Dining and Cooking
First Tomhawk Steak
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First Tomhawk Steak

Local grocery store had this Tomhawk Steak on sale. Had to try it.

Definitely delicious but also felt like I paid for a big bone and some cool photos.

Would definitely eat it again, probably wouldn’t buy again.

Sorry for not great photos, I was so excited to cook and eat it I kind of forgot the cool photos part

by BSUFan07

42 Comments

  3. 1Enthusiast

    A veterinarian could revive this steak

  4. beckychao

    Needed a lot, lot more heat on that sear. And, on that note, a lot of powders/seasoning on any meat will prevent the meat from searing anyway (it’ll form a crust of burnt seasoning that will fall off). No idea how Guga hits his stuff with garlic powder and gets those crusts, maybe it’s because he goes light on it

    I sometimes like my steak really rare, so the term looks fine to me. Also gotta sear sides

  5. DisgruntledTexan

    Did you put TC on that steak lol

  6. TheGauchoAmigo84

    People giving you shit for temp but if that’s how you like it brotha I’m glad you enjoyed

  8. bay_duck_88

    Try cooking the outside next time. I think it’s really neat

  9. ithinarine

    Fuck that is sad looking.

    It’s pretty bold to post a photo of both undercooked and a shitty sear, and then spend the next hour arguing in the comments.

    I’ve taken showers hotter than your steak is.

  10. yourballsareshowing_

    A defibrillator could bring this back to life.

  11. Ypuort

    Everyone’s talking about the sear and while I agree with them, you do you if you like it that’s alright.

    The fat cap looks very underutilized though. Reverse sear could be perfect for this kinda hunk o meat. Or if you do cast iron next time, render the fat in there before searing either side

  12. Mulliganasty

    You’ll get ’em next time, chef!

  14. minivatreni

    Work on a crust, as for the temp that’s personal preference

  15. ginger_qc

    I’m not here to pile on, but you gotta cook that more. All that fat between the spinalis and the eye is barely even rendered. Ribeyes in general should be cooked to at least medium rare if not medium, and I say this as someone who enjoys a rare steak from time to time. Also you gotta get the sear! I’ve cooked several tomahawks and I usually do them on my Weber kettle. Light on the coals to keep the temps under 300 until internal temp reaches about 110°, then rest for 15-20 mins as you build the coals into a hot spot on one side of the grill. Leave it on the fire if it flames up, you might think it’s burnt but I promise a cut that big can take a LOT of heat. The other option is broiling in the oven, but a cast iron pan isn’t going to work because of the rib bone

  18. bobone77

    For a ribeye, closer to medium
    Makes a better steak. Fat is flavor, but not if it isn’t rendered. I’ll eat a rare filet or strip any night, but medium is the sweet spot for ribeye.

  19. Vreas

    Looks like ya could’ve gone a bit hotter but hey A for effort. Live n learn homie. Would still have smashed it myself.

  20. radium_eyes

    How did you cook it, with a heated argument?

  21. Armagedon43

    light sear but the inside is sooooo perfect (NO GREY BAND!) that ima give that a who cares. well done!

  22. Flat_Night_1533

    Personally, anything thicker than 2″ is probably getting seasoned and “aged”/shrunk a little on a rack in my fridge for a few days and then reverse seared rather than wanding a Bic near it and calling it a day.

    But that’s just me.

  23. Deep-Engineering-592

    you think you’re gonna win jonvivor with that steak?

  24. SunMoonStar93

    Just cook it longer next time don’t be afraid to flip it multiple times

  26. thesithlorde

    While most of the advice here is accurate, most of the comments are unnecessarily rude. It’s clear you had fun cooking this and have learned a bit from the brutal “advice”. Keep cooking and enjoying steaks my guy

  27. bvheide1288

    Cool. Will you post again when you cook it?

  29. wheathefeack

    is this your coping mechanism after being robbed in FFFB?

  32. GoblinWithBenefits

    Looks like you just pulled it out of the sous vide bag

  36. TheBetterTheta

    This was a great reverse sear candidate. Low and slow on your shit grill while the cast iron heats up.

    If you gotta saw the extra 8 inches of bone, so be it. Sear that shit.

  37. Sky329

    What a way to ruin a great cut of steak 🥩

  38. Awkward-Kiwi452

    Louie Maillard has left the room.

  41. More-Lengthiness8662

    Probably also felt like you were eating a cow alive