Beef Chuck Tomahawk Steak - 2.25lbs

Bergsteiger

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 🍺

fishlessman

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

GrateEggspectations

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

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.

Bergsteiger

Thanks guys.  One more question, I’m assuming direct heat for this, right?

saluki2007

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. 

Bergsteiger

Bergsteiger

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.

GrateEggspectations

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

That’s a mighty fine hunk of beef right there!

PigBeanUs

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 

Bergsteiger

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.

Bergsteiger

Better shot. 

blind99

Very nice! I asked my butcher for either two boneless ribeyes or one tomahawk. Wonder what he’ll have for me tomorrow....

GrateEggspectations

Looks good. Don’t forget the money shot (aka cross-cut), to show doneness. 

paqman

Looks good from here, no need for olive oil IMHO

Bergsteiger

GrateEggspectations said:

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!

Bergsteiger

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.