Tomahawk

[j biesinger]

We were headed over to my sister-in-laws for steak, and she was short a couple. I saw this beauty in the case and told her I was bringing my own. I tempered it for a few hours liberally dusted with kosher salt. Before grilling it was rubbed with a paste of lemon zest, garlic, rosemary, white/green/black peppercorns, and grey salt.

I learned the foil brick steak rest from an Adam Perry Lang video, it's a killer idea

before serving I rubbed it with a little roasted garlic

the spoils

It was a very good steak, with decent marbling, and lots of fat, so it ended up very juicy. I love starting with a nice thick steak so you can build a great sear and end up with a perfect medium rare. The tomahawk cut is really about show as the bone becomes pretty cumbersome during cooking and I needed a giant plate to fit it.

for dessert, I made some peanut butter cookies out of the Milk cookbook. To start you make a bit of peanut brittle which gets pulverized and added to the dough

cookies!

yeah, we had some sides (roasted sweet potatoes, corn, ceasar salad) but it's all about the steak and cookies for me!

Thanks for lookin!

 

[Adam Terhune]

That Tomahawk looks incredible! Homerun. It's all about the steak for me too

 

[Bob Correll]

Was that thing off a T-Rex or what?
Beautiful job cooking it Jeff, and my sweet teeth are now craving a peanut butter/brittle cookie too!

 

[Chad M.]

No kidding, Bob. I thought he got it at the Bedrock drive-in. All the other guests must have been a little jealous.

 

[JimK]

Beauty of a steak, Jeff. I too, am craving one of those cookies about now.

What is it that the foil brick rest does? And are you really resting it on the grill the whole time?

 

[Gary H. NJ]

Steak and cookies? Works for me. Ribeye is the king of steaks for me, so I'm kvelling for you. (so proud!)
These days, rosemary seems to make everything taste better as well.
I've yet to delve into the world of baking. I do the occasional rhubarb crumble or mattcha shortbread, but I'm impressed that you keep trying new baking ideas. Great post Jeff!

 

[Stuart S]

Wow. The steak looks great and the photos are amazing too!!

 

[Bob Sample]

You have to love meat that comes with it's own handle.

 

[Andy Beers]

love Freddy Flintstone steak

 

[Bill W. Michigan]

When I first looked at that Tomahawk I thought it was the size of a Lamb Chop then I saw picture #6 and did a double take. WOW that was an enormous chop. I looks like it was done to perfection too.

Jeff can you E-mail me your sous vide for Ribs?

 

[Mike Coffman]

Perfect steak and cookies Jeff!

 

[Ed M.]

Awesome looking steak, Jeff! The cookies look mighty tasty as well.

 

[Dan Godwin]

I don't think my marriage would survive if I brought only one of those over... That is one fantastic looking steak!

 

[Jim Lampe]

Jeff, looks GREAT!
Is that little girl a dwarf? or is that chop that HUGE?

 

[Jon Des.]

That steak is obviously incredible, but I'd eat those cookies like it was my job. So is the APL trick just a means of searing the sides of a thick steak?

 

[j biesinger]

When I first looked at that Tomahawk I thought it was the size of a Lamb Chop then I saw picture #6 and did a double take. WOW that was an enormous chop. I looks like it was done to perfection too.

Jeff can you E-mail me your sous vide for Ribs?

do I have your address? I searched my gmail and I found a Bill but don't think it was you

Steak and cookies? Works for me. Ribeye is the king of steaks for me, so I'm kvelling for you. (so proud!)
These days, rosemary seems to make everything taste better as well.
I've yet to delve into the world of baking. I do the occasional rhubarb crumble or mattcha shortbread, but I'm impressed that you keep trying new baking ideas. Great post Jeff!

Gary, I never thought I'd bake either, but momofuku has infected my brain. I might start playing a bagpipe if David Chang wrote a book on how to play the bagpipe

Beauty of a steak, Jeff. I too, am craving one of those cookies about now.

What is it that the foil brick rest does? And are you really resting it on the grill the whole time?

no, it just helps to form crust and the short sides. normally I just hold the steak with tongs but the brick is easier

Jeff, looks GREAT!
Is that little girl a dwarf? or is that chop that HUGE?

she's fairly normal...well normal in size, for her age

That steak is obviously incredible, but I'd eat those cookies like it was my job. So is the APL trick just a means of searing the sides of a thick steak?

yes, see above

 

[Peter Gallagher]

cool!

looks like a job for:

 

[John Solak]

Very nice looking steak and cookies!!

 

[Wolgast]

Outstanding! Really cool post.