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Reverse sear Tomahawk steak
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just the way I like it !
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Drooooool.
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Yum Steve! That's a great looking steak.
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It was a big tommo, took much longer to get to IT than anticipated (was starving by the time it was ready).
I was shaking like a dog... well you know! when I cut the meat. Terrified it would be cooked dry after around 5 1/2 hours in the DB. I was grinning like a Cheshire cat when the picture was taken.
Still confounds me that you can apply heat, albeit low heat, to a piece of meat for so many hours and still turn out the juiciest steak I have ever eaten!! -
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Ahh, the mysteries of BBQ!
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And the many ways to achieve a good result
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Yummo, Nice chunks of meat guys.
Cheers, Wayne
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Excuse my ignorance everyone but can you explain how to reverse sear please
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It's cooking the meat indirect first (as in a roast) and then, when it's almost done in the middle, throwing it over direct flames to sear the outside.
The other, more traditional way is sear the outside first, then take it off to finish indirect.
It applies mainly to very thick cuts like tomahawk, because they take longer to cook through so you do a combination of direct/indirect or indirect/direct (reverse)
PS...there's no need for the excuse my ignorance bit, none us were born with the knowledge, we all had to be told by someone. There are no stupid questions on here.
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haha got makes sense
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haha got makes sense
Funny thing is: without doing reverse sear I like my steak rare. With the reverse sear I prefer medium/medium rare. It gives all the inner fat a chance to melt and adds to the amazing mouth feel and tenderness. Now I just need to find good and affordable tomahawk steaks like the one above, but grass fed instead of grain....
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Excuse my ignorance everyone but can you explain how to reverse sear please
Hi steinboys, I am still on training wheels with most of the finer points of grilling, so dont feel you are alone in here with an appetite for knowledge ;).
Came across the 'reverse sear' method via the net. Prior to obtaining the GMG DB, other than the kitchen oven I did not have the outdoor tool to achieve a RS, the Q will not get low enough temp. I use the GMG DB for the low and slow and the family Q for the sear at the end. Give the method a try, as said above get a thick piece of good steak you will be amazed at the results as I was! -
looks like reverse sear will happen next cook, And as much as I hate the Costco concept Narm Naleg they do have nice meat am sure I have seen nice looking tomahawk steak
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And as much as I hate the Costco concept Narm Naleg they do have nice meat am sure I have seen nice looking tomahawk steak
Yep, $23 per Kg is good value for Tomahawk. I just wish it was grass fed.
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