Tomahawk Ribeye

[Dale Moser]

I really don't see why folks think its special to leave extra rib bone attached.

It's not, just a different cut of bone in ribeye.....and they are usually at least 2" thick.

[Dale Moser]

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[steve morton]

THIS, is why I hate chicken!

[BuckRage]

THIS, is why I hate chicken!

lol!

[Bowhuntamistad]

Use a sous vide and finish over the grill

This is what I do with my tomahawks.

[BrianL]

500 degree grill 4 minutes on each side. Start with steaks seasoned and at room temp

[BLee15]

That toma looks dang good!

[ghost]

Tomahawk Ribeye

Here is what I do and always turns out mouth watering! Room temp is important. Wipe with Olive Oil and always you very liberal amount of Montreal Steak Seasoning (crust it on). Heat grill over charcoal very hot! Place Ribeye over high heat with a spoonful of butter on top. This will sear and cause flame up melting the fat into the meat! Turn after 4 min and do other side. Cover fire smother flame and finish until Med Rare Rare. This has people always coming back.


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[CoolHandLuke]

When you season steaks be sure to use a very course ground pepper and press into the meat. Fine pepper loses its flavor when it gets to about 260 degrees. The course ground will do same but less quickly and the oils will absorb into the meat.

[sahunter]

tagged

[Witchgrass]

Ok, I can cook a decent steak. But is there something special about the tomahawk, other than being two inches thick? I’m used to a around 1” thick steaks. A 2” thick one would have me scratching my head.

[Dale Moser]

Ok, I can cook a decent steak. But is there something special about the tomahawk, other than being two inches thick? I’m used to a around 1” thick steaks. A 2” thick one would have me scratching my head.

That's why I do the reverse sear, there's no way to straight grill it and keep the entire inside nice and medium rare, and get a good char outside. Sous vide will do it also, I just rather do the oven. If I still had my electric smoker, I would use it with lite smoke instead of the oven, but still use the same otherwise. I think I'll use the grill at really low temp next time with a smoke box for the oven part.

I guarantee you...the method I described earlier will make you hurt yourself. And I agree about the coarse ground pepper, that's all we have in the house. And absolutely age it a week or two in butcher paper.


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