Sam’s Club had these on sale for around $11/lb and figured I’d pick one up.
I’ve done a ton of ribeyes, and have settled on the 137 club, but does anything change with a tomahawk?
Note: I just seasoned it but currently vacuum sealed and sitting in my freezer, so will eventually cook from frozen.
by Fantastic-Tax-1710
6 Comments
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Watch out for the bone puncturing the bag. If you can, double wrap the tip of the bone.
I am doing a sous vide right now on 2 tomahawk tonight for tomorrow nights dinner. Had to cut off the bone to fit in sous vide. After a 20 hour cook I will reverse sear on hot stainless pan
I have a great tip: search the sub for tomahawk. That’s what the search feature was engineered for and you’ll benefit from the dozens of discussions that have already been had.
Tomahawks are a ripoff, you’re literally paying for bone.
how do you plan to sear it? i did some for thanksgiving (2.5” and 3”) and went 3hr-ish towards 3.5hr at 135°F. followed by quick sear on ripping hot stainless, but since the bone was so long it wouldn’t make full pan contact. solved that problem via flamethrower during the sear. also, as the others said—be careful of the bone. watch out for it stabbing your bag through and also don’t let it stick out of the water otherwise maybe food safety issue