Tomohawk Ribeye reverse seared using a Slow n Sear

[Cellar2ful]

Cooking one of these should be on everyone's bucket list.  Reverse sear is the way to go on these 3" thick beauties.




BTW,I used to be of the mindset that I could achieve the same results of a Slow n Sear , using charcoal baskets.  I can tell you first hand that is not the case.  The SnS design shields the meat while cooking indirect, even without adding water to the trough.




When searing, the SnS acts like a vortex.  This was using only 50 briquettes.  Never have I gotten flames this high using charcoal baskets while searing.  Using the SnS I can only sear meat for maybe 30 seconds per side.  Using charcoal baskets I would sear for a minute or longer.







I experimented this time by pulling the steak when the internal temp reached 125.  Rested it for 10 minutes and internal only reached 131.8 degrees.



The "rib cap" sections were a perfect medium rare but the rest of the meat was a bit rare for my wife and I.  Next time I will go back to pulling the meat at 128 degrees as then it will climb closer to 135 degrees, my preferred finished temp for beef.

[Foster Dahlet]

Cooking one of these should be on everyone's bucket list.  Reverse sear is the way to go on these 3" thick beauties.




BTW,I used to be of the mindset that I could achieve the same results of a Slow n Sear , using charcoal baskets.  I can tell you first hand that is not the case.  The SnS design shields the meat while cooking indirect, even without adding water to the trough.




When searing, the SnS acts like a vortex.  This was using only 50 briquettes.  Never have I gotten flames this high using charcoal baskets while searing.  Using the SnS I can only sear meat for maybe 30 seconds per side.  Using charcoal baskets I would sear for a minute or longer.







I experimented this time by pulling the steak when the internal temp reached 125.  Rested it for 10 minutes and internal only reached 131.8 degrees.



The "rib cap" sections were a perfect medium rare but the rest of the meat was a bit rare for my wife and I.  Next time I will go back to pulling the meat at 128 degrees as then it will climb closer to 135 degrees, my preferred finished temp for beef.

Looks perfect to me.....I'd eat that all day long.    Nice work!

Sent from my LG-TP260 using Weber Kettle Club mobile app

[noreaster]

 Last one I did was so thick I reverse seared. Brought it up to temp on a weber kettle running 240 temp. When it hit 118 degrees or so I put it on a hot cast iron pan for minute or so per side. Remove steak.  Brought temp down and put in some butter and garlic  with steak for.  another minute per side



Sent from my SAMSUNG-SM-J320A using Weber Kettle Club mobile app

[HoosierKettle]

Looks delicious.


Sent from my iPhone using Weber Kettle Club mobile app

[Erictag]

Nice cooking Jim!  Beautiful pictures of your cook- thanks for sharing. 


Sent from my iPad using Weber Kettle Club