Tomahawk Ribeye

[Chris Galinis]

Picked up this bad boy at Costco. 2.39lbs. Did a reverse sear sous vide with KB and a hunk of an oak bourbon barrel. Indirect for about an hour till 110 internal then into the
hot tub for about an hour and then back onto the afterburner. No plated pics, sorry.

 

[ChuckO]

I bet that was good Chris. Excellent

 

[Pat G]

Very nice Chris! Nice job on the grill marks.

 

[JimK]

Nicely done! Excellent grill marks.

 

[Cliff Bartlett]

Looks delicious!

 

[Robert-R]

Yum! I'm sure you enjoyed that.

 

[Rich Dahl]

I'd take that anytime, nice cook.

 

[Barb D]

Send that plate this way, great cook and grill marks.

 

[JeffG]

Never tried a reverse sear sous vide Ribeye steak before, always the other way around. Anything we should know cooking it this way?
Beautiful looking steak Chris.

 

[Chris Galinis]

Never tried a reverse sear sous vide Ribeye steak before, always the other way around. Anything we should know cooking it this way?
Beautiful looking steak Chris.

I was originally going to just sous vide it and then afterburner it, but I wanted some smoke. I made sure to keep an eye on the temp doing the indirect and then used the
sous vide to bring it right up to 130. Best ribeye ever! I will be doing this way again. Cheers!

 

[Tony R]

Need to try one of those. Thanks for sharing

 

[KevinJ]

Wow, beautyful looking steak. Great job!!

 

[CLasko]

Looks outstanding! Killer grill marks.

 

[Chris Allingham]

Nice lookin' 'hawks. Tomahawk ribeyes are all the rage these days. I've seen them at both Sam's Club (USDA Choice) and Costco (USDA Prime). Must be a glut of rib primals on the market.

 

[Edison W]

Outstanding cook!!!