Tomahawks are fantastic but really like an old lady buying a Ferrari to drive to church on Sunday. You pay for the bone which is almost 1/3 the weight. My meat market "discounts" them a bit below the price of a trimmed ribeye.
Issues with a tomahawk are cooking to the bone, long low temp cooking close to the "rot the meat" zone and fat that melts on contact with the grill. Because it is a flat steak I will not QVQ it. I do not want any part of a grey edge and it is ribeye.
First rule for big long and low cooked meats is fresh and cold: buy from a good meat place (pre-order is best) and keep the meat cold. Never use frozen meat for this kind of cooking (my rule).
This tomahawk was 3 pounds with bone, a full two inches + a few hairs.
What I did is a two day process:
Dry brine with lots of salt: it's thick
Place on lower back of fridge (coldest place) for 24 hours
Bag the meat with what herbs and other flavors you want. I just added black pepper this time.
Place in cooking vessel. I use a standard stock pot. You will need a lid or something to seal the container (or lots of water additions which increases solids forming on the machine).
My temp was 134 f. I prefer 132 but my spousal unit wanted it less pink. She thinks the reddish liquid on the plate is blood. It's from the bark and the meat juices.
Cook 6 hours. For this 3 lb 2"+ steak 6 was perfect. It did not do the ugly tear from too long in time.
Trick for grilling
Flat bed of hot coals started to time with the meat in the sous vide
Dry the meat off (cotton towels come clean with Dawn dish soap and Oxiclean)
Have a spray bottle of water in your hand. The beer can wait
At three pounds this is awkward to grill the fat edges. Use a rib rack to hold it and simply rotate as needed
Then it's flat side and get ready to spray. I end up having to spray one side, go the the other and back. The neighbors are entertained. Flames are OK but not too many and not the ones that lick the meat and blacken it.
Show off, carve and eat.
Oh, about the $13 dollar bone: There is a lot of good chef's choice picking to be had. And then I get maybe $10 of peace and quiet out of the bone from my two needy dogs over the next week. I hacksaw it into two pieces.
Humm, a BBQ meat focused website and "ribeye" shows as misspelled
Issues with a tomahawk are cooking to the bone, long low temp cooking close to the "rot the meat" zone and fat that melts on contact with the grill. Because it is a flat steak I will not QVQ it. I do not want any part of a grey edge and it is ribeye.
First rule for big long and low cooked meats is fresh and cold: buy from a good meat place (pre-order is best) and keep the meat cold. Never use frozen meat for this kind of cooking (my rule).
This tomahawk was 3 pounds with bone, a full two inches + a few hairs.
What I did is a two day process:
Dry brine with lots of salt: it's thick
Place on lower back of fridge (coldest place) for 24 hours
Bag the meat with what herbs and other flavors you want. I just added black pepper this time.
Place in cooking vessel. I use a standard stock pot. You will need a lid or something to seal the container (or lots of water additions which increases solids forming on the machine).
My temp was 134 f. I prefer 132 but my spousal unit wanted it less pink. She thinks the reddish liquid on the plate is blood. It's from the bark and the meat juices.
Cook 6 hours. For this 3 lb 2"+ steak 6 was perfect. It did not do the ugly tear from too long in time.
Trick for grilling
Flat bed of hot coals started to time with the meat in the sous vide
Dry the meat off (cotton towels come clean with Dawn dish soap and Oxiclean)
Have a spray bottle of water in your hand. The beer can wait
At three pounds this is awkward to grill the fat edges. Use a rib rack to hold it and simply rotate as needed
Then it's flat side and get ready to spray. I end up having to spray one side, go the the other and back. The neighbors are entertained. Flames are OK but not too many and not the ones that lick the meat and blacken it.
Show off, carve and eat.
Oh, about the $13 dollar bone: There is a lot of good chef's choice picking to be had. And then I get maybe $10 of peace and quiet out of the bone from my two needy dogs over the next week. I hacksaw it into two pieces.
Humm, a BBQ meat focused website and "ribeye" shows as misspelled
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