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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.
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.
Posted on 7/28/26 at 4:17 pm to CAD703X
So, I’ve got a 1 3/8” thick wagyu ribeye sitting out right now. Never had tarragon on a steak before. Should I take the chance with it? Should I put some olive oil on before tarragon?
Posted on 7/28/26 at 6:12 pm to Obtuse1
quote:
but tarragon goes great with steak
I don't think most folks are hung up on the particular herb, tarragon.
It's moreso that herbs are likely to flame up, char and generally get funky on a grilled piece of meat.
Posted on 7/28/26 at 6:39 pm to CAD703X
It’s not shocking you did this. No SPG?
Posted on 7/29/26 at 9:42 am to CAD703X
Why no pepper? Does pepper mash with the tarragon? I'll have to try tarragon and beef. I'm not hating
Would a finer chop not be preferred?
Would a finer chop not be preferred?
Posted on 7/29/26 at 10:05 am to baldona
quote:i love pepper but not when i do the tarragon.
Why no pepper? Does pepper mash with the tarragon? I'll have to try tarragon and beef. I'm not hating
Would a finer chop not be preferred?
i dont want to mess anyone up; i'm far from a 'foodie' on here but i can say its really good and to give it a try.
i also do this with sous vide; i'll use a little olive oil, salt, tarragon and score the steaks to help the tarragon embed and then vac seal them up to around 130 degrees. having it live in the vac bag with the oil rehydrates the tarragon to some degree but it tastes just fine to me doing it the way i did above as well. keep it simple.
absolutely delicious. but i dont do this all time either. sometimes a good salt & butter steak hits the mark.
This post was edited on 7/29/26 at 10:07 am
Posted on 7/30/26 at 9:52 pm to Obtuse1
Ok. Go for it. How much dried tarragon is left on a steak when grilling.
Posted on 7/30/26 at 10:32 pm to wesfau
quote:
I don't think most folks are hung up on the particular herb, tarragon.
That may be true, but the person I was responding to specifically called out tarragon.
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