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Needed a good steak

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Monty77
Monty77 Posts: 667
edited December 2014 in Beef
Due to the chaos of being a Manager in the retail world, I have not been home enough to Egg in over two weeks.  So tonight I wanted to cook up a monster steak to treat myself after a hectic couple weeks and surviving Black Friday!  

My local butcher friend gave me this beauty, a 3.2 lb aged 28 days Tomahawk.  I rubbed it with cluck n squeal original seasonings.  Let it get to room temp while I prepared the egg for indirect grilling at 275 for a perfect reverse sear.  I used a handful of cherry and whiskey chips for the smoke.  


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It took about 1 hour to reach an internal temp of 120*, I pulled it off and rested for 15 minutes while the egg cranked up to 550*

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I seared using a cast iron pan and once the internal temp hit 135*, I removed from the grill.  A short wait and then it was time to enjoy this beast!  I did share it with my wife and the dog enjoyed the bone!  


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What a perfect way to get back to Eggin!  
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Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

https://www.flickr.com/photos/monty77/
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Good lawd! That's nice!
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  • TN2TX
    TN2TX Posts: 298
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    Looks great! Probably worth the wait. 
    Dallas, TX
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  • tjosborne
    tjosborne Posts: 529
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    When you reverse sear how do you take the temp? Just keep sticking it with a thermometer or do you have one you leave in the steak?
    middle of nowhere- G.I. NE
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  • Monty77
    Monty77 Posts: 667
    edited December 2014
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    I have a digi Q with a probe that I leave in for the low temp part of the cook.  I double check with my thermopen as well.  Just to be sure all is accurate.  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Philly35
    Philly35 Posts: 858
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    That looks awesome! Nice sear with the pan!
    NW IOWA
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  • Central_Bama_Egger
    Central_Bama_Egger Posts: 886
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    Man. That looks fantastic. Glad you survived the mayhem.
    Huntsville, Al LBGE
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Just looking back thru this post. What size is that cutting board? Again, good lawd!
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  • SGH
    SGH Posts: 28,791
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    I agree, sometimes a man just needs a good steak just because. Yours is off the chain ^:)^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • shtgunal3
    shtgunal3 Posts: 5,654
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    Whoa!!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • ChicagoEgghead20
    ChicagoEgghead20 Posts: 218
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    That looks gorgeous - glad you survived black friday - people sure are nuts
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  • Legume
    Legume Posts: 14,624
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    Damn!
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  • nolaegghead
    nolaegghead Posts: 42,102
    edited December 2014
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    ______________________________________________
    I love lamp..
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  • tulocay
    tulocay Posts: 1,737
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    Looks great.
    LBGE, Marietta, GA
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  • Phatchris
    Phatchris Posts: 1,726
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    F'n Awesome
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  • TigerTony
    TigerTony Posts: 1,078
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    Looks so good! Damn shame that you had to share it.
    Oh and be careful with your dog. You should never give them a cooked bone. Raw yes. Cooked no.
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • Mickey
    Mickey Posts: 19,674
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    TigerTony said:
    Looks so good! Damn shame that you had to share it. Oh and be careful with your dog. You should never give them a cooked bone. Raw yes. Cooked no.

    What is the reason of no cooked bone (talking about a large bone like this one)?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    +1 @Mickey‌ question. My dog gets plenty of cooked bones. Something I'm missing?
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  • TigerTony
    TigerTony Posts: 1,078
    edited December 2014
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    @Mickey -- 

    Cooked bones get hard and brittle. They are not good for their teeth, can even break dogs teeth.

    Ever notice how their gums and tongue can sometimes get bloody while gnawing on teh cooked bone? That's from cuts caused by the sharp bone. Not good. 

    Cooked bones break apart easier then raw bones and can get lodged in their esophagus or windpipe.

    They don't digest and the sharp fragments from teh bones can tear up their stomach and intestines. That can causes bacterial infections called peritonitis which can be deadly.

    Raw bones are much safer to give your dog. 
    Softer and very beneficial for their teeth and gums.
    Raw bones tend not to splinter as much as the cooked bones do
    They digest easily. 

    You still need to supervise your dog when giving a raw bone. They can be a choking hazard too.
    Raw is safe otherwise.

    check this out:   

    My dog is a little 14 lb Havanese and she loves raw chicken necks. Very safe and healthy for your dogs unless they are too aggressive of an eater and inhale the whole bone.

    image
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • DieselkW
    DieselkW Posts: 894
    edited December 2014
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    Cute dog - love the "eye brows". Looks like she is well cared for.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • TigerTony
    TigerTony Posts: 1,078
    edited December 2014
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    @DieselkW Thanks! That's my little girl "Petunia". I love my dog!
    She is the first small dog I've had. 

    Before her we had a German Shepherd dog "Angel". So wonderful, but big and she shed grocery bags full of hair. And her tail would wag and break things and injure my children ;) She passed at the age of 14 a year after Katrina wiped us out. I was heartbroken over losing Angel. I still get choked up.

    My wife wanted a smaller dog that didn't shed. Did some research and found the Havanese breed.
    Let me tell you I can't say enough good things about the Havanese breed . She is a little clown, and smart whoaa...you have no idea. No shedding no BS.

    I have a soft heart for all dogs. I love them all.

    Someone should start a thread to post and show off our "best friends".

    @Monty77 -- Sorry if I hi-jacked yor thread. The bone question knocked us off course. Hope ya understand.

    "I'm stupidest when I try to be funny" 
    New Orleans

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  • Monty77
    Monty77 Posts: 667
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    TigerTony said:
    @DieselkW Thanks! That's my little girl "Petunia". I love my dog!
    She is the first small dog I've had. 

    Before her we had a German Shepherd dog "Angel". So wonderful, but big and she shed grocery bags full of hair. And her tail would wag and break things and injure my children ;) She passed at the age of 14 a year after Katrina wiped us out. I was heartbroken over losing Angel. I still get choked up.

    My wife wanted a smaller dog that didn't shed. Did some research and found the Havanese breed.
    Let me tell you I can't say enough good things about the Havanese breed . She is a little clown, and smart whoaa...you have no idea. No shedding no BS.

    I have a soft heart for all dogs. I love them all.

    Someone should start a thread to post and show off our "best friends".

    @Monty77 -- Sorry if I hi-jacked yor thread. The bone question knocked us off course. Hope ya understand.

    It's all good, I found the topic quite informative as well. I have a 90 lb yellow lab, he enjoys all forms of bones and we monitor him carefully when indulging in chewing activities.  

    PS, there already is a thread for our furry friends!  Quite a good looking group of four legged family members.
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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