Tomahawk Ribeye!

[First_Focal_Plane]

Went on a fishing trip this weekend. Cooked up some insane steaks.

They were 4-5” thick!

 

[Terry Houin]

Not sure where your fishing but I’m a fan!

 

[Els]

Went on a fishing trip this weekend. Cooked up some insane steaks.

They were 4-5” thick!


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Holy shit mouth is watering looking at these pics. Now those are steaks!

 

[First_Focal_Plane]

Not sure where your fishing but I’m a fan!

White River, Arkansas.

I have some killer guide connections there.

Hosted some friends from work. Eight people put down 13lbs of Tomahawk.

I’ll get you on a trip next time!

 

[First_Focal_Plane]

Holy shit mouth is watering looking at these pics. Now those are steaks!

If I’m being honest, I was a little concerned at how thick they were and if I’d be able to properly cook them.

Thankfully, a nice off the water gin and tonic cooled me down and I went to work.

 

[Bakes]

This is the way.

 

[Tony Caggiano]

Well played

 

[Bakes]

If I’m being honest, I was a little concerned at how thick they were and if I’d be able to properly cook them.

Thankfully, a nice off the water gin and tonic cooled me down and I went to work.

If you like exploring thick go to Costco and buy a ribeye roast. Cut fatties, round 3-4 inches, put em in the sou vide with herbs and garlic. The fat in the steak turns into what can best be described as meat butter, finish by searing on ripping hot grill. Having such a big steak cooked perfectly throughout is always a hit with guests.

 

[Terry Houin]

If you like exploring thick go to Costco and buy a ribeye roast. Cut fatties, round 3-4 inches, put em in the sou vide with herbs and garlic. The fat in the steak turns into what can best be described as meat butter, finish by searing on ripping hot grill. Having such a big steak cooked perfectly throughout is always a hit with guests.

I dont know what just happened but I'm now a fan of @Bakes

 

[Bakes]

I dont know what just happened but I'm now a fan of @Bakes

If ever around Annapolis or DC the door is always open- drinks will be cold and steaks well marbled.

 

[Bakes]

If ever around Annapolis or DC the door is always open- drinks will be cold and steaks well marbled.

If ever around Annapolis or DC the door is always open- drinks will be cold and steaks well marbled.

 

[YETI]

My go to for thick steaks is to smoke them until between 125 to 130 and then sear them in a ripping hot cast iron skillet with butter, rosemary, and garlic. Best steaks I've ever had