Picked up a couple of 2” thick Prime Tomahawk Steaks from Costco and wanted to keep the cook simple so the amazing beef could do its thing.
I dry-brined them for 2 nights with Kendu Spice Co. Moon Rock seasoning with a little extra Kosher salt, then smoked them at 225°F until they reached an internal temperature of 110°F. I used the Chef's Temp remote probe, which helped a lot. After that, I finished it with a hard reverse sear in a cast-iron to build the crust and render the fat.
The flavors, color, and bark/crust were insane.
Basic process:
- Dry rub brine 2 nights with Moon Rock and a little extra Kosher salt
- Smoked at 225°F
- Pulled at 110°F internal
- Cast iron sear to finish
- Rested before slicing
The flavors and crust on this thing were unreal. Definitely one of the better Tomahawks I’ve cooked, and highly recommend it.
Thoughts:
- I’d pull closer to 115°F next time
- I’d give less to the cat (but he is so cute)
- I’d get more than 2 Tomahawks
- I’d invite everyone from Reddit to enjoy a slice
Once again, the boy, daughter, wife, cat, and I smashed them. No leftovers!
by boathouse_floats
10 Comments
🤯🤤 DAMN!!! Top notch as always.
It looks amazing. I love that reverse sear!
I’ve never enjoyed a two day brine on a steak. I’ve always gotten a different texture that just a one day brine.
But it looks great! I probably needed to do it to a big hunk of meat like that ‘hawk.
Fuck Yes!!!
That is a serious sear. . Wow. Makes my mouth water. Ha. Beautiful steak
🤤 great now you just made me hungry👍
Yo PAY THE CAT TAX
Good golllllly. Wow.
Fucking hell. That looks like a meteorite with a bone lodged in it. Damn good looking.
Did this fall off a truck outside a casino by chance?
Looks amazing!