Well here we go again with me disagreeing with the majority.
Tomahawk about 3 inches thick on a blazing hot Big Green Egg is THE best steaks I have ever eaten.
At the risk of blasphemy I will disagree with MH and say the bone becomes MINE!! As I consider it the best meat on the cut. I eat it like a caveman.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
While at our local grocery, the butcher's counter had beautiful looking Tomahawks for $12.99/lb. That's not a bad price considering crappy, near expired strips were going for the same price/# at the local Walmart. As I was contemplating my purchase, the head butcher said "I'll knock $2/# off right now"..... Well, I couldn't resist. I salted it Monday morning to let it dry brine, then about noon took it out to get it to room temp. Smoked it on my GMG for about an hour at 250 degrees, then laid it on my hot gasser at about 600 degrees for about 2-3 minutes on each side to sear in all that flavor. I put about a tbsp of garlic butter on it and tented it for 15 minutes on the kitchen counter. That thing came out so damn perfect, I can't believe I hadn't tried one before!!
I honestly don't know if the bone does anything more than a psychological effect, but it was something for the dog to gnaw on that evening and she sure appreciated it!!
2" thick tomahawks - 30-40 min hanging on the pit barrel to 110 - seared over charcoal. These were the best steaks I've ever eaten. Don't know if the bone had anything to do with it.
They are fun to cook. And you always get a really thick steak along with the handle. The bone really does nothing for flavor, (more on that here) but it looks cool and it makes it easy to flip the beast when you are searing it!
Bkhuna I agree, the bone is unnecessary, but at my butcher's counter, they didn't have Ribeyes that that thick with such wonderful marbling without the bone!
Comment