was so good I forgot to take pictures until half was gone.
detroitdad
Royal Flush
I've been hungry for one of these for a while now.
RocAFella1
Royal Flush
Some may say this is too rare. Could’ve gone another degree or two on the reverse sear but it was pretty damn good.
detroitdad
Royal Flush
detroitdad
Royal Flush
intrigued by the sauce - is that dill, or...? tzaziki?
detroitdad
Royal Flush
This... Colleen made falafel balls and tzatziki sauce. It paired great with the salad and steak
@detroitdad you put that big ass steak on the grill to eat those small ass portions of meat?
By the way, that looks great!
steak with tzaziki is something i've never tried, but 100% certain i would love. didn't even notice the falafel balls, some serious effort into this dinner! does this mean i am looking at homemade tabouli too? good grief.
detroitdad
Royal Flush
Okay that’s fair
detroitdad
Royal Flush
It's my favorite cut. Then I get to save the bone and make homemade beef broth out of it
i've given up. it's either sear outside, or disconnect the smoke detectors and open every window in the house for a few hours. (i always choose sear outside)
yep, pretty much where i'm at too
BirdCage
Flush
Hand-trimmed, charcoal-grilled Angus Choice NY Strip…
detroitdad
Royal Flush
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