Jump to content

Smokingdadbbq

These Tomahawk Ribeyes just won the internet

Recommended Posts

This was unexpected, on Saturday  a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. 

 

I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub

 

set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree 

D5566D4E-3D1C-4173-98BC-D48E2017E729.jpeg

65C91B96-8558-4014-A0D9-A4DE91EDB439.jpeg

BD784A92-A8F5-4BD6-A500-5CCED848EA5F.jpeg

BC8E44FA-ED55-42A8-9038-D610FD370E71.jpeg

Share this post


Link to post
Share on other sites

Looks amazing! I just ordered the hardcore carnivore black seasoning earlier today. I've heard nothing but good things. I will be attempting this method soon.

Share this post


Link to post
Share on other sites
On 5/23/2019 at 3:08 PM, BrewBQ said:

Looks amazing! I just ordered the hardcore carnivore black seasoning earlier today. I've heard nothing but good things. I will be attempting this method soon.

 

Awesome. Let me know what you think of it. I am going through it quick lol 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By LJS
      Hi Kamado People
      I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill.
      I will appreciate any tips, tricks or advise on improving tenderness?
      Keep smoking




    • By Lydia
      This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest.
       
      I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard.  After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward.
       
      Easy Thai Beef Salad Ingredients
      2 x 250g eye fillet steaks or similar
      Oil for cooking steak
      150g of mixed lettuce leaves
      1 telegraph cucumber
      1 carrot sliced into thin strips
      ½ to 1 red capsicum sliced into thin strips
      1 red onion sliced thinly (I omitted due to raw onion allergy)
      Salt and pepper
      1 bunch coriander leaves, picked
      1 bunch mint leaves, torn if large
      Toasted sesame seeds
       
      Salad Dressing Ingredients
      1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard)
      1 tablespoon fresh lime juice
      2 tablespoons sweet chilli sauce
      2 teaspoons fish sauce
       
      Method
      I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them.  I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F.

       
      They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form.
       
      I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position.  I then put a cast iron fry pan on there to heat up with the lid down.

       
      Whilst I was doing all this, I prepared my veggies and dressing.
       
      Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side.
       

       

       
      The steaks then camped out in a foil tent for about 10 mins.
       
      Holy moly! Slicing through those buttery steaks was a revelation!!

       
      So juicy ... and all evenly dispersed within the meat!!
       

       
      To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds.
       
      I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL. 
       

       
      Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
    • By GrillDawg
      Having some guys over on Sunday evening to hang out and I'm wanting to get them all steaks. Would prefer to do some kind of reverse sear.
       
      Since I won't be able to fit them all on the grill, I was thinking put them all in the oven to temp and then sear them. 
       
      Anyone see a flaw in my plan? Any advice on grilling 10-12 steaks on a KJ Classic II?
    • By Smokingdadbbq
      After doing a warm up burn in before the weekend when we were away I was excited to get home and do my first cook on my new kamado Joe 3. 
       
      I reverse seared the tomahawk with the SloRoller at 250 until the IT hit 114 and then set it aside under foil while I change the setup for searing the steak and cast iron frying the shrimp. 
       
      couldn’t be happier with the cook, it was also my first time using one of the two bags I picked up on the weekend of KJ charcoal, not sure how much of the awesome is the coal vs the grill but it all worked together to make a meal our guests will remember. Can’t wait to try more cooks. 
       
      Posting a sneak peek before this hits my instagram page https://www.instagram.com/smokingdadbbq/



    • By DaveBevan
      Hi,
       
      Has anyone tried cooking a tomahawk steak in the joe jr.  Cooking area of 13" enough for the steak and the bone?  
       
      if it's not an option ... then my next step is to move up to a classic.
       
      If yes - please give me your thoughts on how you approached it.
       
      Thanks,
×
×
  • Create New...