Nope, not a misspelling of steak. It’s time for my also promised nearly 3 pound (1.3 kg) tomahawk cut ribeye steak cook. 😀
As the picture hints at, the cut got it’s name from the bone being left in and the size of the cut. It bears a passing similarity to tomahawk.
As usual, it was salt, pepper and garlic for the seasoning, and then onto the smoker:
Notice I did go lighter than with the ribs yesterday also. A good steak should be seasoned lightly to let it’s own flavor shine through. Those ribs were a bit over seasoned also to be honest.
Since a good steak should also have a nice sear or grill marks on it also, I do something fairly unique here. Pellet grills and other smokers almost never put good grill marks on meat. So what I do id cook the meat to an internal temperature of about 95 degrees (35 degrees C).
Cooked slow and low, by the time it reaches that internal temperature, the meat has a nice,moderate level of smoke flavor. From there, it goes onto the Weber charcoal grill.
One thing I should mention here… If you’re going to BBQ with charcoal on a kettle like this… You ideally want the charcoal on two sides and a clear space in the middle where you can place your food. This prevents flare ups of the fire and the food getting burnt or cooked unevenly. I got in a hurry here and was sloppy with the charcoal.
Getting back to the actual cook, it stays there long enough to get to a nice 135 degree (57 degrees C) internal temperature. That’s just long enough to get it a perfect medium rare and put a nice surface sear on it for extra flavor:
This particular steak is a good example of learning to trust your instincts also. My thermometer lied and said it was still raw. When I pulled it though, here’s what we got:
That’s right on the high side of “medium” in terms of how cooked it is, which means it had an internal temperature of 140 to 145 degrees (62 degrees C). Still very edible, but not quite as tender as it could have been.
Cultivating that instinct takes work. You have to regularly make a mental note of how long items cook each time you do them, and their appearance as well.
Here’s a finished dinner plate, with the green beans and bacon now mixed with the Marsala sauteed mushrooms, some biscuits, and the raspberry yogurt fruit salad from Friday.