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Another Tomahawk Steak

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    Another Tomahawk Steak

    On the back of how well the Brisket turned out I went big again and did a couple of Tomahawks in celebration.

    Just salt and pepper applied but not too much

    grill 550f for 3 minutes on each side

    then moved into indirect area to allow internal temp to get up to 130f while basting them in clarified butter then rested for 20mins

    Served with some grilled asparagus that was salted and dusted with Parmesan cheese, steamed broccoli and pasta

    Yum




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    #2
    you killed it!

    Comment


    • RonB
      RonB commented
      Editing a comment
      That's what tomahawks are for.

    #3
    DUDE. From being on the wrong side of the pond 😁 that looks awesome.
    Nice job my brother.
    You obviously know what you’re doing and may be able to teach some tricks. Keep up the good work.

    Comment


      #4
      Dang that looks delicious and nutritious

      Comment


        #5
        Oh man.....oh man......

        Comment


          #6
          Fantastic!

          Comment


            #7
            Just ordered a Prime from Northwest Beef, couldn't take it anymore. It'll be here next Friday.

            Comment


              #8
              Great lookin' cook!

              Comment


                #9
                Cote de Boeuf !!!!! Love it !!!!’

                Comment


                  #10
                  holy moley that looks good. i really want a steak now

                  Comment


                    #11
                    wow, that came out great!

                    Comment


                      #12
                      THIS needs to be in the Hot from the Pit newsletter!

                      Comment


                        #13
                        Wow! Never have done these it's time i get some Tommy's!

                        Comment


                          #14
                          Honestly, some of the best Tomahawks I have ever seen. Well done!

                          Comment


                            #15
                            Very impressive! They look dry aged....yes? Curious if you ever tried the reverse sear method (albeit it appears you had a winner with the forward sear method)?

                            Comment

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