Epic Tomahawk Steak

Monty77

My butcher just created this beast for me to grill up tonight!  This 28 day aged Prime Black Angus beauty weighs in at 3.5 lbs, and 2.5" thick.  

I can't wait to try it out, but first I gotta get it prepared with some grape seed oil, JH rub and some fresh cracked black pepper.  I am going reverse sear this steak, so the egg has been stable now for 1 hour at 235* indirect with whiskey chips.  I plan to remove the steak at an internal temp of 115*.  

Stay tuned for updates along the way.

Skiddymarker

Excellent - although not sure that qualifies as a steak, a roast maybe, but calling it a steak is questionable. Good choice on the reverse sear. 

Monty77

Skiddymarker said:

Excellent - although not sure that qualifies as a steak, a roast maybe, but calling it a steak is questionable. Good choice on the reverse sear. 

Calling it a roast makes me fell a bit guilty about this being a dinner for one, but I hear ya!  I am expecting leftovers... I think

caliking

I say leftovers be damned! Forget sides and just eat the whole thing

johnmitchell

Awesome looking hunk there..Enjoy..

Monty77

Came off the grill at 114*, rested while the egg got to 700* and seared for 90 seconds per side, with a rotation part way to complete grill marks.  Final internal temp was 137* after it came off the grill for the last time.

Turned out really good, there were leftovers but I didn't go down without a fight.  Very good flavours and really juicy.  

Wolfpack

Nice- hope it's awesome

hapster

Looks fantastic! Next time do it caveman style LOL

Monty77

hapster said:

Looks fantastic! Next time do it caveman style LOL

That thought seriously crossed my mind today, but didn't want to experiment too much with a pricy cut of meat.  

hapster

Monty77 said:

hapster said:

Looks fantastic! Next time do it caveman style LOL

That thought seriously crossed my mind today, but didn't want to experiment too much with a pricy cut of meat.  

That's the best kind!!! Last nights steaks ran me near $60. Go for it and don't look back. Doing with a cheaper piece of meat will not give you the best results...

NPHuskerFL

This is a...."hey babe why don't you go out for a girl's night?" Steak. I'd make it my quest to eat it all. Sides? What sides. )

Monty77

NPHuskerFL said:

This is a...."hey babe why don't you go out for a girl's night?" Steak. I'd make it my quest to eat it all. Sides? What sides. )

No sides, just beef and some beers!  I am still nibbling away here and my dog is enjoying the bone.  

Monty77

He is smiling after his treat

Canugghead

just the bone? I'm calling SPCA 

Wolfpack

Beautiful lab- we are on our 2nd yellow. Best dog we have ever owned especially with the kids. Our 3 year old boy terrorizes the dog and when he's had enough he jut gets up and walks away. Won't ever have a different breed.

Monty77

Wolfpack said:

Beautiful lab- we are on our 2nd yellow. Best dog we have ever owned especially with the kids. Our 3 year old boy terrorizes the dog and when he's had enough he jut gets up and walks away. Won't ever have a different breed

He is my buddy for sure, we do just about everything together and he is 5 1/2 years old.  We are in the process of getting him a playmate.  As you said, I would never get another breed of dog, these guys are so loyal, loving and fun!  He is amazing with my 2 year old nephew, so patient and easy going.  

Sammi

Monty77 said:

Came off the grill at 114*, rested while the egg got to 700* and seared for 90 seconds per side, with a rotation part way to complete grill marks.  Final internal temp was 137* after it came off the grill for the last time.

Turned out really good, there were leftovers but I didn't go down without a fight.  Very good flavours and really juicy.  

I see your buddy there just waiting for his snack. Cook looks great!

mslaw

One fine piece of bovine. Love an aged ribeye. I would be scared to try a reverse sear on such a fine piece of meat. Looks great, I'm lusting after it.

paqman

Looks awesome!

Monty77

mslaw said:

One fine piece of bovine. Love an aged ribeye. I would be scared to try a reverse sear on such a fine piece of meat. Looks great, I'm lusting after it.

I prefer reverse sear for most of my cooks, so this in my opinion was a much safer option cause it gives you more control of the outcome.  Don't fear it, embrace it!  

mslaw

Yeh, but nothing more disheartening than an over cooked aged piece of fine meat. But you did it great. I must try it, but with a cheaper steak first.

Monty77

mslaw said:

Yeh, but nothing more disheartening than an over cooked aged piece of fine meat. But you did it great. I must try it, but with a cheaper steak first.

You will love it, and find it hard to go back!  Good luck and enjoy

hapster

Monty77 said:

mslaw said:

Yeh, but nothing more disheartening than an over cooked aged piece of fine meat. But you did it great. I must try it, but with a cheaper steak first.

You will love it, and find it hard to go back!  Good luck and enjoy

A cheaper cut will still give you a good meal; but a better grade will give you the wow factor results that you're after.

Monty77

What there was for leftovers just made one heck of a breakfast with eggs!  That was one tasty steak!  

Farbuck

@hapster  I agree about caveman style on a good piece of meat.  While there is a risk of over/undercooking, the results are spectacular.   The crunchiness is something no meat lover should miss.  Go caveman - No risk, no reward