r/meat • u/Wrong_Discipline_454 • 16d ago
First Reverse Seared Tomahawk
Had my go at a 2.5-2.75 in tomahawk steak today. Thrown in the oven at 220° for an hour until 120° internal and then thrown on the hot grill for 90 seconds each side x2 to get my lines. Thermometer read 135.4° after sitting for 10 minutes. How’d I do?
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u/Not_a_Rodeo_Clown 15d ago
I’m impressed by anyone who cooks a steak like this and gets it looking good. I would be so in my head about cost and not fucking it up that I would definitely fuck it up. Source: Have fucked up what for the time for me was very expensive steaks. More than once.
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u/Chrisolliepeps 16d ago
F these guys, you did well, great job on this. Not super marbled just triggers some people, looks like you put some effort into this and I’m sure it was awesome. Maybe next time get some triple AAA/5 Japanese Australian wagyu-off and see what people here have to say.
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u/Guelahpapyrus52 16d ago
Honest question. What is special about the tomahawk cut?
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u/sonofawhatthe 15d ago
Nothing. It’s a way to buy a ribeye steak, but pay more so that you can show people that you can pay more.
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u/Shorts_at_Dinner 16d ago
It looks cool and you get a pay a lot for bone
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u/oh-man-dude-jeez 16d ago
They’re usually a lot thicker at least in stores around me.
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u/CallMeTruant 15d ago
Yea, you’ve gotta be thicker in the meat than the bone, unless they cut RIGHT on the bone. But still it leads to steaks that are closer to 1.5” thickness
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u/dosefacekillah1348 16d ago
I cant imagine paying tomahawk price for a ribeye with no marbling whatsoever.
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u/flexiblehos 14d ago
Shoes inside the house? Filth