Dining and Cooking
My first tomahawk
In Steak

My first tomahawk

I started with a simple dry rub: salt, black pepper, garlic powder, onion powder, and just a touch of cayenne

Sous vide at 57°C for 5 hours.

After that I chilled it down in the fridge for a couple hours until it was time for dinner.

Final step: hot cast iron with avocado oil. About 2.5 minutes per large side at 6/9 on the stove, then a quick 30 seconds per smaller edge on 7/9

I was aiming for rare, pretty happy even though it’s maybe looking like medium rare? Idk.

A litte bit chewy, excellent taste, fat just melting in mouth. Good wednesday. Any feedback/tips for next time welcome!

by AniAni-Shelto

21 Comments

  2. EffectiveOk3353

    Beautiful steak a dog some wine and the office, that right there is what happiness looks like, enjoy

  6. EverySpecific8576

    First off, the steak looks fantastic! Separately, why the tomahawk as opposed to just a regular ribeye? It’s such a terrible value and quality/taste-wise the exact same steak?

  7. Renhoek2099

    You think it’s cool to give your dog salted meat and overload their kidneys

  11. scottinokc

    Poor pup is wondering “where is the rest of my steak?”

  12. Emergency_Sink_706

    I think it is close enough to rare. Definitely not blue. So either rare or medium rare or somewhere in between. If you’re really curious about where it ends up exactly, you could simply stick the thermometer in the middle and see what the peak temp is after you’re done searing. Rare is 120, Medium is 130, etc. Some people use different cutoffs by about 5 degrees. This is in F, of course.

  13. Spartancarver

    You don’t want a cut like that to be too rare. You want all the fat rendered. I’d say that cook is perfect

  14. Silver_Slicer

    Just a FYI. That looks more like a cowboy cut than a tomahawk. A tomahawk has a bone at least 10 inches long. I much prefer the cowboy cut.

  15. Powerful-Metal1313

    What’s wrong with your dog? It’s still on the floor

  18. ubilanz

    How thick is the steak? I have a massive tomahawk to cook tomorrow and was considering sous vide, it’s just hard to get the timing right for such a thick cut before texture gets bad. Yours looks spot on at 5 hours. But how thick is it?

  19. chzburgers4life

    Beautiful! But please don’t drink coke with red wine…unless that’s your thing I guess, lol.