Reverse Sear Tomahawk on the Camp Chef was Incredible
Reverse Sear Tomahawk on the Camp Chef was Incredible
by Yarpie_
15 Comments
Yarpie_
Saw this massive Tomahawk at HEB for $60 so I had to get it. Set the smoker to 225-240° and let it go until Internal Temp hit 113°. While the steak rested for a bit, I had the charcoal firing up in a chimney. Once it was good to go, I just seared the steak directly over the chimney until it looked good. Probably hit about 125-128° by the time it was completely done. Rested for 20 mins and it was incredible, so tender.
Mushy_Cowboy
🥲
ZoinksYo2221
One of the better lookin cooks I’ve seen so far. Usually just lurk but I’m commenting this time.
GanosParan
Beautiful
the_OMD
I think you nailed it!
Proudest___monkey
Good lord
Ecak47
Man this steak looks 5 star restaurant nice I need me some
Prestigious-Bee1877
right temp, looks dry as hell…. reverse sear is garbage, a marketing gimmick that no real chef uses…. ever. It does dry steaks out because you don’t close the cells on the outside of the steak until last… that is ass backwards and unless you are selling something like a garbo use to be chef like Zimmerman or Mr. can’t cook a grilled cheese right Ramsey….. you are doing it wrong.
queennbutterfly
wow! that looks cool!
ptrang1987
I immediately sent this to my friend because it was so beautiful
15 Comments
Saw this massive Tomahawk at HEB for $60 so I had to get it. Set the smoker to 225-240° and let it go until Internal Temp hit 113°. While the steak rested for a bit, I had the charcoal firing up in a chimney. Once it was good to go, I just seared the steak directly over the chimney until it looked good. Probably hit about 125-128° by the time it was completely done. Rested for 20 mins and it was incredible, so tender.
🥲
One of the better lookin cooks I’ve seen so far. Usually just lurk but I’m commenting this time.
Beautiful
I think you nailed it!
Good lord
Man this steak looks 5 star restaurant nice I need me some
right temp, looks dry as hell…. reverse sear is garbage, a marketing gimmick that no real chef uses…. ever. It does dry steaks out because you don’t close the cells on the outside of the steak until last… that is ass backwards and unless you are selling something like a garbo use to be chef like Zimmerman or Mr. can’t cook a grilled cheese right Ramsey….. you are doing it wrong.
wow! that looks cool!
I immediately sent this to my friend because it was so beautiful
https://preview.redd.it/5rsaum35lo7e1.jpeg?width=1284&format=pjpg&auto=webp&s=8e13f416bd0c7daf2ec640a4d6caaa4f5e9202ed
Magnificent
Best looking steak I’ve seen on here in a while. You just nailed it.
That color! I just I just came.
That sear is beautiful.