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Timtogrill

Best way to cook tomahawk steak?

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I've done them twice as my typical reverse sear, and I was actually disappointed both times.  I only had time to salt them about 1 hour before cooking, and I usually try at least 2-3.  But it simply wasn't as flavorful as when I do the reverse sear on a filet.  

Next time I'll try Sous Vide with some sort of flavor component in the bag, and do the sear on my kettle or kamado.  

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Well I can tell you how NOT to cook one :-P. I cooked a 4lb one this past weekend. I cooked indirect on my gaser to about 120 then seared on the kamado. I seared first side for about 4 min and temp was aroud 135. Shooting for about 145 I left it on for about 6 more minutes which apparently was too long because I shot right past to 160. It was still good but too done. Thinking next time I put it on at 130 and then maybe sear for just a couple minutes each side on piping hot grillgrates. I also cooked some filets for the wife and kids same method and they were delicious. 

 

Looked pretty good though. 

Screen Shot 2017-08-15 at 1.33.42 PM.png

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18 minutes ago, philpom said:

Sous vide is probably the best method in my opinion.  Salt, pepper, butter and in the bath for 4 hours @ 120f.  Build a 650-700 degree fire in and sear all sides for 90-180 seconds depending on what your final target temp is.

 

IMG_20170716_141313669.thumb.jpg.2c2b21733cf3fee6ef5f2728f3c173b8.jpgIMG_20170716_200903915.thumb.jpg.d0b417599fbeb3e4533d27bb0d1ee10e.jpgIMG_20170716_201406040.thumb.jpg.fc2ab2a16c2cad10bd4f06e909030e92.jpg

 

 

 

Yep that was what I was going for! 

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36 minutes ago, philpom said:

Sous vide is probably the best method in my opinion.  Salt, pepper, butter and in the bath for 4 hours @ 120f.  Build a 650-700 degree fire in and sear all sides for 90-180 seconds depending on what your final target temp is.

 

 

 

So no problem with pepper burning at those temps?

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5 minutes ago, Timtogrill said:

So no problem with pepper burning at those temps?

Sear it closer to 500 if you are concerned, I don't personally have any issue closer to 650.  The pepper infused in to the meat during the water bath and it isn't on the grill very long.  If the temp is too low then you won't get a good sear before the steak cooks more and you'll have a gradient of doneness instead of done perfectly edge to edge. 

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3 hours ago, philpom said:

Sear it closer to 500 if you are concerned, I don't personally have any issue closer to 650.  The pepper infused in to the meat during the water bath and it isn't on the grill very long.  If the temp is too low then you won't get a good sear before the steak cooks more and you'll have a gradient of doneness instead of done perfectly edge to edge. 

I wondered if maybe being I the bath would make a difference with the pepper. Last time I had a problem with the pepper burning I peppered after the meat came out.

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18 minutes ago, Timtogrill said:

I wondered if maybe being I the bath would make a difference with the pepper. Last time I had a problem with the pepper burning I peppered after the meat came out.

That's also a perfectly good option, leave the pepper until the end.

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2 hours ago, Sdpike said:

It's now on my shopping list. What do container do you use to cook them in

I modified a 20qt cooler but there are many options including a large stock pot.

 

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