Costco Tomahawks & Grilled Artichokes

bgebrent · September 2018

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 · September 2018

Wow. You win. Amazing eats right there!

caliking · September 2018

WTF. Did Nichole get any steak??

Great cook, brother

WeberWho · September 2018

Wow! That looks amazing

johnnyp · September 2018

Crushed it, per usual.

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

northGAcock · September 2018

JRWhitee · September 2018

I think Robin likes it! Nice meal right there.

northGAcock · September 2018

JRWhitee said:

I think Robin likes it! Nice meal right there.

Jim....how the heck are you?

mEGG_My_Day · September 2018

Brilliant - that looks delicious!!!

bgebrent · September 2018

caliking said:

WTF. Did Nichole get any steak??

Great cook, brother

Yes she did!

Killit_and_Grillit · September 2018

Those grilled chokes tho

JohnnyTarheel · September 2018

Looks awesome B!!

smokingal · September 2018

Mighty fine meal right there.

JRWhitee · September 2018

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 · September 2018

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 · September 2018

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 · September 2018

Looks like perfection, awesome job and meal.

KennyCJR · September 2018

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.