![]() ![]() The most important thing to perfecting this method is having a quick-read internal thermometer. Return the steak to the smoking hot grill or skillet and quickly sear on each side for a perfectly charred finish. Next, crank up the heat on your grill to High or preheat a 12-inch cast iron skillet. Using a meat thermometer to test for internal temperature, remove the steak from the smoker about 10 degrees from desired doneness. To reverse sear, cook the steak at a lower temperature on the smoker while the meat slowly comes up in temperature. This method ensures that the inside of the steak is perfectly cooked to your desired doneness from top to bottom as opposed to having dry edges on the outside and a raw hunk of meat in the middle (or worst case scenario, dry and charred all the way through). While there are a variety of methods for cooking tomahawk steak, I prefer to reverse sear my steak on the smoker. How did you season your steak? Let us know your favorite in the comments below! Reverse Sear Tomahawk Steak This steak rub was eaten on some wicked delicious reverse-seared ribeyes during the infamous Steak and Cake celebration when I broke my first Guinness World Record! If you don’t have any of my Beef Rub on hand, you can also make your own Homemade Steak Rub. ![]() You can buy it straight from the Hey Grill Hey Store, and it’ll make this steak taste amazing. This seasoning has a salt and pepper base that is perfect on beef. If you’re feeling adventurous, give my Beef Rub a try. To keep things simple, season your steak with a mix of kosher salt, cracked black pepper, and garlic powder. Tomahawk steaks are notoriously thick, and you’ll need enough seasoning to account for that big cut of beef. No matter what you use to season, remember to be liberal. There are a few options for seasoning this steak. For ribeye steaks, I always try and pick a steak with a large spinalis muscle on the top part of the steak and a well-marbled eye in the center. Yummy, delicious, melt-in-your-mouth flavor. You may be trained to think that fat is bad, but you gotta change your state of mind, my friend. Marbling is the amount of fat laced throughout your meat. If your butcher is cutting them for you, you should have an amazingly fresh product Pull your steak out of the case or away from the others and look at them in the regular light. The lights in the meat case are designed to make meat look better. Color. Look for steaks that are bright red with no dark or brownish spots.Once you have a place where you can get a tomahawk steak, here’s what else you need to look for: He will cut one for me from the center of the rack (with the biggest spinalis muscle on top for the best flavor) and as thick as I like. The grocery store has them pre-cut in the butcher’s case, and Costco has them sliced, packaged, and ready to go, but my favorite place by far is to get them from my butcher. I am lucky to have a grocery store, a butcher, and a Costco nearby that all carry tomahawk steaks. To get your hands on one of these behemoth beauties, you may need to do a little searching. Not only does it taste amazing, but it looks incredible too. This tomahawk steak is an awesome cut of meat that every BBQer should cook up at least once. Then I have a highly nutritious broth I can consume later or use to make soup. ![]() Some people scoff at paying for the bone in this ribeye steak, but to justify the additional cost, I like to split the smoked bone and use it to make delicious bone broth. ![]() Oftentimes, butchers will cut the steaks generously thick with the bone still attached. In fact, the rib bone is left almost fully intact and still attached to the meat! Ribeyes are one of my favorite steaks to grill, and while the long bone doesn’t add anything in terms of flavor, it looks amazingly awesome and makes for a stunning presentation. Using a reverse sear method, it’s slow smoked and then seared for a perfectly pink and tender steak.Ī tomahawk steak is a piece of tender rib meat (also known as a bone in ribeye steak) that hasn’t been fully removed from the bone. Tomahawk Steak is one of the most delicious pieces of beef you’ll ever have the privilege of eating. Jump to Recipe Jump to Video Print Recipe ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |