- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
First tomahawk steak cook
Posted on 3/28/22 at 11:46 am
Posted on 3/28/22 at 11:46 am
I’ve been eyeing it for a few months now and finally dove in and did one. Rubbed with Kinder’s master salt and fresh ground black pepper, cooked to 125 internal. Probably the most tender steak I’ve had in a long time. Paired with roasted potatoes, grilled corn, and Anaheim peppers stuffed with Italian cheese and topped with a 4 blend Mexican cheese. Food coma occurred shortly after
4
Posted on 3/28/22 at 11:55 am to bubblehead26
quote:
Anaheim peppers stuffed with Italian cheese and topped with a 4 blend Mexican cheese.
Rut roh, Palmetto incoming soon
Posted on 3/28/22 at 12:00 pm to bubblehead26
Nice job sir.
Posted on 3/28/22 at 12:01 pm to bubblehead26
looks pretty good but i much prefer much more red. my wife cooks steaks to that light pink color and when i cut into it i always get a little sad inside. 
because i'm soft and entitled.
because i'm soft and entitled.
Posted on 3/28/22 at 12:02 pm to RockyMtnTigerWDE
quote:
Rut roh, Palmetto incoming soon
he's got to be trolling. i guess if zach finds that thread it will go 200 pages.Posted on 3/28/22 at 12:07 pm to CAD703X
quote:
but i much prefer much more red
I believe the pieces that are visible in the picture are from the outside of the cut. Rookie me, I should've taken a picture of the center, but it was definitely a little deeper red in some parts. I made sure to pull right as the probe ticked 125
Posted on 3/28/22 at 1:21 pm to bubblehead26
Apropos of nothing, but am I the only one that finds tomahawk steaks to be a huge waste of money? Yes, they look cool, but you're paying a lot of extra money for a useless bone. I understand the bone in the steak can add flavor and if you want an appropriately sized bone-in ribeye, I get that. But with steak prices what they are now, what's the point of paying the extra money for 6-8" of extra bone and expense?
Posted on 3/28/22 at 2:15 pm to jfw3535
quote:
am I the only one that finds tomahawk steaks to be a huge waste of money?
No, you're not. Your entire post sums up my thoughts exactly. I'll never buy one. And I'll never begrudge anyone who does. You spend your money how you want.
Now if you want to buy me one, that's a different story.
eta: nice sear on that 'hawk OP
This post was edited on 3/28/22 at 2:17 pm
Posted on 3/28/22 at 2:20 pm to jfw3535
quote:
am I the only one that finds tomahawk steaks to be a huge waste of money
I would generally agree with large cuts being a waste, but with the tomahawk, it's staying on the grill longer and soaking up the flavor of smoke. With a thinner ribeye it's sear over high heat and get out, so maybe 8 minutes max. Plus I cut my normal size steaks in square pieces to eat. With the tomahawk it was about a 45 minute cook and sliced thin vertically so you get the smoky taste and extremely tender middle. Plus for a 3.7 pound tomahawk for $48, it was enough for 3 adult servings (avg to 16/person). I find it to be different than a normal ribeye because of the way you slice the meat and cooking style. Just my thoughts, not bashing your perspective
Posted on 3/28/22 at 2:32 pm to bubblehead26
Looks awesome, thanks for sharing.
Doesn’t matter to me how red the inside is, to each their own. Someone preferring rare or well done, makes no difference to me…I’m not the one eating it.
Yes, tomahawk steaks are nothing but bone-in ribeyes that look cool. Yes, you’re paying for a extra length of bone that does nothing to the taste. But they are fun and make for a great picture.
Doesn’t matter to me how red the inside is, to each their own. Someone preferring rare or well done, makes no difference to me…I’m not the one eating it.
Yes, tomahawk steaks are nothing but bone-in ribeyes that look cool. Yes, you’re paying for a extra length of bone that does nothing to the taste. But they are fun and make for a great picture.
Posted on 3/28/22 at 2:33 pm to bubblehead26
quote:
I would generally agree with large cuts being a waste, but with the tomahawk, it's staying on the grill longer and soaking up the flavor of smoke. With a thinner ribeye it's sear over high heat and get out, so maybe 8 minutes max. Plus I cut my normal size steaks in square pieces to eat. With the tomahawk it was about a 45 minute cook and sliced thin vertically so you get the smoky taste and extremely tender middle. Plus for a 3.7 pound tomahawk for $48, it was enough for 3 adult servings (avg to 16/person). I find it to be different than a normal ribeye because of the way you slice the meat and cooking style. Just my thoughts, not bashing your perspective
Btw, I wasn't trying to bash your steak at all. That's a good looking steak you cooked, and as the other commenter mentioned, you spend you money as you please. I was just giving my world view on tomahawk steaks in general. Sorry I ran off the rails.
Posted on 3/28/22 at 7:23 pm to jfw3535
With a tomahawk alot of your money is spent on a bone.
Posted on 3/28/22 at 9:25 pm to jfw3535
quote:
tomahawk steaks to be a huge waste of money
Possibly, but they sure are good. Eating such a divine piece of meat once or twice a year is payment for 40 years hard work.
Posted on 3/28/22 at 9:35 pm to bubblehead26
quote:
With the tomahawk it was about a 45 minute cook
The steak looked great and I don’t care to get into the cost debate, but this seems like a long cook time.
Posted on 3/28/22 at 9:40 pm to SixthAndBarone
quote:
Yes, tomahawk steaks are nothing but bone-in ribeyes that look cool. Yes, you’re paying for a extra length of bone that does nothing to the taste. But they are fun and make for a great picture
tell the butcher to cut the bone up to about 3 inches from the meat .. will still look cool
Posted on 3/28/22 at 9:48 pm to notiger1997
I thought so as well but it all worked out. Grill was 425, cooked over indirect heat with 7 or so minutes per side over the hot spot of the grill, no direct flame though. If the tomahawk was the only thing I was cooking, probably would’ve used some flame to crust it up a little more but it was satisfied with how it came out
Posted on 3/28/22 at 10:31 pm to bubblehead26
Yeah the winner there is the thickness of it. Much easier and better grilling that a 1”-1.5” standard cut steak.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News