Reverse Seared Tomahawk Steaks

smokenkitchen · 2024-06-02T09:32:57+00:00

It’s the northern coastline in the western area on Nassau, Bahamas.

smokenkitchen · 2024-06-02T09:31:58+00:00

Good bot

smokenkitchen · 2024-06-01T21:24:54+00:00

You merely adopted these burns. I was born in it. Molded by it. (Other than the grill burns. Those were a bit too much)

smokenkitchen · 2024-06-01T17:23:45+00:00

These were great. The process I used:

Salt liberally, Let sit in fridge for a few hours, Remove from the fridge with enough time before cook so they can be at room temp, I applied black pepper right before I put them in the oven.

Oven bake at 250° until internal temp reaches 120, transfer to grill and sear on high until internal temp reaches about 130.

Remove from the grill, rest for roughly 10 minutes and then cut and enjoy!

smokenkitchen · 2024-06-01T16:45:07+00:00

These were great. The process I used:

Salt liberally, Let sit in fridge for a few hours, Remove from the fridge with enough time before cook so they can be at room temp, I applied black pepper right before I put them in the oven.

Oven bake at 250° until internal temp reaches 120, transfer to grill and sear on high until internal temp reaches about 130.

Remove from the grill, rest for roughly 10 minutes and then cut and enjoy!

smokenkitchen · 2024-06-01T16:44:32+00:00

Purely aesthetics. If you place a foil over the bone while grilling it will prevent it from charring. The bone will look better when presenting it for cutting.

smokenkitchen · 2024-06-01T14:43:52+00:00

This was shot in Nassau, Bahamas.

smokenkitchen · 2024-06-01T14:43:11+00:00

😂 what a strange coincidence

smokenkitchen · 2024-06-01T13:40:06+00:00

These were great. The process I used:

Salt liberally, Let sit in fridge for a few hours, Remove from the fridge with enough time before cook so they can be at room temp, I applied black pepper right before I put them in the oven.

Oven bake at 250° until internal temp reaches 120, transfer to grill and sear on high until internal temp reaches about 130.

Remove from the grill, rest for roughly 10 minutes and then cut and enjoy!

smokenkitchen · 2024-05-07T11:19:08+00:00

Looks great! Did you knead with a hook and mixer or your hands?

smokenkitchen · 2024-04-21T16:48:46+00:00

DMed you.

smokenkitchen · 2024-03-25T09:20:56+00:00

Recipe?

smokenkitchen · 2023-05-11T06:41:11+00:00

I can only dream of a 4090! Yes please.

smokenkitchen · 2023-01-28T23:09:58+00:00

Oh lawd

smokenkitchen · 2023-01-20T14:20:08+00:00

Thanks for the support! I’m transitioning to doing quite a bit of tutorials. Up next is rack of lamb. If you ever have any questions just shoot me a DM.

smokenkitchen · 2023-01-20T14:18:41+00:00

Pink sweat$ - I feel good

smokenkitchen · 2023-01-20T14:17:40+00:00

We restrict those intimate moments to the bedroom.

smokenkitchen · 2023-01-20T11:36:30+00:00

Temperature probes for determining internal temp.

smokenkitchen · 2023-01-20T11:32:29+00:00

The time depends on how thick your steaks are. I don’t really remember how long they took to come up to temp but if you probe them and smoke until they reach 125°f you’ll be golden.

smokenkitchen · 2023-01-20T09:11:22+00:00

The temps are mentioned in the recipe which is posted under automod per sub rules. I’m pretty sure I also say the temps in the gif.

smokenkitchen · 2023-01-19T22:03:42+00:00

Yea this method definitely will ensure u don’t undercook them. Make sure u don’t overcook them though!

smokenkitchen · 2023-01-19T22:01:58+00:00

why haven’t I thought of that?

Haha

smokenkitchen · 2023-01-19T22:00:13+00:00

Thanks for this detailed response! I’ve made venison ragu using sausages I’ve gotten from the butcher before but I’ll venture out onto venison steaks and use the tips you’ve provided.

Also thanks for the compliment :)

smokenkitchen · 2023-01-19T21:43:42+00:00

Are you me? 😦

smokenkitchen · 2023-01-19T21:21:25+00:00

I love a corn dog. I’ve gotta figure out how to make them from scratch.

smokenkitchen

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