Not at all. I can’t see how thickly they are but they can be grilled or seared and then finished on indirect heat. The only issue with the bigger tomahawks is fitting them under the grill hood. Enjoy.
Pretend-Manager8429
Wrap the bone in foil so you don’t burn them on the grill
CommissionIcy9909
Not at all. Reverse sear is pretty fail safe.
Highlifetallboy
They are not, just keep in mind you are paying $23.99/lb for that bone.
Lazy-Explanation7165
Use a thermometer and reverse sear, it’s almost idiot proof.
Early_Wolverine_8765
Anyway if grilling is hard in your opinion, yes they will be tough to grill. Reverse sear will be the safest bet, if you don’t want to over cook it. Medium high heat, flipped often will produce a better crust. A high quality thermometer and how to use it is what will make cooking them easiest.
Bogusfloo
This is the dumbest cut in the world. Just get bone in ribeye. It makes me angry every time I see it.
HavokChaos1
Nope. Fire it up dude!
vtminer78
Sous vide with a reverse sear and you’ll be money.Season the steaks how you like and add a big slab of butter and vacuum seal in a bag. Set the SV to about 4 degrees below your preferred doneness. I prefer about 135 internal so I go at 130. Let them go for about 3-4 hours for these big dogs. Pull from the SV and let rest for 10 minutes. Open the bags, save the juice, throw on a searing hot grill for about 45-60 seconds a side. Baste with the juices while searing. Pull and go straight to the plate. Enjoy.
Trippz54
Honestly, they aren’t the easiest to get a consistent temp all the way through. I can’t remember a time where the center was a perfect mid rare and near the bone wasn’t rare.
LongInternational503
Reverse sear and you’ll be fine. Have fun!!!!
Different_Drummer_88
Smoked it at 225 till internal temp 130, crank up the heat to 650 and sear.
BigDad2150
Nah. It’s pretty tender actually lool
JoshLSTV
These are such a waste IMO. You’re paying so much for the bone that you’re going to toss.
thisoldguy74
Only if they’re still frozen.
yeaforbes
Does the pope shit in the woods?
SafetyCompetitive421
Splurged and spent that, On that steak. One of the best steaks of my life. Mind you it was after a 15 hour work day. Woodfired. So good. Need to replicate
SuitableZombie3367
Just get a ribeye tbh! It’s the same cut of meat just with the bone in it!!! Goodluck man and I hope you enjoy!
ace184184
I would suggest a reverse sear to get even cooking. I start in my smoker and get internal temp to 125F and then onto the grill to sear for 1-2 min each side. The bone needs to be protected from heat to not blacken so wrap in foil if you want a nice presentation. I do these for guests or special occasions and they are a hit as the presentation is dramatic and w a good reverse sear they come out a perfect medium rare.
russ2588
Just remember to put foil over the bone to keep it from charring for presentation other then that cook it like a normal steak.
Joeytheblack21
Not at all.
ITSNAIMAD
Slow cook and get up to 120-125 and then sear them.
ossifer_ca
Nope, just hard to pay for
blackdog543
Why pay an extra $5 dollars for the same ribeye? The bone is a Con the restaurant industry started to create a spectacle. You can’t eat a “spectacle”. The bone does nothing for the flavor.
-BigDaddyTex
If u have to ask the answer is yes.
ToolTimeT
I just cooked one literally last night… the mighty tomahawk… I recommend reverse sear… cook for roughly 40 minutes at 225 or so off indirect heat if you can, its not so much time, but internal temp of steak you want to monitor, I highly recommend a quality instant thermometer like a thermopen, if you can’t cook it on indirect heat flip it once during initial 40 minutes.. you want the steak to be about 115 degrees internal temp then pull it and put it on a plate with tinfoil cover… while it rests for 5 or 10 minutes crank your BBQ to high.. and then sear on each side for a few minutes. I prefer medium rare to rare for this glorious steak and try to pull at high 120’s low 130 range and let it should turn out at around 135 degrees. Make some melted butter cooked with minced garlic in saucepan till garlic is soft and pour it over steak after cutting.. this is the way.
27 Comments
Not at all. I can’t see how thickly they are but they can be grilled or seared and then finished on indirect heat. The only issue with the bigger tomahawks is fitting them under the grill hood. Enjoy.
Wrap the bone in foil so you don’t burn them on the grill
Not at all. Reverse sear is pretty fail safe.
They are not, just keep in mind you are paying $23.99/lb for that bone.
Use a thermometer and reverse sear, it’s almost idiot proof.
Anyway if grilling is hard in your opinion, yes they will be tough to grill. Reverse sear will be the safest bet, if you don’t want to over cook it. Medium high heat, flipped often will produce a better crust. A high quality thermometer and how to use it is what will make cooking them easiest.
This is the dumbest cut in the world. Just get bone in ribeye. It makes me angry every time I see it.
Nope. Fire it up dude!
Sous vide with a reverse sear and you’ll be money.Season the steaks how you like and add a big slab of butter and vacuum seal in a bag. Set the SV to about 4 degrees below your preferred doneness. I prefer about 135 internal so I go at 130. Let them go for about 3-4 hours for these big dogs. Pull from the SV and let rest for 10 minutes. Open the bags, save the juice, throw on a searing hot grill for about 45-60 seconds a side. Baste with the juices while searing. Pull and go straight to the plate. Enjoy.
Honestly, they aren’t the easiest to get a consistent temp all the way through. I can’t remember a time where the center was a perfect mid rare and near the bone wasn’t rare.
Reverse sear and you’ll be fine. Have fun!!!!
Smoked it at 225 till internal temp 130, crank up the heat to 650 and sear.
Nah. It’s pretty tender actually lool
These are such a waste IMO. You’re paying so much for the bone that you’re going to toss.
Only if they’re still frozen.
Does the pope shit in the woods?
Splurged and spent that, On that steak. One of the best steaks of my life. Mind you it was after a 15 hour work day. Woodfired. So good. Need to replicate
Just get a ribeye tbh! It’s the same cut of meat just with the bone in it!!! Goodluck man and I hope you enjoy!
I would suggest a reverse sear to get even cooking. I start in my smoker and get internal temp to 125F and then onto the grill to sear for 1-2 min each side. The bone needs to be protected from heat to not blacken so wrap in foil if you want a nice presentation. I do these for guests or special occasions and they are a hit as the presentation is dramatic and w a good reverse sear they come out a perfect medium rare.
Just remember to put foil over the bone to keep it from charring for presentation other then that cook it like a normal steak.
Not at all.
Slow cook and get up to 120-125 and then sear them.
Nope, just hard to pay for
Why pay an extra $5 dollars for the same ribeye? The bone is a Con the restaurant industry started to create a spectacle. You can’t eat a “spectacle”. The bone does nothing for the flavor.
If u have to ask the answer is yes.
I just cooked one literally last night… the mighty tomahawk… I recommend reverse sear… cook for roughly 40 minutes at 225 or so off indirect heat if you can, its not so much time, but internal temp of steak you want to monitor, I highly recommend a quality instant thermometer like a thermopen, if you can’t cook it on indirect heat flip it once during initial 40 minutes.. you want the steak to be about 115 degrees internal temp then pull it and put it on a plate with tinfoil cover… while it rests for 5 or 10 minutes crank your BBQ to high.. and then sear on each side for a few minutes. I prefer medium rare to rare for this glorious steak and try to pull at high 120’s low 130 range and let it should turn out at around 135 degrees. Make some melted butter cooked with minced garlic in saucepan till garlic is soft and pour it over steak after cutting.. this is the way.
Ask the butcher to saw off the extra bone.