Saw one of these Cowboy/Tomahawk Ribeyes over the weekend and had to snag one! Simple reverse sear recipe and finished on the grill.
I see a lot of steaks on here that have been cooked in the pan. Is that the majority of what everyone prefers? I like both, pan mostly for the aromatics/butter but I prefer the char of an open flame and appreciate less smoke/cleanup from an outdoor grill.
Lmk what you think and how I did!
by Trick_Owl123
23 Comments
I smoke mine to about 115-118°
Then sear over mesquite coal usually 125-128°
Rest
I cook in a pan mostly because I prefer cooking inside. In my kitchen, I’m usually ping-ponging between the stove, the counter, the oven, and two toaster ovens because I try to get everything to come out at the same time.
I use both to some extent, but if i was forced to pick one, it would be the cast iron pan all day long.
Fuck. That’s beautiful.
hard to not say grill looking at the beaut
When you think of cowboys, what comes to mind first, an oven or an open fire?
Grill.
The true way to cook a nice steak (in my opinion).
I’d use pan if I don’t have a grill, but if there is grill, grill it is.
Love FIRE if possible. Pan fried works better on filet’s or thin steaks for me.
Reverse sear and grill as well. Some times smoker then grill.
10/10
My grill is uber convenient in my home, as I don’t care for the smoke created by searing on cast iron indoors. But as I appreciate the even char from a griddle I purchases a cast iron insert so my grill is half griddle and half grill. Smoke stays outside and I can choose depending on the circumstance. I will say that with the outdoor griddle there aren’t the flame ups that you get on the grill that can burn the steak such that there’s too much carbonization.
Cowboy or tomahawk grill would be preferable. Boneless strip or ribeye, reverse sear cast iron preferred. Nice work btw looks great
FIRE FIRE FIRE!!! 😁
Generally, if it has a bone, it goes on the grill. No bone, it’s cast iron all day unless I’m doing several steaks.
Charcoal minimum… But ideally wood
If it’s available, you always grill.
Rain, snow, Force Five hurricane. Always grill before pan.
I *really* need to stop looking at this sub before breakfast
I have great pans and firing the grill is more work so I prefer the pan.
I would always use a Sizzle Platter on the grill first, 6 minutes a side, and then finish on the grill for about 1-2 minutes per side and then it’s absolutely 💯 perfect!!👌
Gotta be charcoal if you have access to it. Sorry hank hill propane is garbage!!! 🤣🤣
That money shot thooo
I use the grill to sear and mark my 2″ steaks, then finish them in the oven for even perfection. Absolutely fresh meat needs very little seasoning (just butter and sea salt) in my book! Of course, I love my steaks rare. I want to taste the meat and not the seasoning.
Grill. I do it year round. Even in the dead of winter with three feet of snow on the ground. As long as I can open my back door, I’m grillin.