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  • Kevin B Ebert

First Encounters of the Tomahawk Steak Kind

"Sweet Baby Jesus, what the heck is that!?!"

The words escaped my mouth before I could wrangle them in after opening my Fathers Day Gift that arrived a few minutes earlier. I mean, I had no idea what the box contained because it was marked "Perishable", which apparently, is Italian for "Big Ass Steak".

The only thing I could think of doing when I pulled the two massive Tomahawk Steaks out of the box was grab our miniature Dachshund pup and snap this photo to show the scale of the steaks. It was longer, bigger and weighed more than Baby Girl.

My wife and I cracked up for a few minutes.

After consulting several recipes, here's what I landed on to prepare them.

Step 1 - Pull the steak out of the refrigerator and set out long enough to warm to room temperature. Then, liberally apply seasoning, these are big steaks and require a lot of seasoning to bring out the flavor. In this case, I used the seasoning that came with the steaks which had a lot of salt and pepper flavors. Preheat the oven to 250 degrees.

Step 2 - Place in oven and cook until the internal temperature reaches 115 degrees. This took about 45 minutes.

Step 3 - Remove the steaks from the oven and let rest for 10 minutes while you fire up the grill to 600 degrees for the reverse sear, i.e., searing of the steak after cooking them.

Step 4 - Sear the steak for 5 minutes a side. Cooking duration will vary on the thickness of the steak and your desired temperature. We were targeting a medium rare finish.

Most of what I read suggested to reach this finish, I would need to cook them for 5 minutes on each side. I put on the grill for 2.5 minutes at a 45 degree angle and then flipped for another 2.5 minutes and then flipped again, rotating the steak 90 degrees and cooked again for 2.5 minutes and finally, flipped one more time and cooked for another 2.5 minutes. This means of cooking a steak leaves a nice hash pattern on the steak from the metal grill. I checked the temperature toward the second half of the searing to make sure it got to 140 degrees and not much more before pulling off the grill.

Step 5 - After the steak reaches the desired temperature, pull off the grill and let rest for a few minutes.

The finished product is a mouth watering steak that melts in your mouth like the restaurants. As a post script, because of the size of the steaks, I only prepared one of them which was more than enough for me, my wife, and three dogs.


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