Jump to content

Tomahawk steak - reverse sear


pittmab
 Share

Recommended Posts

Cooked this beast Saturday night. Served with roasted baby potatoes, tomatoes, rocket and chimi churri. 

Smoked over oak at 120C until it reached 52C internal. Rested and then seared over the flames on the lower rack.

Finished at 54C internal and came out perfect for us. Was thinking about a dirty sear but had second thoughts, maybe next time.

 

PXL_20220806_184922548.jpg

PXL_20220806_182739489.jpg

PXL_20220806_184352454.jpg

PXL_20220806_185724152.jpg

PXL_20220806_170727762.jpg

PXL_20220806_190013830.jpg

Edited by pittmab
Pics
  • Like 3
Link to comment
Share on other sites

1 hour ago, Justin said:

Nicely done, well done.

What equipment did you prepare the tomahawk on?  Did you use any rub? 

How long did it take? 

I like you kept the cooking temp low.

Thanks Justin

It was cooked on my Char Broil Kamander. Dry brined with Diamond kosher salt for around five hours, left in the fridge uncovered and then seasoned with fresh black pepper shortly before it went on the grill. I think it took around 1 hour 20 minutes in total.

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...