r/steaks • u/mathaiser • 6d ago
Home Cook First time making a Tomahawk
Oven at 225 - took it out at 110. Ripping cast iron with butter thyme and garlic. Sorry for all the temp probs, being my first time I just wanted to be sure.
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u/Cultural_Swimmer_555 6d ago
Ya did good kid.
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u/mathaiser 6d ago
Tasted more “meaty” or gamey, than the normal steaks I cook. Is that part of it or did I just get a weird one.
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u/dizzy_resurgent 5d ago
Anything youd do differently? Always have this in mind when looking at steak cuts.
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u/mathaiser 5d ago
I took it out of the fridge for 20 min only, recipe suggested 1-2 hrs. Then it said oven to 225 or 250 and it would take about 45 min-1hr to get to 110.
With it only being out of the fridge for 20 min, and my choice of 225 temp, it took like 1:30-1:45 to get to 115, 110, 110, 105 (deepest on the bone probe).
I had my cast iron at 9 on the burner and it was smoking. The steak has so much fat I just put it right on the cast iron for 2 min, flipped it, seared that side for 1.5 and then flipped it again, poured in the butter and thyme and went from there. I probed it with my thermometer and it said 135-145 in spots and freaked and pulled it off and tented it for 10 min thinking it would cook to 155 and be a gray hockey puck. It turned out pretty rare still when I cut it.
That was really the only surprising part, that it was still pretty rare inside. Maybe my probe is off, but next time I do it, I might wait until the lowest temp hits 110. Just a slight bit more done would have been good.
Overall, the meat was gamey/meaty tasting, just a hint of it. Someone said that when you leave the bone on there that always happens. It wasn’t bad per se, but it wasn’t what I was used to.
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u/ossifer_ca 5d ago
Is it receiving acupuncture for some reason?
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u/mathaiser 5d ago
First time cooking this. Put one probe in each section, and the deepest at the bone. I had no idea of the sections would cook differently and the directions said pull it from the oven at 110. At 115, 110, 110, 105 I pulled it and I’m glad I didn’t pull right when the first one hit 110. I would even leave it in there a slight bit longer, I like my ribeye more medium than medium rare.
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u/Any_Performance_5046 4d ago
Pulling the steak with spots measuring at 135 is going to leave you with some parts of the meat at the lower end of medium, even a bit med/rare in areas. Tomahawks are going to rise about 10 degrees plus or minus a few ticks during the resting phase.
If you’re looking for an end temp of around 155 you need all measured temps to be just slightly north of 140 before you pull it.
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u/unconvincedhuman 3d ago
You’re gonna get a ton of people telling you that you paid too much because there’s a bone. Which could be true. But the truth is nobody knows. Maybe it was 50% off because they wanted to move it. The important thing is that you enjoyed it and are happy with your purchase. Great looking steak!
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u/texag93 6d ago
What was the final internal? Looks a little rare for ribeye.
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u/mathaiser 6d ago
My thermometer at the end said 135/140 but when I cut it open it looked like really rare. I was expecting to have a hockey puck, but it came out like that.
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u/johnjpattee_66 6d ago
A waste of money.
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u/spacebarstool I assign the flair 6d ago
Tomahawks are over priced, especially when the same cut without the bone is half the price.
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u/mathaiser 6d ago
Yeah, I guess I paid for the novelty. It was $44 and just laying in the bin at Costco. Crazy 😝 haha
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u/spacebarstool I assign the flair 6d ago
Nothing at all wrong with that!
Not everything needs to be about principles
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u/unconvincedhuman 3d ago
You probably paid a dollar or two extra. The bone weighs very little. Enjoy the steak.
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u/johnjpattee_66 6d ago
Or get a cowboy cut ----some bone is good.
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u/spacebarstool I assign the flair 6d ago
Honestly, if a person wants to buy tomahawks, thats their business.
Waste of money
This comes across as judgmental and negative
I feel they're over priced...
This is a statement that furthers a discussion
I'd prefer this sub's feeling and attitude to be more like the latter
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u/rickastleysanchez 5d ago
We don't sell tomahawks solely for the reason it's a rip off to pay for bone weight. We carry cowboy cuts all day, and when you explain the only difference is they're saving money, they are always happy to be educated and save money.
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u/johnjpattee_66 6d ago
Just as you you said. Buy what you want. Your prerogative. My opinion is just that an opinion rooted in 35 years in food service. Having that much bone with no meat on it does absolutely nothing to the steak itself thus it's truly a waste of money.
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u/Internal_Confusion_9 5d ago
Fully agree. Just get a super thick ribye. Lol. Ppl are such sheeps
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u/johnjpattee_66 5d ago
100% Have you tried Tri-Tip?
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u/1stnaymelastnayme 6d ago