Dining and Cooking
I think I did great.
In Steak

I think I did great.

Did a 5lb tomahawk. Dry brined for 24 hours. 225 -300 with hickory wood. Then seared it. Was shooting for mid rare and I do believe I nailed it. I know I should of went harder on the sear didn't get the crust I wanted but made a damn good steak.

by canwepleasestaycalm

39 Comments

  1. Used_Security5145

    My only criticism is that it’s not in my mouth.

  3. NYCmichael

    This gives me a boner, if you know what I mean.

  4. LeadingGuide693

    I zoomed in on this like a creep. I would subscribe to this OF.

  6. safeteeguru

    Dude you crushed it with this entire post. Great cook and great photos AND a cook description… 20/10

  10. stripes177

    I think you did AWESOME 👏!!! Looks delicious 🤤
    💯 would

  13. LogEducational659

    Looks juicy I would munch it in no time 😃

  14. TurkeyRunWoods

    Looks excellent but someone stuck some funky beer in the last photo! I’ll bring some good beer over next time. Just give me a call. 📞 🍻

  15. mateiescu

    The char is beautiful. I would prefer it a little less cooked but would still destroy that steak. Good work 👏

  20. GoodOLMC

    You deserve every upvote for this. Looks great.

  21. MathematicianNo3892

    If that’s 5lbs than I’d be 5lbs bigger

  23. Enough_Resolution284

    I’d argue that cooking a thicker cut of meat, like you did here, takes skill. This looks fantastic!

  25. Kooky_Survey_4497

    Let it rest. You lost so much of the juice and flavor on the board.

  34. he_heeks

    It’s closer to medium, def not mid rare but shit happens, great job nonetheless, looks absolutely banger

  38. Gmcgator

    How long did you slow cook it for? And it looks like that was indirect heat on a Webber kettle?

  39. ChucksnTaylor

    To be honest, I’m not a huge fan of steaks that thick. For me the ideal steak bite needs to have a good ratio of medium rare center plus crispy crusty outer layer. When the steak is this thick, there’s not enough crust for the amount of steak and you don’t get that contrast of crispy crust with tender juicy center.

    Am I alone here?

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