Reverse seared tomahawk (process in comments). Tasted even better than it looks!
Reverse seared tomahawk (process in comments). Tasted even better than it looks!
by Beardeddragon0714
3 Comments
Beardeddragon0714
• Dry brine for 24 hours
• Season with a generous amount of black pepper (already enough salt from dry brining)
• Smoke at 250 until internal reaches 110, I have a big green egg but any charcoal grill would suffice
• Pull and let rest while coals heat up
• Sear 90 seconds per side
• Devour
TurdSack1
That’s exactly how I do mine. Looks so good! I feel like I can taste it just looking at it haha
PUMPJACKED
Try this and you’ll never eat a ribeye again without it. Takes some sourcing but It’s crack.
½ cup finely ground dried porcini mushrooms ¼ cup sugar 2 tablespoons salt 2 tablespoons red pepper flakes 2 tablespoons black pepper Blend until fine. Dress finished meat with salt flakes.
3 Comments
• Dry brine for 24 hours
• Season with a generous amount of black pepper (already enough salt from dry brining)
• Smoke at 250 until internal reaches 110, I have a big green egg but any charcoal grill would suffice
• Pull and let rest while coals heat up
• Sear 90 seconds per side
• Devour
That’s exactly how I do mine. Looks so good! I feel like I can taste it just looking at it haha
Try this and you’ll never eat a ribeye again without it. Takes some sourcing but It’s crack.
½ cup finely ground dried porcini
mushrooms
¼ cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
Blend until fine. Dress finished meat with salt flakes.