Prime Tomahawk, Smoked Then Cast Iron Seared – Redemption Cook

In Honor – “Those who have long enjoyed such privileges as we enjoy forget in time that men have died to win them.” — Franklin D. Roosevelt

Picked up another 2” thick Prime Tomahawk Steak from Costco for some further learning and a bit of redemption.

I once again coated it with Kendu Spice Co. Moon Rock seasoning, with a little extra Kosher salt, the night before, then smoked it at 180°F for 30 minutes, then bumped it to 225°F until it reached an internal temperature of 120°F. I used the Chef's Temp remote probe, which was very helpful.  After that, I threw it in the fridge while the cast iron heated up. I then finished it with a hard reverse sear in a cast-iron to build the crust.

The flavors, color, and bark/crust were insane.

Basic process:

• Season with Moon Rock and a little extra Kosher salt the night prior
• Smoked at 180°F for 30 minutes, then bumped to 225°F
• Pulled at 120°F internal
• Cast iron sear to finish
• Rested before slicing

The flavors and crust on this thing were unreal. Also, the deep red color this meat had was gorgeous. I thank everyone for their helpful tips and advice, which helped me learn and improve.

Thoughts:

• I’d probably just leave it on the grill and forget the cast-iron sear. Might not be necessary.

Once again, no leftovers.