Tomahawk

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Spot & Bubby

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Runnels County, Texas
Bossman gifted me with a tomahawk steak recently. I'd never had one before and certainly never grilled one myself.

Was I intimidated by the challenge of cooking it? Bet your behind I was.

Considering that I have permanently banned my dear husband from even looking at a steak before it hits his plate after five years of "better luck next time," I was absolutely feeling the pressure to get it right.

Sidebar: Hubbs is a beast when it comes to brisket. He's the GOAT, hands down. He just isn't wired for steak and will walk away from the grill every single time "to get a beer" or "check the score." (No, honey, you can't do that.) I tease him about it endlessly, even though I know he's waiting for the tables to turn.

So... I put him in charge of heating the bread and sent him to the man cave until the steak was resting. Then I fought with his grill the whole time the steak was on. I was butter basting every 7-10 minutes, and everytime I closed the lid, the rack holding the coals fell to the bottom or the handle to it wouldn't get out of the way of the lid, or both. I just knew the steak was a lost cause by the time I took it off the fire, even though it had the right "give" to it for medium rare when pressed with tongs.

To my relief, the steak was almost right by the time it rested. Next time I'll not let it rest quite as long, I think, and it will be perfect. I think I'm also going to make sure my dear husband has a new grill by the next time I cook steaks .

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Served with loaded, crispy oven baked potatoes, Hawaiian sweet roll, and zucchini blackened on the grill. For dessert: Blue Bell Homemade Vanilla ice cream with warm Butterscotch sauce.
 
I've been doing sous vide method with the thicker cuts lately. Almost impossible to overcook, and has the same pink/red consistency throughout. It doesn't look very appetizing until you sear it, but it's fun to see the expression on peoples face when I whip out the leaf burner.

Only down side is it's about 2 hours from wanting to having, but this way, I can still grab a beer or three while "I'm" cooking.

I do not have a purpose built sous vide cooker. I found that one of my wife's crock pots has a setting that maintains the perfect temperature. All I have to do is monitor the duration.
 
Isn't a Tomahawk steak just a ribeye with a log rib bone still attached?
A tomahawk steak is a ribeye with a rib bone still attached, but it's not just a ribeye. Not only are the average cuts about 2"(this particular steak was taller than the dinner rolls and almost as tall as the potato), a tomahawk is an experience I didn't know I was missing until I had my own. As someone who is constantly castigated by my doctor for even miniscule amounts of red meat, this steak was 36 ounces of "totally worth it."
Yes and sold by the lb so people are paying for food they can't eat.
You make a good point, but bone-in is a common featur in a variety of commonly consumed meats... ribs (pork and beef), lamb, chicken, T-bones, ham, roasts, for example. A tomahawk is an exorbitantly priced cut of beef, because of the visual appeal rather than the weight of the bone. This steak was likely priced in the neighborhood of $40-50 per pound at 36 ounces.

Bossman was gifted this steak by vendor (who likely wrote it off as a business expense) before he gifted it to me. The bone of this steak was cut down to about 4" during Frenching. The aesthetic might not have been as Instagram worthy as 6-7", but as with most things in life, an extra 2-3 inches is probably either overkill or wouldn't make a difference. For a steak half as good as this one, I would happily pay TRIPLE my cost for the same cut.
I've been doing sous vide method with the thicker cuts lately. [...] Only down side is it's about 2 hours from wanting to having, but this way, I can still grab a beer or three while "I'm" cooking.
I tend to "lean" toward pork or lamb loin, chicken, fish, or even filet mignon for sous vide. (See what I did there?😉) I know people RAVE about sous vide ribeye, but I just can't do it. The furthest I'll stray from a grill for a ribeye is an occasional broiled steak in a gas oven.

I wish I could have prepared the tomahawk in as little as two hours! Not counting the time it rests on the counter before and after grilling, I'm accustomed to steaks ready to eat in ten minutes or less (2-2-3-3 Method @ 450°). I dry-brined the tomahawk with Diamond Kosher salt and fresh black pepper for more than six hours before setting it out to relax for an hour and then reverse searing it for over an hour (while basting it in its own juices and pink-salted butter every seven to ten minutes)... Almost nine hours from "want" to "have."

There's nothing in the world that compares to a ribeye off of the grill. There just isn't.
 
Nope, it IS still, just a ribeye. No matter how much lipstick is applied to a swine, it's still just a rooter. Those are sold and presented just to wow certain demographics and siphon funds from other demographics.
I agree about the Wow factor, but "siphon funds"? Isn't that a bit hyperbolic? From which demographic?

What if they only cost $13.99/lb?
 
A tomahawk steak is a ribeye with a rib bone still attached, but it's not just a ribeye. Not only are the average cuts about 2"(this particular steak was taller than the dinner rolls and almost as tall as the potato), a tomahawk is an experience I didn't know I was missing until I had my own. As someone who is constantly castigated by my doctor for even miniscule amounts of red meat, this steak was 36 ounces of "totally worth it."

You make a good point, but bone-in is a common featur in a variety of commonly consumed meats... ribs (pork and beef), lamb, chicken, T-bones, ham, roasts, for example. A tomahawk is an exorbitantly priced cut of beef, because of the visual appeal rather than the weight of the bone. This steak was likely priced in the neighborhood of $40-50 per pound at 36 ounces.

Bossman was gifted this steak by vendor (who likely wrote it off as a business expense) before he gifted it to me. The bone of this steak was cut down to about 4" during Frenching. The aesthetic might not have been as Instagram worthy as 6-7", but as with most things in life, an extra 2-3 inches is probably either overkill or wouldn't make a difference. For a steak half as good as this one, I would happily pay TRIPLE my cost for the same cut.

I tend to "lean" toward pork or lamb loin, chicken, fish, or even filet mignon for sous vide. (See what I did there?😉) I know people RAVE about sous vide ribeye, but I just can't do it. The furthest I'll stray from a grill for a ribeye is an occasional broiled steak in a gas oven.

I wish I could have prepared the tomahawk in as little as two hours! Not counting the time it rests on the counter before and after grilling, I'm accustomed to steaks ready to eat in ten minutes or less (2-2-3-3 Method @ 450°). I dry-brined the tomahawk with Diamond Kosher salt and fresh black pepper for more than six hours before setting it out to relax for an hour and then reverse searing it for over an hour (while basting it in its own juices and pink-salted butter every seven to ten minutes)... Almost nine hours from "want" to "have."

There's nothing in the world that compares to a ribeye off of the grill. There just isn't.
I appreciate and admire your inventive enthusiasm and comely vocabulary, but this awkwardness reminds me of the hot crazy matrix.
 
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I appreciate and admire your inventive enthusiasm and comely vocabulary, but this awkwardness reminds me of the hot crazy matrix.

Pretty sure that guy in the video is an engineer. I worked with people throughout my career like that. Has the dress code of an engineer, that watch, metal pen in pocket, tie, "fashion glasses", I think I can see the outline of a plastic pocket protector in the shirt to prevent ink stains. And a wizard with charts and numbers and presentations. Either an engineer or very good imposter.

Conclusion: he don't know anything about women and probably landed in the "no go" zone.
 
Pretty sure that guy in the video is an engineer. I worked with people throughout my career like that. Has the dress code of an engineer, that watch, metal pen in pocket, tie, "fashion glasses", I think I can see the outline of a plastic pocket protector in the shirt to prevent ink stains. And a wizard with charts and numbers and presentations. Either an engineer or very good imposter.

Conclusion: he don't know anything about women and probably landed in the "no go" zone.
You've mentioned your engineering degree here, but I'm guessing that you know about women, and did not land in a no-go zone.
If I'm wrong, hand it to me.
 
It doesn't matter if it's $5/lb, You're still paying for a big piece of bone sticking out one end of it,.... that you can not eat.
At least we agree that there's a bone in it. That's something. I don't know if I agree with you about the fleecing of any particular demographic, though, because you haven't defined it for me. Could you do that for me, please?
 
At least we agree that there's a bone in it. That's something. I don't know if I agree with you about the fleecing of any particular demographic, though, because you haven't defined it for me. Could you do that for me, please?
I didn't say they were fleeced. 'Fools and their $$ are soon parted' comes to mind.
To fleece someone, they would have to be conned into buying something that is less than what they thought it was or were told it was.

In this case, otherwise intelligent human beings are buying something they SHOULD know (and probably do know) is partly or mostly a scam but their ego and "look at me everyone' persona over rides that when they get that bare inedible rib bone in their hand.
 

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