So been following this sub for a while and commented here and there but never posted. 2.5 inch thick 3 lb tomahawk steak. Let me know what you think and I encourage any constructive comments on anything I can improve. Just be gentle 😂
I’ll out line my process below for anyone interested
Here’s my method
Dry age four days in refrigerator
Season (Coarse Himalayan Pink Salt, Garlic and Fresh Ground Pepper)
Throw in Freezer for about 1.5 hours (this will get the nice sear and crust on the outside without overcooking the inside
Fire up 26” Weber Kettle grill and add Kingsford Competition Briquettes and lump charcoal.
Use cordless Lawn and leaf blower to get grill to 900-1000 degrees
Sear steak to desired crust level and also sear sides well to render the fat
Throw steak in dollar store foil tray with a couple cubes of butter and roasted garlic oil
Cover grill and flip steak every three minutes until pulling at 125
Let rest for 10 minutes
Share a little and Enjoy that sumbitch with a few of your favorite beverages.
by DeaconCage