The visuals are great, and it is good to cook on the bone. Compare to a normal bone in rib steak, are there any benefits for buying a Tomahawk apart from the visual?
Looks cool for certain presentations, and for me helps ensure I keep it med/med rare. also like chewing some of the flavorful scraps from off the bone.
But fully agree it is less cost effective and not a must have by any stretch.
Also they’re usually too thick… for me, if a steak is thicker than 1.5" or so, you get the wrong ratio of rare/med rare insides to crusty outsides.
It’s not that I’m cooking my steaks incorrectly, it’s that I don’t like having 2" of rare/med-rare/whatever interior meat. The ratio of interior meat to crust is wrong for my taste.
Very apropos as I’m cooking up my first with friends next week. Become a tradition to have one carnivore’s delight dinner on our family getaway trips, feels like a fun time to give it a go.
For those that have cooked them before, any recommendations on cooking technique? Not confident we will have a grill at the AirBnB that we can do too much with, so I was leaning towards starting at low temp in the oven to about 125 then searing on the grill to finish.
Exactly how I would do if no grill available. However, 125 out of oven and then a sear would yield a steak too well done IMO. 115 would be better. for a rare-medium-rare finish.
This is how I did a Flannery Jorge cut last week. Salted about an hour before cooking, in the oven on a wire rack above the pan, cooked till 115 this to the super hot grill. If no grill, do the same, except take it out of the oven and then turn on the broiler to sear off.
I don’t care if a bone sticks out–but a thick prime bone-in ribeye steak is great on a charcoal grill. Make sure you add a copious amount of sea salt 24 hours before cooking–as they are harder to season. Bring it to room temperature before putting it on a grill. Add enough pepper like you were trying to get a bark on brisket. Don’t flip it but cook it until 123-5. Spoon some butter over it and let it rest. It takes so long, you get more of a smokey/bbq flavor than just a normal steak.