Ran over to R&R Meats this morning, and saw this epic monstrosity - a super thick Tomahawk Steak.
There was no realistic way to resist. I bought it.
Filled the Recteq with pellets, pre-heated it to 250, and after a rub with Montreal Steak Seasoning, into the smoker it went.
After about 45 minutes it was looking good. Check the internals until I felt it was right, and pulled it off. No sear this time.
Reasonably close to just right. Probably could have pulled it off ten minutes earlier, but hey, nobody's perfect.
"By the living God that made you, you're a braver man than I am, CW." Steve_in_Ottawa
ReplyDeleteLooks great!
ReplyDeleteVery nice.
ReplyDeleteI prefer mine when the last moo is still echoing in the distance, but that looks fantastic.
ReplyDeleteLife is good when you're living and eating at the CW abode.
ReplyDeleteDoes Mrs. CW know how lucky she is? Or do you have to remind her? :-)
As my late uncle (a wonderful man and old Kansas farmer) would say to my aunt on occasion "you shore got yourself a good man!"
DeleteThen he winked at me and said "they know it but it don't hurt to remind 'em".
I think he just did.
ReplyDeleteYUMMY!!!
ReplyDeleteAlways horrifies me when I see Americans trim the fat off their meat, it's the best part. Still looks yummy though.
ReplyDeleteToss the Montreal Seasoning. Use a rub of 2 parts garlic salt, 2 parts pepper. one part onion powder and 1 part salt. Heat half a stick of butter till it is bubbly and throw in a handful of fresh thyme and let it percolate for 6 or 7 minutes. Then pour the thyme butter over the steak. Run the pellet grill up to 500 for the sear which will give a 2" ribeye 145 degrees after 7 minutes on each side. Don't forget to 6 way slice a Vidalia onion and drop 2 pats of butter with a crushed bullion cube in a tin foil wrapper when you crank up the Recteq.
ReplyDelete-----have wondered for some time-what's in those pellets? ------- friends have these mechanical cookery gizmos-- don't seem righteous to me. Suppose whatever fills yer twinky is ok.
ReplyDeleteThat looks like absolute perfection. And don't believe the naysayers, the Montreal seasoning is wonderful. It is one of those products that, despite being made by a major company, is world class best.
ReplyDeleteMontreal seasoning is good stuff!
DeleteWhen you don't sear a steak before cooking, you make Jesus sad.
ReplyDeleteI must make Jesus weep big tears because I sear AFTER raising internal to 125-130. Reverse sear all the way!
Deleteanyone heard of or used baking soda on burger
ReplyDeletehttps://lifehacker.com/food-drink/why-you-should-add-baking-soda-to-burgers
Looking at the cut steak profile with the grey band and meat curve it looks like, you over cooked the skillet side. Why didn't you flip it at 18 minutes? Also you can't bbq and grill at the same time. That steak should have smoked at 200 for an hour each side up and then wrapped in butcher paper with butter and thyme for the fat chunk in the middle to render out. Call it 3 to 4 hours at 200 till internal at 130. Pull and rest to 135. Medium center and juicy.
ReplyDeleteGrilling that 2 incher would be hot fire and 9 to 10 minutes a side till 125 center, then pull and rest. Perfection!
Spin
Had an 8 oz. filet w/ sautéed local mushrooms & asparagus w/ beranaise. See below.
ReplyDeleteSweetie treated me to my 72nd at the Peniusula Grill in Charleston last night. I do the same on her B-day, 12/26 ; PLEASE DON'T BORE ME W/ SC OR WV. Three condo neighbors asked for slices on The Ultimate Cocaonot Cake. We complied. $15/slice. It's Martha Stewart's fav dessert.
Look it up.
"Look it up."
DeleteDon't tell me what to do, Anonymous.
Here’s what you did wrong….. I guess you get what you ask for on the webs. Everyone is an expert.
ReplyDelete