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Tomahawk ribeye reverse sear

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Hans61
Hans61 Posts: 3,901
in Beef

Seasoned with salt n pepper, beau mondes and garlic powder

About 290 dome temp had a couple chunks of cherry putting off a very pleasant aroma 

Pulled it about 120-125 

seared 2 min per side at 600

Came out more medium then I wanted must’ve climbed more under the foil then I anticipated. Was still delicious.

anyways it’s a fun cook and my dog loved the bone, even though it wasn’t bigger than her :-)

“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
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    Always a fun cook.  I’m sure it was delicious.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 32,349
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    I would inhale it. 
    Foil will enable a  temperature rise right off the cooking surface FWIW.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • UNCHeels08
    UNCHeels08 Posts: 116
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    Man that looks incredible! I’ve wanted to try a tomahawk for a while but don’t want to screw it up. 

    One probably dumb question, to do a tomahawk on a large egg you would need to cut most of the bone off right? In order to close the dome for indirect and for getting it flat for the sear. Yours is an XL right and it looks like it just barely fits in tact. 
    Raleigh, NC

    LBGE
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  • nolaegghead
    nolaegghead Posts: 42,102
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    keep foil away from steaks.  looks good though
    ______________________________________________
    I love lamp..
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  • Hans61
    Hans61 Posts: 3,901
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    UNCHeels08 said:
    Man that looks incredible! I’ve wanted to try a tomahawk for a while but don’t want to screw it up. 

    One probably dumb question, to do a tomahawk on a large egg you would need to cut most of the bone off right? In order to close the dome for indirect and for getting it flat for the sear. Yours is an XL right and it looks like it just barely fits in tact. 
    Mine was just under 4lbs so either a big steak or a small roast either way reverse sear and you’ll be fine. I’m sure I’ve seen guys do these on the large you should go for it!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
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    I’ve learned my lesson with the foil I don’t normally cover with foil like that but it was raining I should’ve just run it inside while getting to sear temp 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • johnnyp
    johnnyp Posts: 3,932
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    That'll do. well done
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • cccoltsicehockey
    cccoltsicehockey Posts: 48
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    That looks like an awesome steak.  Great job. 
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  • TexasRebel
    TexasRebel Posts: 100
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    My dog agrees as well
    Just an Ole Miss Rebel fan living in Texas.
    Hotty Toddy!
    Mansfield, TX

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