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Started By
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CAD's scratch and dent tomahawk ribeye from last night
Posted on 7/23/26 at 3:08 pm
Posted on 7/23/26 at 3:08 pm
baws i apologize for not getting a photo of the finished product but it was fantastic. was not expecting to come across a woo-hoo tomahawk at kroger but i did and it was absolutely delicious. just me and little cad and i think he ate more than i did. it was one of the best steaks i've ever had.
tarragon and salt on top is the only seasoning i used.
i loved that i didnt need tongs; just grabbed the bone to flip it and finished in the oven.
tarragon and salt on top is the only seasoning i used.
i loved that i didnt need tongs; just grabbed the bone to flip it and finished in the oven.
5
Posted on 7/24/26 at 8:03 am to CAD703X
That looks delicious but man, that’s a lot of tarragon! Did it overpower the delicate taste of the ribeye?
I have cooked steaks every which way, but I haven’t come across seasoning one with tarragon. Where did you get that idea?
I have cooked steaks every which way, but I haven’t come across seasoning one with tarragon. Where did you get that idea?
Posted on 7/24/26 at 8:13 am to CAD703X
Why'd you put the tarragon on first? It had to have gotten charred beyond belief.
Posted on 7/24/26 at 8:14 am to CAD703X
Nice Smegma toaster.
Posted on 7/24/26 at 10:59 am to ruzil
quote:try it!
That looks delicious but man, that’s a lot of tarragon! Did it overpower the delicate taste of the ribeye?
I have cooked steaks every which way, but I haven’t come across seasoning one with tarragon. Where did you get that idea?
i forget where it came from...maybe here? what you do is put tarragon all over the meat and then score the surface in 2 directions that helps to embed the tarragon (kinda like when you use that tool in the fall in your yard to create plugs for grass seeds
) it doesnt overpower it at all; just gives it a fantastic flavor. my little guy is finicky but he loves it when i add tarragon to steaks.
its not something you do all the time, but every 3rd or 4th steak i do it this way.
its super yummy
This post was edited on 7/24/26 at 11:02 am
Posted on 7/24/26 at 11:01 am to KosmoCramer
quote:
Why'd you put the tarragon on first? It had to have gotten charred beyond belief.
thats how i always do it. it melds with the steak and there's no 'burned' flavor whatsoever. been doing this for at least 15 years. i swear i learned that trick on here but i honestly cant remember.
Posted on 7/25/26 at 11:44 am to CAD703X
Your grill grates are making me dizzy.
Posted on 7/25/26 at 11:45 am to CAD703X
Wait! You skipped your dry aging steps!
Posted on 7/25/26 at 1:06 pm to TigerMyth36
Posted on 7/25/26 at 5:19 pm to KosmoCramer
How about just why Tarragon?
Posted on 7/26/26 at 2:52 am to kayjay
quote:
How about just why Tarragon?
Can't speak for CAD, but tarragon goes great with steak. Bearnaise is great on steak and features tarragon heavily. I have never grilled it on directly but use it in compound butters for steak, and I prefer pan-basted steak (if there is a classic French technique for food prep it is usually my gold standard until dethroned) and use tarragon with garlic, thyme, and rosemary in the butter.
Posted on 7/26/26 at 8:51 am to Obtuse1
we planted two types of tarragon and have been using them in a dried herb blend. Tarragon + beef steak = good eats
also goes really well with beans and tuna fish
also goes really well with beans and tuna fish
Posted on 7/26/26 at 11:41 am to cgrand
quote:
also goes really well with beans and tuna fish
Try a little in a burger patty along with some crushed green peppercorns.
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