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Beef Chuck Tomahawk Steak - 2.25lbs

Today I plan on cooking a tomahawk steak on my BGE, first time!  I know there are seasoned experts so asking for advice.  At what temperature do I cook it and for how long?  I already have my beer set for the correct temperature 🍺

Comments

  • fishlessman
    fishlessman Posts: 32,574
    cook it like a ribeye, its just the chuck side of the ribeye with a little more beef flavor. have some foil handy to wrap the bone if it darkens up to much
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • GrateEggspectations
    GrateEggspectations Posts: 9,080
    edited December 2020
    Don’t cook by time. Cook by internal temp. The holy grail of any steak is a nice seared exterior and a doneness to your liking on the inside. I would suggest you season the steak generously, give the outside a direct, hard sear - whether in a pan or over open flames (or even caveman) - and then cook indirect to internal temp to suit your preferred doneness. In simple terms, crank your Egg to 600-800, give both sides a good dose of colour (usually 60-90 secs a side), then put your plate setter in, cook indirect at 300-400 until an internal probing reads to your liking. Below is a chart to help with that last bit. 

    Enjoy the cook!




  • paqman
    paqman Posts: 4,652
    For a “steak” (roast 😂🤣) that size, I think that I would reverse sear.   Basically let it rest at room temperature 1-2 hours with salt sprinkled all over.  Start the egg and let it stabilize at 200-250F.  Cook until it is 10 degrees under your target temperature and remove from the egg.  Open up the traps and bring up the temperature to 550-600F.  Give a nice sear but not too long.  Let it relax loosely covered with foil for a good 10 minutes.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Thanks guys.  One more question, I’m assuming direct heat for this, right?
  • saluki2007
    saluki2007 Posts: 6,354
    If you are going the reverse sear approach (my suggestion) you are going low and slow (indirect) until 115ish and then cranking the egg up to 550ish direct until desired IT temp. 
    Large and Small BGE
    Central, IL

  • This is 2” thick, yikes.  I never tried reverse sear, so will do today.  So 250 with IT 115, then crank it up for the sear.
  • The only downfall of the reverse sear is that it’s easy to let that final sear take you above your intended temp. Obviously, the thicker the meat, the lesser that risk. 
  • shtgunal3
    shtgunal3 Posts: 5,581
    That’s a mighty fine hunk of beef right there!

    ___________________________________

     

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

  • At a certain point a steak is a roast.

    i might sear/sear then toss in the plate setter to finish roasting to the final temp 
  • The finished tomahawk.  I used a little of most comments.  Took out tomahawk, olive oil both side, Maldon salt, let sit at room temp for 2 hours.  Cooked on BGE @250 indirect heat, IT 135.  Rested meat, raised temp to 600 on direct heat, then cooked each side for 2 minutes. We like at medium to medium well.  Best meat we ever had, now tomahawk steak devotees.


  • blind99
    blind99 Posts: 4,971
    Very nice! I asked my butcher for either two boneless ribeyes or one tomahawk. Wonder what he’ll have for me tomorrow....
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Looks good. Don’t forget the money shot (aka cross-cut), to show doneness. 
  • paqman
    paqman Posts: 4,652
    Looks good from here, no need for olive oil IMHO

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Looks good. Don’t forget the money shot (aka cross-cut), to show doneness. 
    Still a newbie despite having the BGE for nearly 2 years, will remember that next time.  What a steak!
  • paqman said:
    Looks good from here, no need for olive oil IMHO
    I realize that now as there was marbling in the meat.  Can’t get over how tender it is.  Goes perfectly with sipping Rye and a good Hefe Weizen Bier.