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Tomahawk steak - reverse sear


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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.








Edited by pittmab
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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.

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