As the title says, I cooked my first tomahawk. Dry brined for two days, smoked it till 110 degrees then gave it a nice hot sear. Used a Weber 22 inch grill.
by ImHereForLaughs58
30 Comments
popeIeo
gorgeous
SePCpA420
Perfect
FunFlaCouple1
Stand by for the “it’s way too well down crowd”, BUT, to me, that’s right on time ! AND first tommy? Whew. NAILED IT!
SevereFun2463
Looks great! Only I personally would have cooked to medium rare myself.
Evening_Nectarine_74
Great job
Next-Individual3403
A1
lucaskywalker
Amazing sear, a tad over for me, but would devour it nonetheless! Perfect sear > perfect temp imo.
Roux_My_Burgundy
Little over. 7/10.
HedgeThis1
Pretty solid cook. I am with a lot of others, cooked a tad to long
Underwater_Karma
I personally think it’s silly to pay ribeye prices for a pound of bone you cut off before serving.
tomjleo
Let the meat rest longer, and cook on a slightly higher fire. Otherwise, great job 👍
unintentionalfat
First rate, thats the rate you get! Way to go
ReasonOpen4412
I would agree with some of the others: slightly overcooked. But that’s my preference. And honestly, I believe Tomahawk steaks to be a frivolous expense. I would go straight for a ribeye.
ffxjack
Nothing to do with cook but seems marbling not the greatest with 2 pockets of fat. Bet still tasted great
OppositeSolution642
8. Not bad, maybe shorter seer period next time.
PapaCryptopulus
Your meat looks pretty good
chipariffic
I’d smash
VodkaPaysTheBills
No offense intended, but 6/10 for me. Something this thick, I would prob reverse sear- even if it’s in the oven instead of grill. Then sear flat on the hottest thing humanly possible that you own. Cast iron griddle/pan, ripping hot pizza stone, whatever you’ve got. Then you get the med-rare temp all the way to the edge w no banding, with nice even Maillard crust. Basically the way Ruth’s Chris and other steak houses “fire” steaks so quickly. One oven to hold steady below temp, one 1800* monster to finish.
Impossible_Camp_9714
How’s it taste
snc914
O a. Scale of 1-5? 1000000
ronweasleisourking
Well done chef 👏
Ok-Alternative-8481
Niiiice
Fun_Conclusion5889
It’s a little overcooked.
Dorsmine4
Try the reverse sear method to avoid overcooking next time
Tricky-Pen2672
Great job sir…
genx-lifer
That looks delicious! Everyone has there idea of the perfect steak but as long as you enjoyed it and it was cooked to your liking us all that matters. I think for your first one it was a great job 👏
CheffreyDahmer420
Excellent job sir. The reverse sear method may help you get a better edge to edge pink, but I’d still dig into what you got right rhere. Looks delicious.
BigBorts
Who cares what others think/say. If you liked it and felt accomplished then great!! Cheers
30 Comments
gorgeous
Perfect
Stand by for the “it’s way too well down crowd”, BUT, to me, that’s right on time ! AND first tommy? Whew. NAILED IT!
Looks great! Only I personally would have cooked to medium rare myself.
Great job
A1
Amazing sear, a tad over for me, but would devour it nonetheless! Perfect sear > perfect temp imo.
Little over. 7/10.
Pretty solid cook. I am with a lot of others, cooked a tad to long
I personally think it’s silly to pay ribeye prices for a pound of bone you cut off before serving.
Let the meat rest longer, and cook on a slightly higher fire. Otherwise, great job 👍
First rate, thats the rate you get! Way to go
I would agree with some of the others: slightly overcooked. But that’s my preference. And honestly, I believe Tomahawk steaks to be a frivolous expense. I would go straight for a ribeye.
Nothing to do with cook but seems marbling not the greatest with 2 pockets of fat. Bet still tasted great
8. Not bad, maybe shorter seer period next time.
Your meat looks pretty good
I’d smash
No offense intended, but 6/10 for me.
Something this thick, I would prob reverse sear- even if it’s in the oven instead of grill. Then sear flat on the hottest thing humanly possible that you own. Cast iron griddle/pan, ripping hot pizza stone, whatever you’ve got.
Then you get the med-rare temp all the way to the edge w no banding, with nice even Maillard crust.
Basically the way Ruth’s Chris and other steak houses “fire” steaks so quickly. One oven to hold steady below temp, one 1800* monster to finish.
How’s it taste
O a. Scale of 1-5? 1000000
Well done chef 👏
Niiiice
It’s a little overcooked.
Try the reverse sear method to avoid overcooking next time
Great job sir…
That looks delicious! Everyone has there idea of the perfect steak but as long as you enjoyed it and it was cooked to your liking us all that matters. I think for your first one it was a great job 👏
Excellent job sir. The reverse sear method may help you get a better edge to edge pink, but I’d still dig into what you got right rhere. Looks delicious.
Who cares what others think/say. If you liked it and felt accomplished then great!! Cheers
Awesome
Would!!