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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Jason on October 01, 2015, 03:56:37 PM

Title: Tomahawk Steaks?
Post by: Jason on October 01, 2015, 03:56:37 PM
Ok, so I have heard of these before, but never saw one, or really knew what they were...

(http://images.tapatalk-cdn.com/15/10/01/1cd0039f970f6dc06cd027d2a656394b.jpg)

I saw these last weekend at the local butcher shop. Holy Cow!!!
Title: Re: Tomahawk Steaks?
Post by: mrbill on October 01, 2015, 06:21:01 PM
bone in ribeye roast. cut into individual portions, grill and you will have tomahawk steaks
Title: Re: Tomahawk Steaks?
Post by: austin87 on October 01, 2015, 09:58:44 PM
I think you have to do a reverse sear on those, especially if they are double wide. Treat it like a prime rib... Low and slow to 10-15 degrees shy if target temp, then crank the heat and get some great color/texture on each side.
Title: Re: Tomahawk Steaks?
Post by: MacEggs on October 02, 2015, 06:23:21 AM
... $19.98 / lb ... No thanks, I'll pass.
Title: Re: Tomahawk Steaks?
Post by: Tommy B on October 02, 2015, 12:32:18 PM
Quote from: MacEggs on October 02, 2015, 06:23:21 AM
... $19.98 / lb ... No thanks, I'll pass.

If prime that is a great price... if not prime it is pretty high. I would guess a prime ribeye here would be $25/lb.
Title: Re: Tomahawk Steaks?
Post by: Jason on October 02, 2015, 12:44:28 PM
I hope they cut the 2 feet worth of bone off before they weigh it... :o
Title: Re: Tomahawk Steaks?
Post by: MrHoss on October 02, 2015, 01:23:46 PM
Quote from: MacEggs on October 02, 2015, 06:23:21 AM
... $19.98 / lb ... No thanks, I'll pass.

That's USD too Mac........for you and I that would be more like 26 bucks a pound. Holy crap. I pay 15 CAD for 26 day dry aged Angus ribeyes and am happy.
Title: Re: Tomahawk Steaks?
Post by: swamprb on October 03, 2015, 02:19:48 AM
I guess we're just spoiled carnivores on the Left Coast!

Here are some we did on my teammates Klose pit at the Butcher Shop Café in Kenmore, WA.

Mo from BSC and Ty with the goods!

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4731.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4752.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4750.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4741.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4742.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4778.jpg)

Meet the Meat!

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4771.jpg)

I forget what it was selling for, but the whole thing was cut into individual steaks and a couple that bought two came back and told us how wonderful it was.

We on the other hand enjoyed the boneless Wagyu Ribeye roasts and Tri-Tips much better!

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4727.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4736.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/BSC%201-2012/BSC%202-2012/IMG_4756.jpg)
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