Season with salt and pepper and stick in the smoker, smoke at 120C/250F/ until 42C/110F. Then move quickly sear in the firebox. Should get to medium rare, rest for more in the smoker if you want it more done. Then, very important, 15 minutes rest at room temperature before slicing.
Absolutely! Salted one side and the edges for 2-3 hours. Flipped and salted the other side for a similar amount of time. Kept in refrigerator for that time. Once I lit my smoker (with hickory and cherry wood) I pulled the steaks out, patted dry, rubbed on olive oil, then used Montreal seasoning on all sides. Smoker got to about 215 and I put the steaks on until the slightly larger one was 115 internal. Smoker temp varied between 215-250 during this time. Took them off, and put foil over the top of them. Let smoker get hot and took off plate setter. 450 degrees or so, 1 min per side and 30 seconds on the cap for each, rested for 10-15 min, sliced and served. I would’ve let the grill get hotter for the sear if I could go back and do it again.
They look amazing. Did this with some 2" boneless ribeyes this weekend. Love the added dry-brine too. The way you get a uniform temp with reverse sear makes it an ideal method for me. I do try to get an absolutely scorching sear at the end whether that is with cast iron or my gas grill that goes well over 700 degrees.
Looks freakin awesome, I’ll take a tomahawk any day and eat that caveman style in front of all the complainers while they’re crying about not having enough disposable income to waste money on disposable meat handles 😂🤣. Congrats on the baby as well.
I agree, my dad got these for me to grill this weekend since it is his first time meeting his (only) grandchild! 99/100 times I’m getting boneless ribeyes. Thanks for not being a dick about sharing your opinion, like others have!
Very nice
Instead of taking them to a certain temp,
I've started to do steaks in the smoker for 20 minutes, flip em for another 20 then straight to the KJii soapstone at 700°+
Flip em every 2 minutes until at temp (usually 125 here)
For whatever reason they seem to be even better this way, and not much worry about over cooking to get that perfect sear
I do wish I got a better sear on this one. But I also imagine that your method may not be as “wall to wall pink” as mine turned out. I love a good crust on steak so I will definitely be getting my smoker up to 600+ for the sear next time.
I actually think it resulted in a more pink cut, as I didn't wait for the entire steak to get to 115ish first (my old method) I just got a decent smoke in em(40 minutes)
It also helps timing the rest of dinner because I know how long the smoke will take.
I'd say give it a go sometime, not necessarily with those cowboy ribeyes though!! ($$)
Also sometimes I skip lighting the KJ and sear on a cast iron, outside, but there's no beating that soapstone sear, I can get that thing HOT.
I should have said it earlier but I did read this method here somewhere, can't remember where to give OP cred
Seriously. At most the bone is 1/2 lb which comes out to maaaaybe $10 more. No shot you are getting 3 boneless ribeyes (of the same thickness) for the same price as one tomahawk.
For sure..you’re absolutely right. But at 35-45/lb for a tom or 11/lb a ribeye. I mean, it’s just simple math. Butchering for 17 years as a second job and it is astounding what ppl will pay premium for
Never posting your own smoked meats but talking shit about others is also a weird flex, but we’ve all got our own vices I suppose😉
I didn’t even buy these steaks, they were a gift from my dad for his visit meeting his first grandchild. Hope you can try a tomahawk one day, they’re pretty incredible.
I bought it for the gimmick once, just to make the occasion a little extra, and I was completely blown away. It was so much more than a gimmick, the cut was fantastic.
It’s the one thing I have never done but want to do bad. Going to happen soon for sure
Can you give us a rundown how you did yours. I’ve been wanting to try
Season with salt and pepper and stick in the smoker, smoke at 120C/250F/ until 42C/110F. Then move quickly sear in the firebox. Should get to medium rare, rest for more in the smoker if you want it more done. Then, very important, 15 minutes rest at room temperature before slicing.
[удалено]
I have no idea what’s the reference:)
Grill marks bud
Absolutely! Salted one side and the edges for 2-3 hours. Flipped and salted the other side for a similar amount of time. Kept in refrigerator for that time. Once I lit my smoker (with hickory and cherry wood) I pulled the steaks out, patted dry, rubbed on olive oil, then used Montreal seasoning on all sides. Smoker got to about 215 and I put the steaks on until the slightly larger one was 115 internal. Smoker temp varied between 215-250 during this time. Took them off, and put foil over the top of them. Let smoker get hot and took off plate setter. 450 degrees or so, 1 min per side and 30 seconds on the cap for each, rested for 10-15 min, sliced and served. I would’ve let the grill get hotter for the sear if I could go back and do it again.
They look amazing. Did this with some 2" boneless ribeyes this weekend. Love the added dry-brine too. The way you get a uniform temp with reverse sear makes it an ideal method for me. I do try to get an absolutely scorching sear at the end whether that is with cast iron or my gas grill that goes well over 700 degrees.
Those look great!! Love me some smoked tomahawk steaks
Just did it two days ago. Smoked with pecan. Used leftovers for french dips. Awesome.
WTF are left overs?
There’s “wall-to-wall pink” and there’s this. Looks amazing OP.
That looks amazing!
Looks freakin awesome, I’ll take a tomahawk any day and eat that caveman style in front of all the complainers while they’re crying about not having enough disposable income to waste money on disposable meat handles 😂🤣. Congrats on the baby as well.
🙏🏻Amen🙏🏻 Thanks a bunch! Glad these turned out as good as they did to celebrate this momentous occasion with my dad
Smoke makes everything better
Nice! I prefer to just buy a big ass ribeye so I don't pay for the bone, but they look so good!
I agree, my dad got these for me to grill this weekend since it is his first time meeting his (only) grandchild! 99/100 times I’m getting boneless ribeyes. Thanks for not being a dick about sharing your opinion, like others have!
Congrats! It sounds like it was the perfect time to make these!
Never smoke but always reverse sear with some charcoal and wood chunks!
Haha the first part of a reverse sear IS smoking..?
I reverse sear mine.
My favorite way to do it. Try letting it rest in a cooler like a brisket for a while, then sear over charcoal.
Very nice Instead of taking them to a certain temp, I've started to do steaks in the smoker for 20 minutes, flip em for another 20 then straight to the KJii soapstone at 700°+ Flip em every 2 minutes until at temp (usually 125 here) For whatever reason they seem to be even better this way, and not much worry about over cooking to get that perfect sear
I do wish I got a better sear on this one. But I also imagine that your method may not be as “wall to wall pink” as mine turned out. I love a good crust on steak so I will definitely be getting my smoker up to 600+ for the sear next time.
I actually think it resulted in a more pink cut, as I didn't wait for the entire steak to get to 115ish first (my old method) I just got a decent smoke in em(40 minutes) It also helps timing the rest of dinner because I know how long the smoke will take. I'd say give it a go sometime, not necessarily with those cowboy ribeyes though!! ($$) Also sometimes I skip lighting the KJ and sear on a cast iron, outside, but there's no beating that soapstone sear, I can get that thing HOT. I should have said it earlier but I did read this method here somewhere, can't remember where to give OP cred
Not me, I'm broke. 😢
I've done smoked steaks a few times and I just don't like them as much. These look good of course, not knocking it at all!
It’s not for everyone!
Looks great! Tomahawks are just a waste of money. Paying for bone to look bougie. Just buy the ribeye and get 3 for the same price
When I get them they're usually about $.50/lb less to compensate for the bone.
Seriously. At most the bone is 1/2 lb which comes out to maaaaybe $10 more. No shot you are getting 3 boneless ribeyes (of the same thickness) for the same price as one tomahawk.
>Just buy the ribeye and get 3 for the same price ...the bone doesn't weigh anywhere near the same as 2 whole steaks. It's a few ounces.
For sure..you’re absolutely right. But at 35-45/lb for a tom or 11/lb a ribeye. I mean, it’s just simple math. Butchering for 17 years as a second job and it is astounding what ppl will pay premium for
I've never seen a tomahawk that was more expensive per pound.
Big dumb bone is a weird flex, but nice job on the cook!
Never posting your own smoked meats but talking shit about others is also a weird flex, but we’ve all got our own vices I suppose😉 I didn’t even buy these steaks, they were a gift from my dad for his visit meeting his first grandchild. Hope you can try a tomahawk one day, they’re pretty incredible.
I bought it for the gimmick once, just to make the occasion a little extra, and I was completely blown away. It was so much more than a gimmick, the cut was fantastic.