Cooking a tomahawk steak
Discussion
I’ve bought this lump today with the intention of BBQing it tomorrow. However I’ve never cooked a bit of meat like this on the BBQ before and really don’t want to mess it up.
So does anyone have any recommendations on the best method to use? Do I sear it on the BBQ first and then finish in the oven or the other way round? Or should I just get the BBQ hot, give it a blast for a few minutes each side and then lower the temperature, shut the lid and leave it for a bit?
Any ideas gratefully received.
So does anyone have any recommendations on the best method to use? Do I sear it on the BBQ first and then finish in the oven or the other way round? Or should I just get the BBQ hot, give it a blast for a few minutes each side and then lower the temperature, shut the lid and leave it for a bit?
Any ideas gratefully received.
Have a look on this thread- think Wombleh has posted a method. Just don’t overcook it!
https://www.pistonheads.com/gassing/topic.asp?h=0&...
https://www.pistonheads.com/gassing/topic.asp?h=0&...
That's got reverse sear written all over it:
Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
tomsugden said:
That's got reverse sear written all over it:
Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
What an awesome set of instructions. Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
To add to Step 9, use the bone as a handle and eat the whole thing lollipop style !!!!
tribalsurfer said:
tomsugden said:
That's got reverse sear written all over it:
Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
What an awesome set of instructions. Method
You’ll need a decent thermometer that takes the internal temperature to check for doneness. And here’s what you’re looking for.
Rare: 52C/125F
Medium-rare: 55C/130F
Medium: 60C/140F
Medium-well: 66C/150F
Well done: 72C/160F
Step 1
Find yourself a quality piece of steak worthy of the time you’re going to invest in this process. It should be at least one inch thick – the thicker the better. I like tomahawks or bone-in rib eye.
Step 2
You’ll need some of your favourite commercial beef rub, or salt and pepper to taste works great.
Step 3
Pre-heat your weapon of choice to 135C/275F. You can use your oven but I like to use a Weber kettle.
Step 4
Put your steak in the oven or on your cooker/smoker using indirect heat. You can add some smoking wood over the charcoal for extra flavour.
Step 5
Cook/smoke the steak until it reaches an internal temperature of 52C/125F for medium-rare or just under your desired doneness. The internal temperature will continue to rise from the searing.
Step 6
Remove and rest for 15 minutes covered with foil in a warm spot.
Step 7
Get your cooker/smoker (or a cast iron skillet if you’ve used your oven) as hot as you can get it. Hit your steaks with the dry rub or salt and pepper.
Step 8
Sear the steaks on both sides. It should only take a minute to get a nice crust.
Step 9
Because the steak has already rested and been cooked almost up to full temp so gently it doesn’t need to be rested again. Take your steak off the heat and eat.
To add to Step 9, use the bone as a handle and eat the whole thing lollipop style !!!!
Cut and pasted for future reference.....
Only thing I would add - at stage 4/5 add a good handful of fresh rosemary to the coals for a flavoured smoke, and use some woodchips (I used oak) as well if using the barbecue.
The results are epic. The meat is buttery, the fat perfect and flavoured.
https://www.seriouseats.com/2017/03/how-to-reverse...
20200517_143423 by baconrashers, on Flickr
20200517_170926 by baconrashers, on Flickr
The results are epic. The meat is buttery, the fat perfect and flavoured.
https://www.seriouseats.com/2017/03/how-to-reverse...
20200517_143423 by baconrashers, on Flickr20200517_170926 by baconrashers, on FlickrEdited by Harry Flashman on Friday 19th June 17:55
Heh! D'you know, the knife is one of my favourite possessions. I have had it for well over a decade. And it was under £100 at the time.
I recommend the Seto Iseya as below. Cheap for what they are (superb).
I literally have two knives. The one in the photos, and this one, which is available for much less in the USA, where I bought mine.
https://thesharpchef.co.uk/collections/iseya/produ...
ETA - almost half the price in the US, actually!
https://www.google.com/aclk?sa=l&ai=DChcSEwi3r...
I recommend the Seto Iseya as below. Cheap for what they are (superb).
I literally have two knives. The one in the photos, and this one, which is available for much less in the USA, where I bought mine.
https://thesharpchef.co.uk/collections/iseya/produ...
ETA - almost half the price in the US, actually!
https://www.google.com/aclk?sa=l&ai=DChcSEwi3r...
Edited by Harry Flashman on Friday 19th June 18:15
How to do it
https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
Gandahar said:
How to do it
https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
This is PH. You need an over-priced everything. Have you seen the barbecue thread?https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
Nice dig though. 8/10.
Harry Flashman said:
Gandahar said:
How to do it
https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
This is PH. You need an over-priced everything. Have you seen the barbecue thread?https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
Nice dig though. 8/10.
Gandahar said:
How to do it
https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
Dried garlic and steak seasoning is a great way to ruin a nice piece of beef. https://www.youtube.com/watch?v=9gg_jjUb-S4&fe...
if you cook it right you don't need an over priced Japanese knife, you can use a moderately priced one.
Turn7 said:
Slightly OT,but our local Butcher sells proper smoked Garlic.......Oh.My.Days, that is good.....
That is good. A bit of proper garlic and rosemary with steak is goooood. But dried garlic and steak rub? Not for me. Not on a good quality piece of steak.
Amaricans do love a druy rub.
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