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First Tomahawk Steak This Weekend
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Hate to be a nay sayer here, but although delicious, I have a hard time paying $15.99/lb for all that extra bone. 🤷â€â™‚ï¸
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When I opened the topic and saw that photo, the very first thing I thought was "Hello, my lovely!"
Have fun with that cook.
Kathryn
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I'd cook it lower than normal before the reverse sear. Plan on it taking a while
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I would brine only kosher salt. Apply liberally then set in fridge for at least 24 hours uncovered so the air flow in the refrigerator can help dehydrate the meat for full flavor.
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Love them too. I recommend dry brining at least 24 hours. The last one I made I dry brined 48 hours.
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Awesome! I did one for my birthday a year or two ago. Love the built-in handle for flipping.
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