Just finished my third tomahawk steak cook, and I’m pleased to report I’m ready to pronounce this cut of meat MASTERED. Always a golden moment for me, when cooking a given thing goes from that feeling of experimentation to "got it down cold."
First attempt about a month and a half ago was good but not great. Second go-round a few weeks back was out of this world good. Here’s the key... today’s cook was again out of this world, which means the results are repeatable and sustainable.
Pics below are of second cook. Shot for medium rare, using the sear in the rear technique. The key that unlocked the great results for me was going direct heat earlier than I had on the first cook, during which I overshot a medium rare and wasn’t happy with the exterior finish. Girlfriend’s baby boy was used as a guinea pig... dude is a bottomless pit when it comes to eating, so I knew he’d be up for the challenge. 😈
First attempt about a month and a half ago was good but not great. Second go-round a few weeks back was out of this world good. Here’s the key... today’s cook was again out of this world, which means the results are repeatable and sustainable.
Pics below are of second cook. Shot for medium rare, using the sear in the rear technique. The key that unlocked the great results for me was going direct heat earlier than I had on the first cook, during which I overshot a medium rare and wasn’t happy with the exterior finish. Girlfriend’s baby boy was used as a guinea pig... dude is a bottomless pit when it comes to eating, so I knew he’d be up for the challenge. 😈
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