Tomahawk Steaks inverse reverse searing


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Some protein we need and I had frozen Creekstone Farm tomahawk steaks to use.

Towed slowly in fridge, trimmed heavily, and salted + peppered and back in fridge.

Settled 26" OTG for 2 zone cooking areas using 90% lit regular chimney.
Started with searing action 3+3 mins x side. Then moved on the indirect side for reverse action.
Sadly I went long. 30 mins @350F were too much. Internal temp reached 127F instead 124F I was looking for.
Rested zero min to avoid any carry over effect.
Sliced and..... not too bad.

IMG_3226 by Enrico BBQness, su Flickr


IMG_3240 by Enrico BBQness, su Flickr


IMG_3294 by Enrico BBQness, su Flickr


IMG_3308 by Enrico BBQness, su Flickr


IMG_3332 by Enrico BBQness, su Flickr


IMG_3335 by Enrico BBQness, su Flickr


IMG_3339 by Enrico BBQness, su Flickr


IMG_3353 by Enrico BBQness, su Flickr


IMG_3350 by Enrico BBQness, su Flickr


IMG_3355 by Enrico BBQness, su Flickr


thanks for stopping by.
Enrico
 
Enrico, beautiful pieces of beef artfully prepared! It doesn't look from here like that 3 degrees of overshoot detracted from the finish. We may visit Italy next year......instead of going to Florence for steak, I think I'll got to Rome and look you up!! :)

Rich
 
Oh Enrico, how could you be so amateurish & going over by 3F!!!

Hahahaha! Fantastic steak, complimenti.

Rich G., pick me up on your way by. I want a steak cooked by Enrico!
 
What's three degrees when you have a steak that looks like that? Beautiful, Enrico and since I'm sitting here discussing with my family what to have for supper it is making my mouth water.
 
great looking cook! I think you need to re read what the reverse sear is but man that is a good looking steak!
Great cook!
 
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