Beginning to end process of my first tomahawk (fingers for thickness reference lol), dry brined for about 3 hours, reverse seared at 210 degrees for 45 minutes, put the steak on when the cast iron was about 300 degrees. I have had so many problems with my electric stove, and I hate how the temperature never stays consistent. One thing I’d like to improve on is seasoning. I’m super picky, and I don’t do spicy, usually salt pepper and butter is good enough for me, but I’d like to experiment more with some flavor, are there any good recommendations?
by Confident-Shelter-66
6 Comments
Dales, Worcestershire, Montreal steak seasoning, all good add ons if you want more flavor that’s not spicy. This looks beautiful though well done friend
Coffee rubs are delicious on steak. I was super hesitant at first but it’s one of my favorites now. Steak looks killer!
Well d-
Good job!
The three finger stunner
How did the steak fit in that pan? I’ve always wanted to buy tomahawk steaks but I don’t have a grill and have always been scared of it not fitting in the pan😅
I’ve gone in the opposite direction over the years. Started out with different rubs, spices flavor profiles. If I’m catering to others, I may still go with coffee or something, but for myself, I’m content with a salty crust and a roasted Serrano