How would you cook a 2 Lb. Tomahawk?

[Schubox]

So my boss gave me a massive tomahawk steak yesterday and I'm not sure how to cook this beast. The thing is huge, 2 lbs. and 2" thick probably.
Seems more like a roast than a steak, how would the Brethren handle this??

I'm thinking indirect on the charcoal grill & then sear it off on high heat. We have a snowpocalypse happening here on the front range right now so it will have to sit in the fridge til next weekend. Any ideas or suggestions apppreciated!!

[sudsandswine]

I’d do it like you said, indirect until I’m shy of my target temp by 5* or so, then I’d pull it off and let it cool for a few minutes as I brought the grill up to a higher temp for the direct cook portion, then I’d sear on each side until it got the color I wanted and/or my target temp had been achieved.

[Greygoose]

Ur thoughts are the way I grill a 2” thick porterhouse,,,,
The wife keeps me around just for that purpose,,,,,,
It must be working,,,

[halfcocked]

Agree with reverse sear. Sous Vide if you have it.

[gtsum]

Yep to all


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[4ever3]

Just like you described...

That’s how I’d do it!

[Drunk Monkey]

Indirect on the charcoal grill with a chunk of wood for a little smoke then sear. Good looking piece of meat.

[Big George's BBQ]

Sounds good to me. A week may be a bit long to keep it in the fridge

[Crakaveli]

nice boss

[Kmm]

Nice score! I prepare them often and always keep a couple stashed in the freezer for special guests and family. Have had the best results generously sprinkling kosher salt on all sides and then letting them set on a cooling rack for an hour or so. Then into a smoking hot cast iron pan to put a crust on all 4 sides....they are big and can take at least 4-5 min per side. Once all 4 sides have a nice crust, onto a medium grill to finish. Use thermometer inserted close to bone to monitor finish. Don’t forget to let them rest 10-15 min before cutting.

[NoOne]

However you choose to cook it - it’s going to be good. I want to pick up a couple, drill a hole through the bone, and hang them over coals for a slow cook, then sear off to get a perfect crust and finish at medium rare. Serve with a spicy horseradish cream or a chimichurri.

[Schubox]

Thanks guys, sounds like I am on the right track then. I think I'll go ahead and freeze it. I would have loved to cook it tonight but we have a full on blizzard right now.

Appreciate all your advice!

[Moose]

Since you've frozen the steak, you'll have some time to consider some options!


Here's a tomahawk steak cook I did you might enjoy looking through. Homemade coffee rub with reverse sear on the offset, finishing up in the firebox over hot oak coals for a nice crust:


http://www.bbq-brethren.com/forum/showthread.php?t=273101


https://i980.photobucket.com/albums/ae286/Pashn8one/Ribeye%20Tomahawk%20Steak%20%206%2016%202019/DSC_0797D_zpsdherjzbx.jpg

[Schubox]

That looks amazing Moose! Yea some carne crosta may be the way to go. Putting it into the freezer shortly. I'll have all week to decide!