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Started By
Message
how best to cook a 2.3lb tomahawk ribeye?
Posted on 6/22/15 at 4:26 pm
Posted on 6/22/15 at 4:26 pm
Oh, gods of the F&DB, I prostrate myself before thee! 
I picked up one of these on sale and am trying to figure out how best to cook it. It's thicker than I'm used to dealing with with steaks and I've never cooked a tomahawk before, period. I don't own a sous-vide and it's way too hot outside to grill. What are the best methods (and timings) for cooking it on the Stove top and/or in the oven?
I picked up one of these on sale and am trying to figure out how best to cook it. It's thicker than I'm used to dealing with with steaks and I've never cooked a tomahawk before, period. I don't own a sous-vide and it's way too hot outside to grill. What are the best methods (and timings) for cooking it on the Stove top and/or in the oven?
5
Posted on 6/22/15 at 4:29 pm to brodeo
Pics. Now.
Reverse sear that mutha.
Reverse sear that mutha.
Posted on 6/22/15 at 4:31 pm to brodeo
quote:
it's way too hot outside to grill
Blasphemy. I smoked a couple racks of ribs yesterday in the upper 90s heat and humidity here in Alabama.
But that being said, we cooked some Filet's in an iron skillet before that turned out great. I put it in the oven at like 500 degrees to get it really hot. Then turned it down to around 350. Got a good sear on the outside, flipped and repeat. Then put it in the oven. I forget the times, but I'm sure you can google a recipe. It wasn't that long. The one we used involved some compound butter, and also some butter while cooking. Melting it in the skillet when searing the meat, and then spooning it over the top a few times while cooking in the oven. I'd imagine a thicker cut like the Tomahawk would do well cooking it this way.
Posted on 6/22/15 at 4:34 pm to BRgetthenet
quote:
Reverse sear that mutha.
Posted on 6/22/15 at 4:37 pm to BRgetthenet
times? It's approximately 5 or 6 inches in diameter and about 2.5 or 3 inches thick.
Also, any ideas on what to do with the bone? Is it good for making broth or soup?
Also, any ideas on what to do with the bone? Is it good for making broth or soup?
Posted on 6/22/15 at 4:44 pm to brodeo
Let it go for 40-60 min at 195°
Take it out, hit it with salt
Sear it on high heat, 2 min a side
Let it rest a few minutes.
I keep some meat on the bone, wake up in the middle of the night, and gnaw on it.
Take it out, hit it with salt
Sear it on high heat, 2 min a side
Let it rest a few minutes.
I keep some meat on the bone, wake up in the middle of the night, and gnaw on it.
Posted on 6/22/15 at 4:44 pm to brodeo
quote:
Also, any ideas on what to do with the bone?
Give it to your dog.
Posted on 6/22/15 at 5:26 pm to brodeo
Do you have a good probe meat thermometer?
If so, reverse sear is always the answer.
And take lots of pics, that thing will be gorgeous before and after a reverse sear.
If so, reverse sear is always the answer.
And take lots of pics, that thing will be gorgeous before and after a reverse sear.
Posted on 6/22/15 at 5:56 pm to BRgetthenet
quote:
I keep some meat on the bone, wake up in the middle of the night, and gnaw on it.
Posted on 6/23/15 at 8:06 am to BRgetthenet
quote:Is this a recent phenomenon? Has it turned into a running joke?
Reverse sear
Posted on 6/23/15 at 8:25 am to bayoubengals88
No.
Yes, but it's effective.
Yes, but it's effective.
Posted on 6/23/15 at 9:08 am to brodeo
Can we get an update on this?
Posted on 6/23/15 at 11:10 am to KosmoCramer
I'm cooking it tomorrow night. Is the reverse sear a joke or not? I've never done it before, so I don't know.
Posted on 6/23/15 at 11:10 am to bayoubengals88
quote:
quote: Reverse sear
Is this a recent phenomenon? Has it turned into a running joke?
A little of both, but in the OP's case, it's really the only method to grill that big of a cut of meat without burning the outer layer and leaving the inner layer raw
Posted on 6/23/15 at 11:16 am to brodeo
microwave = joke
reverse sear = no joke
reverse sear = no joke
Posted on 6/23/15 at 11:19 am to brodeo
If you like your steak medium rare, it's the perfect method for cooking a thick Ribeye like you have.
Seriously.
Seriously.
Posted on 6/23/15 at 11:27 am to brodeo
I cooked a thick ribeye last night at 225 for 45 minutes in the oven then seared it on the stove in a very hot cast iron about 90 seconds each side. I have found it is possible to actually get the cast iron too hot which will scorch the steak versus searing and also produces a tremendous amount of smoke. Sear it when the cast iron just starts to smoke a little. Add butter to the cast iron after you start to sear the steak if you'd like. Not before because the butter will actually start to burn.
ETA for a 2.5 pound steak you could probably go a solid hour at low temperature. Maybe longer that's a huge steak.
ETA for a 2.5 pound steak you could probably go a solid hour at low temperature. Maybe longer that's a huge steak.
This post was edited on 6/23/15 at 11:32 am
Posted on 6/23/15 at 11:36 am to little billy
It's best to go by internal temperature. Pull it out of the oven at 110 internal, let rest, then sear.
Guaranteed perfectly cooked steak. Every. Time.
Guaranteed perfectly cooked steak. Every. Time.
Posted on 6/23/15 at 12:10 pm to brodeo
quote:
Is the reverse sear a joke or not?
No, it is not a joke. But you can judge for yourself.
My first reverse sear steak
Posted on 6/23/15 at 12:10 pm to bayoubengals88
quote:
Has it turned into a running joke?
No joke. This is a thick bone in (about 2.5 inches) I did reverse sear on the primo.
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