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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-19-2019, 01:53 PM   #31
BBQ Bacon
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That's a mighty fine steak. I could really go for one of those.
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Old 06-19-2019, 05:05 PM   #32
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That finished steak looks like it could have come from any popular outdoor cookbook, simply perfect. The only thing missing was a mayo slather. Thanks for the idea, I will definitely be thinking about that the next time I see a tomahawk steak in the meat counter.
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Old 06-19-2019, 05:41 PM   #33
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Beautiful.
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Old 06-19-2019, 06:22 PM   #34
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Outstanding! I am a BIG fan of coffee infused rubs on beef.
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Old 06-20-2019, 03:18 PM   #35
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Quote:
Originally Posted by Kanco Connection View Post
Wonderlicious! Great job, Moose. I’d love to see part 2 with your 2nd steak...

I'll probably post an update with a few pics when I cook #2. Probably within a week...
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Old 06-21-2019, 07:53 PM   #36
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Well Moose, a million thanks for the recipe for that rub.

I had two cheap steaks left over, and my wife and I tried it.

Superb. Even on cheap $7.00 steaks. And I already had all of the ingredients at home.

I used Kosher salt instead of Sea salt, and after the rub, I refrigerated for 40-45 minutes. That was the only difference. I made up a batch big enough for a second round of steaks.

Excellent rub Moose. Excellent. Likely to become my go to steak rub. I have not come across anything yet to beat it.
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Old 06-22-2019, 01:38 AM   #37
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Excellent looking steak! Now I can’t wait to try your rub :)
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Old 06-22-2019, 04:44 AM   #38
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Mighty fine lookin' steak there, Richard!
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Old 06-24-2019, 08:21 AM   #39
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Thanks for the post and the rub recipe. With the talk lately here about picanha and since my accountant b-i-l dabbles in wholesale meat I got a 2.5# picanha from him. Now, we eat very little steak, the BGE sees a lot of pork and chicken. Following some instructions on this site I attempted my first reverse sear on the beef, and also the first time doing picanha. Turned out really well, even had the mother-in-law and few other friends over to help us eat it. I have friends that use only coarse salt on picanha, but I enjoyed Moose's steak rub.

Even color throughout the meat, nice dark sear on outside. Great juicy texture. Will be repeated.
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Old 08-17-2019, 01:11 PM   #40
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Used your coffee rub and reverse sear method on some picanha a few weeks ago and liked it enough that I am doing 3 more picanhas tonight for the family. I like the method as I have a large BGE and it is not big enough to grill that much meat at a time, but I can do the initial cook, hold it and then sear it as we eat it up.
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Old 08-17-2019, 09:00 PM   #41
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Default • Best Steak Ever: Wood-Fired Reverse Seared USDA Prime Ribeye Tomahawk Steak

Our Brazilian friends do picanha with coarse salt only. I think I will up the salt amounts on Moose's rub next time for picanha and see how that goes. For some reason heavy on the salt doors great on this cut, if anyone has an explanation or different opinion bring it on. I did a few pieces salt only and it was tasty also.


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Costco Prime Beef, Grilled Ribeye, how to grill a tomahawk steak, reverse seared ribeye, ribeye offset, smoked ribeye, Tomahawk steak

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