Hi, Steaks: the Official PCF Steak Thread (3 Viewers)

[joeyshin]

Yes sir
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where are you getting these tomahawks? I only see it at wegmans and its like $80-100 here. USDA Prime though

 

[detroitdad]

where are you getting these tomahawks? I only see it at wegmans and its like $80-100 here. USDA Prime though

Sam's Club

 

[detroitdad]

I set the internal thermometer temp for 100°. Once it hits that I remove it from the grill and double wrap it in foil and let it rest for 12 minutes. Then I sear it for 60 seconds on every single side. As long as it's a 3.5 lb steak it always turns out perfectly medium rare

 

[ATLarchip]

I did my first reverse sear a few weeks ago on a thick, bone in rib-eye. Seared it on a cast iron skillet after 225 smoke to 115 internal temp. Game changer. Perfect medium/medium well throughout.

 

[Trihonda]

I usually play 1/2 at the casinos... but home games I prefer $.25/.50 NL.



ha ha, I keeed. But for real, this is an awesome thread. I know what I'm having for dinner tonight, lol

 

[Mr Winberg]

Aha, so this is were we're talking steaks! I love steaks! I was looking for some feedback on my first ever tomahawk and did what I'm supposed to: Used the search function! I ended up bumping a 7 year old thread...

Would you say this is a good result?

I aimed for 54°C but landed on 52.

Here's the process, let me know if you have any suggestions:

Since I made my first ever tomahawk steak yesterday...

... I thought I'd give this ole thread a 7.5 year bump

I usually reverse sear, but since I followed a recipe involving some basting I opted for the reverse-reverse sear:

First I dry-brined for 12 hours. I had it uncovered in the fridge to get a dry surface to help get a good crust.

Then I seared it on my grillgrates, which I had flipped in order to get a crust all over the steak and not just on the grill marks.
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5 minutes per side. I thought it seemed much when reading the recipe, but it worked well!

Then indirect grilling at about 110°C having a container below it with butter, fresh rosemary and garlic, from which I basted the tomahawk a few times until it reached 51°C.

Rested 15 minutes. It got up to 52°C, I thought it would climb to 54
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...then cut it up:
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Then applied pepper and served. No more salt needed due to the dry-brining.

Any obvious errors or things that can be improved?

 

[jr8719]

Aha, so this is were we're talking steaks! I love steaks! I was looking for some feedback on my first ever tomahawk and did what I'm supposed to: Used the search function! I ended up bumping a 7 year old thread...

Would you say this is a good result?
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I aimed for 54°C but landed on 52.

Here's the process, let me know if you have any suggestions:

I'd say that's... About as close to perfection as you're ever likely to get. *Chef's kiss!*

 

[Mr Winberg]

I plan on contributing to this thread next week with some more tomahawks. Until then, here's a ribeye from this winter I prepared in a carbon steel skillet.

Drybrined uncovered in the fridge for 24 hours to dry out the surface to help get a good crust. No fancy sous vide or reverse sear, just some good ole fashioned hard searing and lucky timing. Basted with butter with garlic and rosemary, then added black pepper while it rested.

 

[Mr Winberg]

Alrighty then, tomahawk pr0n was promised and now I shall deliver.

Yesterday I salted it...

...and let it sit uncovered in the fridge until this evening to dry out the surface:

Seared 5 minutes per side, pretty happy with the crust:

...then indirect grilling at about 110°C with occasional basting until 53°C, then let it rest:

It only got up to 54 whilst resting, I was hoping 55 or 56 since my wife likes it pink, not red.

I, however, like it red and this is one of the best tasting steaks I've made!

I f*cking love grilling tomahawks!!

 

[jr8719]

Alrighty then, tomahawk pr0n was promised and now I shall deliver.

Yesterday I salted it...

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...and let it sit uncovered in the fridge until this evening to dry out the surface:

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Seared 5 minutes per side, pretty happy with the crust:
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...then indirect grilling at about 110°C with occasional basting until 53°C, then let it rest:
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It only got up to 54 whilst resting, I was hoping 55 or 56 since my wife likes it pink, not red.

I, however, like it red and this is one of the best tasting steaks I've made!
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I f*cking love grilling tomahawks!!

 

[BirdCage]

Window shopping picture, but next time they come home with me! You guys convinced me to try an alternative to basic rib eyes.

 

[Mr Winberg]

It's that time again

 

[Mr Winberg]

It's that time again

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It was so good I forgot to take pictures until half was gone.

 

[detroitdad]

I've been hungry for one of these for a while now.

 

[RocAFella1]

Some may say this is too rare. Could’ve gone another degree or two on the reverse sear but it was pretty damn good.

 

[detroitdad]

Some may say this is too rare. Could’ve gone another degree or two on the reverse sear but it was pretty damn good.
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We must be brethren. Looks fucking perfect to me

 

[detroitdad]

 

[raynmanas]

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intrigued by the sauce - is that dill, or...? tzaziki?

 

[detroitdad]

tzaziki

This... Colleen made falafel balls and tzatziki sauce. It paired great with the salad and steak

 

[shorticus]

We must be brethren. Looks fucking perfect to me



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@detroitdad you put that big ass steak on the grill to eat those small ass portions of meat?

By the way, that looks great!

 

[raynmanas]

This... Colleen made falafel balls and tzatziki sauce. It paired great with the salad and steak

steak with tzaziki is something i've never tried, but 100% certain i would love. didn't even notice the falafel balls, some serious effort into this dinner! does this mean i am looking at homemade tabouli too? good grief.

 

[detroitdad]

@detroitdad you put that big ass steak on the grill to eat those small ass portions of meat?

By the way, that looks great!

Lol

It was too pretty good slices. Plus I need steak for breakfast in the morning

 

[shorticus]

Lol

It was too pretty good slices. Plus I need steak for breakfast in the morning

Okay that’s fair

 

[Vacuum]

Tomahawks are fun and always worth it.

 

[detroitdad]

Tomahawks are fun and always worth it.

It's my favorite cut. Then I get to save the bone and make homemade beef broth out of it

 

[23moose]

any good tips on preventing smoke inside when searing? beyond using a low smoke point oil, i haven't had much success in doing so

 

[raynmanas]

any good tips on preventing smoke inside when searing? beyond using a low smoke point oil, i haven't had much success in doing so

i've given up. it's either sear outside, or disconnect the smoke detectors and open every window in the house for a few hours. (i always choose sear outside)

 

[23moose]

i've given up. it's either sear outside, or disconnect the smoke detectors and open every window in the house for a few hours. (i always choose sear outside)

yep, pretty much where i'm at too

 

[BirdCage]

Hand-trimmed, charcoal-grilled Angus Choice NY Strip…

 

[detroitdad]