Took my first stab (more on stabbing later!) at a tomahawk yesterday and while there were zero complaints, I know I can do better.
Was a 3.5lb cut that I salted for an hour in the fridge before throwing it in the bag with salt, pepper, and rosemary & thyme. I bound the herbs with some butchers twine just to make removal a bit easier at the end.
Cooked at 135 for three hours and left it in the bag until I could get to my buddy’s place and toss it on his grill. (Don’t worry, I did let it rest for in the fridge for a bit and made sure to pat it down for moisture.)
Served it with some Stew Leonard’s chimichurri and fancy bottle of stout that I’d been holding onto.
Alas, there were no pictures taken of the finished product. When we get together, we have a no phones at the table rule.
The Good:
- Absolutely delicious cut. Wonderfully tender and the marbled fat was basically butter.
The Bad:
- This thing was huge. It barely fit in my basin. I’ll definitely do another, but not one this large.
The Ugly:
- The point of the bone punctured the bag causing it to lose seal after I’d placed it in the bath. Nothing got in (heck, I couldn’t even fit it all in), but I did have to pull it out, cut the end of the bag off, desperately try to dull the end of the bone, wrap it in the end of the bag I’d just cut off, then place the entire thing in another bag that was then resealed and placed back into the bath. Was a real hoot, let me tell you.
Overall rating: Tomahawk Cut: 9/10. Skill of Chef: 3.5/10. Will repeat.
by wlpaul4
16 Comments
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No money shot? Booooo (looks good tho)
“I can do better.” The war cry of the chef 👨🍳
13.8% ABV 🥵
No money shot and store bought chimmi ….boo this man
Are you in Eugene? If so where did you buy your Tomahawk?
Long Island??? Stews is great
Wrap the sharp bone ends in parchment paper. That’s what I’ve done in the past. Also, it would be my strongest suggestion to find a recipe for chimichurri you like because fresh chimichurri is worlds better than store bought. There is a sweet spot for flavor about a day in after it’s made. I’ve had great success starting with this recipe a friend sent me. We now make it a bit different, but it’s a great place to start. Make sure you can get some Fresno chilies for the red chilies, It’s just better that way
https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
Don’t put herbs in the bag please
All that work and *storebought* Chimichurri? Bruhhhh.
Damn
Look at all the crap in that chimichurri. If it’s so freshly prepared, then why does it need sodium benzoate or sodium metabisulfate or F,D&C red food coloring, or artificial flavors or any of the other crap that’s in that? If you go to all the trouble to sous vide and barbecue, that Tomahawk then make your own chimichurri. It just isn’t that hard. All you need is a food processor or a blender. It’s only got like five ingredients.
https://preview.redd.it/4ja7fd42o38f1.jpeg?width=1200&format=pjpg&auto=webp&s=91e279e239c6998b9876e1ae9ab1ff533219cf0b
OP totally dropped the ball on the most important shot.
OP: **iM nOt GoNnA bE tHe gUy wHo mAkEs eVeRyOnE sToP EaTiNg So i cAn tAkE a pICtURE**
Also OP: Let’s take lots of pictures preparing the steak 😂
If water wasn’t getting in the hole in your bag, then you coulda just left it. Water pressure will keep air away from the meat. When I do a tomahawk I often just let the bone stick out.
How did the herbs in the bad work out? I’ve not seen anyone do that before.
And don’t stress about the chimi haters. I bet that steak was awesome!
Latina here who grew up with all different takes on chimichurri – I get that sometimes you don’t have time to make homemade chimi or you just want to now and the store bought that has had time to meld tastes better, but there is a better way.
Buy some fresh parsley and blend it with salt, good olive oil, and red wine vinegar then mix the fresh stuff with the Badia brand bottled chimichurri. You get the fresh flavors but also don’t get the raw garlic bite and instead get something that tastes like it had time to meld.
At least there was no butter in the bag