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Has Achieved Nirvana![]() |
This is a "Tomahawk Steak". I've seen pictures of them on the internet but have never seen one in person. They seem to be very popular in Texas. The local grocery store ran them at half price ($9.99/lb) for the holiday. Not an inexpensive steak even at that but something I have always wanted to try. This particular one is not quite 3 pounds. I'm going to reverse sear it with salt and pepper, with the final sear outdoors on cast iron. ![]() ![]()
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Has Achieved Nirvana![]() |
How was it?
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Has Achieved Nirvana![]() |
Sharon is not going to be home until late tonight so now I’ll make it tomorrow. Maybe for lunch.
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Never Offline |
Looks great. No different than any other ribeye though, other than the novelty of the big bone, so be careful you don't pay extra for the novelty. | |||
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Minor Deity![]() |
Nice. I have not tried one either. Largely because I don’t need a 3 lb steak. We decided on going out tonight. Awesome hickory roasted prime rib at The Golden Lamb.
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Has Achieved Nirvana![]() |
Need has nothing to do with it. Besides, at 3# it’s more of a roast. ![]()
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Minor Deity![]() |
Very true.
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Has Achieved Nirvana![]() |
Excellent! And large/rich enough that we're going to get some three meals out of it. We liked it so much we went back to the store and bought a couple ore of the for the big BBQ blowout on July 4. Grandkid coming! Here it is on the grill pan with the requisite amount of butter. I did it on the grill because it keeps the kitchen cleaner: ![]() I used the finished temp recommended by the Food Lab for medium-rare but I think it came out just a little under. I'll go 135 -138 degrees next time: ![]() ![]() ![]()
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