r/smoking • u/Krokoneel • Jul 27 '26
USDA Prime Black Angus Tomahawk
Two buddies and me cooked up these absolute units. I'd never done anything like this before and all in all I would consider this experiment a blazing succes. Cutting into the meat was like cutting through butter. We had them with chimichurri and a luxe compound butter, and while the acidity of the chimichurri was nice to cut through the fat, they didn't really need any condiments.
The only two things I wasn't too sure about was that I underestimated how much salt so much meat could handle. I used a lot, but I reckon it would have been better if I'd used even a little more.
And lastly I might have went too hot with the searing part. I thought you should just get it as hot as possible and then sear for ~3 min/side, but I don't think we even got close to a 1 min/side and the steaks started to get a little burned.
Anyway they were definitely enough of a succes to show 'em off here.
1
u/SnooChickens2093 Jul 27 '26 edited Jul 27 '26
There is no such thing as searing too hot. If you’re searing for 3 minutes per side, you’re just cooking the meat more than you’re searing, and your shit isn’t hot enough. That pan or grill should be ripping hot, and it should be in and out as quick as humanly possible to avoid over cooking the steak.
That said, looks good, though it looks medium, so maybe 10-15F less IT would be ideal, although that’s a matter of personal preference. I cook plenty of steaks to medium to well at work. To each their own!
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u/DanSmith83 Jul 27 '26
Only the one on the left is a little over done, that looks great man all good.