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Tomahawk ribeye
newegger169
Posts: 146
got 4 3-3.5" thick tomahawk steaks...... Thinking about a reverse seer?...... Thoughts??? Ideas??? I can only fit 2 at a time on a large bge.
Comments
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Reverse sear is the way to go.
If you don't have access to a upper grate maybe you can stand the four steaks up like cooking ribs in a rib rack. -
Tempature and time on a reverse? Steps? I have never done it jus hear a lot about it
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I did a reverse sear on my first tomahawk steaks and the turned out great. I pulled them when they were 15 degrees below target temp so I could pull the plate setter and rampmupmthe temp to 500. The initial indirect was done between 275 and 300. Luckily it only took me 15 minutes to ramp up the temp for the sear.Medium BGE , iGrill2
Virginia Beach, VA -
My recommendation is 225 degrees, pull @ 118 (or so) then do a nice reverse sear.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I like to let them rest between reverse and sear. That way you don't overshoot IT.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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About how long to get to 118ish?
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@newegger169 .. Check out this video,
https://youtu.be/fiX-fHUrUD0 I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
At a certain point, a steak is really a roast
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Are all steaks really roasts, or are all roasts really steaks? A ven diagram would really help us in this discussion.Darby_Crenshaw said:At a certain point, a steak is really a roast
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Absolutely amazing steaks!!! Thanks for all the help
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Beautiful looking steaks!! Nicely done.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Nice!____________________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
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