Costco Tomahawks & Grilled Artichokes

bgebrent

Picked the prime steaks up a couple months ago when they were on sale.  3.5” thick. Reverse seared using some chunks of Black Water white oak compliments of @northGAcock.  N made Green Godess dressing and prepared the artichokes for grilling. She also made the   Sweet onion with morels and  Grilled Caesar.  We feasted.  Cheers.

NorthPilot06

Wow. You win. Amazing eats right there! 

caliking

WTF. Did Nichole get any steak??

Great cook, brother

WeberWho

Wow! That looks amazing 

johnnyp

Crushed it, per usual.

ive got a couple of those in my freezer as well.  You may have inspired me 

northGAcock

JRWhitee

I think Robin likes it! Nice meal right there.

northGAcock

JRWhitee said:

I think Robin likes it! Nice meal right there.

Jim....how the heck are you?

mEGG_My_Day

Brilliant - that looks delicious!!!

bgebrent

caliking said:

WTF. Did Nichole get any steak??

Great cook, brother

Yes she did!

Killit_and_Grillit

Those grilled chokes tho 

JohnnyTarheel

Looks awesome B!!

smokingal

Mighty fine meal right there.

JRWhitee

northGAcock said:

JRWhitee said:

I think Robin likes it! Nice meal right there.

Jim....how the heck are you?

Good day of football

Judy Mayberry

PLEASE, tell me how you cook a 3.5" tomahawk. Did you roast it to temp before searing? What temp? I had one at a primo steakhouse and thought I died and went to heaven.

bgebrent

Judy Mayberry said:

PLEASE, tell me how you cook a 3.5" tomahawk. Did you roast it to temp before searing? What temp? I had one at a primo steakhouse and thought I died and went to heaven.

Reverse seared it.  You could also forward sear or SV then sear.  I roasted them indirect at 250 dome until IT of 118 .  Pulled the steaks off, removed the drip pan and plate setter and opened up the vents (removed SW cap and opened bottom vent).  When the egg was around 500 degrees, I seared the steaks by turning every 90 seconds or so until getting the desired crust.  IT ended up 130.  Rested then sliced.  You so got this.  Good luck!

Dobie

Looks like perfection, awesome job and meal. 

KennyCJR

Did the same, but didn’t get a money shot. I suck at plating and presentation. 

300f to 135f IT, then seared at 600f or so.  We like our steaks cooked to medium.

bgebrent

@KennyCJR, looks like money to me brother.

lousubcap

Another true banquet-great cook and results.  Congrats to the team.

Jupiter Jim

Well once again I'm at a loss for words! well done for sure.

scdaf

Jupiter Jim said:

Well once again I'm at a loss for words! well done for sure.


Please avoid the phrase "well done" in ANY thread containing steak.

gonepostal

Strong work right there. By both of you!

thetrim

Dude!!!! Nice work, @bgebrent