Weekend tomahawk


 
Darryl - swazies

Darryl - swazies

TVWBB Diamond Member
Nice 3 pound tomahawk I did up for me and the MRS on the weekend.
It’s pretty good stuff.......steak and eggs for breakfast for sure.
Carne Crosta deliciousness.
 

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Last edited:
Todd NC said:
It looks delicious to me. I did a reverse sear on a few cooks but went back to searing first. It was too easy to go past my desired temps when searing at the end.
Click to expand...
I have been doing reverse sear every time.....be it a steak or a picahna or ay other roast sized sear needing meat.
Now for the most part everything works out great considering you have an eye on your temps.
The thing I cannot control and I find puts me about 5 degrees over every time is the loose foil rest.
This steak here I cooked to 115.....seems like a fair place to stop, have to be careful, any fleshy meat the wife will not eat, I will but it will wreck it for her. This is a thick cut so I have to get it " cooked at the minimum " So I stop at 115, I have the charcoal already getting really hot and the lid is off.
Looking at the pics the Carne Crosta seared well and took maybe a minute or 2 per side, it was a few days ago not sure exactly how long.
So from sear to finishing the rest there isn't much point in taking a temp reading....it is just going to be how it is going to be.
Seems most of the time though I could go for just a tad bit more rare.
It is a tricky thing and thickness has everything to do with it, each piece of meat will turn out different so it's hard to nail it within 2 or 3 degrees every time.
I like to think the reverse sear is a juicier outcome than sear first, but I could be wrong.
 
I don't bother resting my steaks any more.
Straight off the grill onto the plate at desired temp. The only difference I have found between resting and non-resting is......the temperature.
Any juices that eminate from the steak can be mopped up with spuds or bread.
 
Great looking Tomahawk Daryl, I think you have those mastered.

I like the sear first 2 zone charcoal fired up grill. As you and others have said we tend to sear it
a fraction long with reverse sear. I also like the big side up on the Vortex and then put the Grillgrates over the Vortex if your looking for grill marks.
I hope Costco has the Road shows again, where you could buy a single tomahawk, single thick cut ribeyes, scallops and lobster tail by the pound etc. They haven't had one at the local Costco since Covid hit.
 
I used the grill grate maybe 2 times....not sure if it is needed or not.
If I was to sear first I would give it another go.
I also just got yesterday the griddle that fits in that hole too......
High hopes of veggies and smash burgers with that....
Hopefully doesn't turn into a use 2 times and forget it thing too.
I almost bought the cast Dutch oven and used the lid as a griddle and the pot for stews and stuff.
It was about $180 so I didn't do it.
 
It really was one of the best steaks I have had in a long time.
I am buying a few more come Friday, going brisket shopping and both items seem to be on sale....or in the weekly flyer anyways.
 
Darryl - swazies said:
I have been doing reverse sear every time.....be it a steak or a picahna or ay other roast sized sear needing meat.
Now for the most part everything works out great considering you have an eye on your temps.
The thing I cannot control and I find puts me about 5 degrees over every time is the loose foil rest.
This steak here I cooked to 115.....seems like a fair place to stop, have to be careful, any fleshy meat the wife will not eat, I will but it will wreck it for her. This is a thick cut so I have to get it " cooked at the minimum " So I stop at 115, I have the charcoal already getting really hot and the lid is off.
Looking at the pics the Carne Crosta seared well and took maybe a minute or 2 per side, it was a few days ago not sure exactly how long.
So from sear to finishing the rest there isn't much point in taking a temp reading....it is just going to be how it is going to be.
Seems most of the time though I could go for just a tad bit more rare.
It is a tricky thing and thickness has everything to do with it, each piece of meat will turn out different so it's hard to nail it within 2 or 3 degrees every time.
I like to think the reverse sear is a juicier outcome than sear first, but I could be wrong.
Click to expand...
Same here.
Since the temp was brought up slowly, there's no need to rest.

If you're concerned about the steak being a "tad bit more rare" then I suggest, (not that anyone's asking:)), making sure that the coals as hot as you can get, I'm talking "warp 10" hot, before searing and make sure that you don't go over 115 at all, when you start. This has always worked for me, with the exception of ribeye roasts, or bottom round, (for pit beef), where I take it to 120, in the thickest part of the roast, before searing. The key is a blazing hot fire to sear.

YMMV
 
Darryl - swazies said:
It really was one of the best steaks I have had in a long time.
I am buying a few more come Friday, going brisket shopping and both items seem to be on sale....or in the weekly flyer anyways.
Click to expand...
I've noticed that around here, too, (Baltimore metro area). Not big sales, but great availability. Huge tomahawk ribeyes are ~ $12.99 lb at a couple local grocery stores. I think Costco Prime brisket is ~$3.49lb.
 
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