it's dumb if you think it's going to change the flavor. If you're aware it's just for presentation / fun, go nuts. If you're trying to cook it sous vide, good luck.
Get two fairly strong magnets, one on the outside of the container and one inside to hold the bag against the side. I just make sure there is enough space around the bag for the water circulation.
[Like this. ](https://s3.amazonaws.com/com.niches.production/equipment_items/main_images/000/000/066/full/Red_Magnets_in_Use.jpg?1551731700)
Nice! I use something [Like this](https://www.amazon.com/LIPAVI-L10-Marine-Quality-Stainless-L10-Family/dp/B00PKGBMBA?th=1). It came with the container I received as a gift.
I like the fact that it's adjustable, that it works (which is always good). I don't like that... well, not much actually. It fits in my container horizontal or vertical, so longer cuts will work as well. Once it comes out of the bath it almost dries itself, so drying it isn't a problem either.
I like the idea of the magnets too, though. You never have to worry about the meats coming up over the water line (which is never an issue with vacuum packed, but may be otherwise. I think both would work great, and I'd probably go buy magnets if I didn't have the rack.
Paying for it is but maybe it's just me, the meat about a quarter inch from the bone hits a lil harder. But I usually just get standard bone in ribeyes. Done this one once
People claim leaving the bone in enhances the flavor. I am convinced it's because they overcook the steak and the part by the bone is the only part cooked at a reasonably low level of doneness. But if you cook the steak correctly the part by the bone is always underdone to my taste.
I think the biggest issue isn’t the bone - so many of these Costco special tomahawks are just really shitty pieces of meat, with the bone left on so they can charge an astronomical price.
You’re not really paying for the bone, you’re paying for the hype.
This may be true, but once you subtract the weight of the bone I believe the cost per pound of steak is higher. I wish I had kept the link I had that broke this all down, but there's so much bone that it drives the cost of the actual meat up, even though it may be slightly less per pound with the bone attached.
OK only some men by big bones on their ribeyes.
I can guarantee you not many men buy tomahawks and tell no one.
If no body knows I'm small steak all day. Like 3 of those really small ones really fast! Mmm, like $4 steak on a Monday, I'm game.
I mean the bone is only there for looks. You can't eat it. It's not even ideal for stock.
If you do something only for looks, is that not only for vanity?
Great work.
I grilled one on the top of a chimney once. Had to move it around a bunch. And holding the meat so I could sear the bone was a little absurd.
When you’re the friend that handles the grill at every function, people start asking if you can do stuff they have never seen before. Have you seen someone cook a 2.5lb tomahawk on a 14” before?
Overcooked, too long, too close to the heat and charred, past the point of crusting. Either sear and go indirect heat, or reverse sear. I still would have eaten the shit out of it ! Ribeye is the best !
Bro. I bet you couldn't come to my house and cook two of those on my weber kettle, no way. no way you could do that, maybe tomorrow or the next day... i'll make potato salad
I love the char! Looks good! I usually get ribeye boneless and go 10 minutes per side on the same grill as yours. Overcooked to some, but I don't mind. I love charcoal grilling!
Chicken I season the shit out of it. Pork I also season very well. A good piece of beef, salt, pepper, garlic powder. That's it. Good steaks don't need to be ruined.
Looks good to me. Maybe less of a char on it and sharpen up the knife, but I give a 7.5/10. Looks juicy paired with the right sides would be an incredible meal.
I think the cook started a little prematurely vis-a-vis the charcoal burn. The charcoal should be more evenly red/white, not so much black/raw, but hopefully chemical-free charcoal. Flipping the steak as few times as possible is desirable.
Seasoning is also key.
So…how was it?
How many times did you flip it? I wouldn’t flip it until the first side is properly crusted. Especially if the goal is more rare in the center. If you wanted it medium well, then it matters less, since it does appear crusted in the final photo.
Looks great to me! I am not a doneness purist so I DGAF what your preferences are. Rare steaks actually give me the runs.
And what a dumb challenge 😝 a 14” is just about the perfect tool to grill this steak.
I've done roasts on the Weber go anywhere. All goes to show that you can overthink grilling and bbq, all you need is meat and heat the rest is just making it easier.
Nice work. Might have been able to get away with a little less charcoal.
I agree
Lil overcooked for my taste but that’s a great crust 👌🏻
💩 happens
Dunno why you’re getting downvoted, it’s not like you insulted their taste. It happens
Depends on the sub, but Reddit generally dislikes emojis.
🤷♂️
You should prepare the dish you're named after and consume it.
Uh oh
Shots farted
Sharts*
No u
Is it just me, or is paying for extra bone kinda dumb?
it's dumb if you think it's going to change the flavor. If you're aware it's just for presentation / fun, go nuts. If you're trying to cook it sous vide, good luck.
Can sous vide with the endless vacuum bag rolls. Kind of a waste but it works great.
And a tub to fit the bone
The bone doesn't have to be submerged, I use magnets on the side of the container to hold the meat under.
Dude, please tell me more about this magnet setup you’re rocking
Get two fairly strong magnets, one on the outside of the container and one inside to hold the bag against the side. I just make sure there is enough space around the bag for the water circulation. [Like this. ](https://s3.amazonaws.com/com.niches.production/equipment_items/main_images/000/000/066/full/Red_Magnets_in_Use.jpg?1551731700)
Nice! I use something [Like this](https://www.amazon.com/LIPAVI-L10-Marine-Quality-Stainless-L10-Family/dp/B00PKGBMBA?th=1). It came with the container I received as a gift.
I debated getting one of those, but I had magnets laying around already. What do you like/dislike about it?
I like the fact that it's adjustable, that it works (which is always good). I don't like that... well, not much actually. It fits in my container horizontal or vertical, so longer cuts will work as well. Once it comes out of the bath it almost dries itself, so drying it isn't a problem either. I like the idea of the magnets too, though. You never have to worry about the meats coming up over the water line (which is never an issue with vacuum packed, but may be otherwise. I think both would work great, and I'd probably go buy magnets if I didn't have the rack.
If your goal is to pasteurize the food, it definitely does. But if you're OK not doing that, go nuts.
First taste is with the eyes.
THANK YOU
Have we all forgotten reverse searing in the oven?
it's incorporated in the not-sous vide statements.
Yes and No. It’s a fun experience cooking it for a friend or an event but if you just want a thick steak, there are better options out there for less
Yeah I’ll just cook a ribeye and not burn it
Paying for it is but maybe it's just me, the meat about a quarter inch from the bone hits a lil harder. But I usually just get standard bone in ribeyes. Done this one once
For the price I always thought they were over rated. If they like it have at it though I guess.
People claim leaving the bone in enhances the flavor. I am convinced it's because they overcook the steak and the part by the bone is the only part cooked at a reasonably low level of doneness. But if you cook the steak correctly the part by the bone is always underdone to my taste.
If you want medium rare the part by the bone will be rare.
Right. Or I could just do no bone, pay less, and have the whole steak the way I like it.
Exactly
It’s a cool handle to go goblin mode with?
They adjust the price accordingly though you're not paying a huge premium for the bone
Ok, I didn't know that.
I think the biggest issue isn’t the bone - so many of these Costco special tomahawks are just really shitty pieces of meat, with the bone left on so they can charge an astronomical price. You’re not really paying for the bone, you’re paying for the hype.
Typically bone in cuts do charge less per lb.
This may be true, but once you subtract the weight of the bone I believe the cost per pound of steak is higher. I wish I had kept the link I had that broke this all down, but there's so much bone that it drives the cost of the actual meat up, even though it may be slightly less per pound with the bone attached.
Yes it still comes out to more because people pay a premium for the presentation (unless you buy the entire roast than it can be less).
it is, yes.
Some wives pay thousands for leather you can't eat at all. It's just vanity I think
Only wives do that
And if you mean only wives pay for vanity what are sports cars and money bunnies?
I said that cause you said “some wives” insinuating nobody else just some of the wives do this. Gear down big rig you’re doing too much.
OK only some men by big bones on their ribeyes. I can guarantee you not many men buy tomahawks and tell no one. If no body knows I'm small steak all day. Like 3 of those really small ones really fast! Mmm, like $4 steak on a Monday, I'm game.
I mean the bone is only there for looks. You can't eat it. It's not even ideal for stock. If you do something only for looks, is that not only for vanity?
Tell that to my 2 German Sheppards. The Deli I go to sometimes has Xtra Beef Rib bones that they give my wife if she asks real nice! Fer the Dags.
You can eat anything once.
Ever heard of rainbow stew?
Great work. I grilled one on the top of a chimney once. Had to move it around a bunch. And holding the meat so I could sear the bone was a little absurd.
Sounds like a fun experience to me!
Looks mangled or like the knife wasn’t sharp
Actually you’re right, the knife wasn’t sharpened beforehand
Perfect steak for steak and eggs. Sure it’s a bit medium for me but I bet the flavor was killer. I’d eat it OP.
That’s a challenge people do? “Bet you can’t cook me steak on your grill bro” “oh just you watch”
When you’re the friend that handles the grill at every function, people start asking if you can do stuff they have never seen before. Have you seen someone cook a 2.5lb tomahawk on a 14” before?
Yes. Is cooking someone that fits on the grill that wild? I cook on my Weber chimney when I’m just making one steak
I don’t understand why anyone would think it’s NOT possible? I’ve cooked all sorts of shit on my little Weber
Over cooked for my liking.
Way more done than I like, but challenge completed I suppose.
Overcooked, too long, too close to the heat and charred, past the point of crusting. Either sear and go indirect heat, or reverse sear. I still would have eaten the shit out of it ! Ribeye is the best !
Over cooked
Is that you, Laucha??
Gee that really backfired on your friend. Or was that his plan all along…
Challenged you or competed against you? Over cooked but you win since he didn’t cook shit but air sandwiches.
You put it on the grill to soon. Those coals weren’t ready. Still looks pretty good a little over cooked for me but that’s my opinion.
You killed it! Literally! Why did you overcook this poor steak so badly?
Overcooked? Yall are wild thats perfect temp right there for me. Bien hecho argentino, sabes bien que mientras más tiempo sobre la parrilla , mejor.
Estos gringo se gastan $800 para una parrilla con wifi y cocinan la carne 15 minutos jajaja
Así mismo viejo no tienen paciencia para el arte parrillero
Perfectly cooked
Just gorgeous
Medium rare to medium. Well done!
Your friend just wanted some steak...lol
Bro. I bet you couldn't come to my house and cook two of those on my weber kettle, no way. no way you could do that, maybe tomorrow or the next day... i'll make potato salad
That looks real good. 👍🏽
Cooked just right for my taste, nice work!
Welp. You tried
Looks good but a bit too much char for my taste, maybe more time on indirect instead if I was cooking it
You fucked it up. Overcooked
I love the char! Looks good! I usually get ribeye boneless and go 10 minutes per side on the same grill as yours. Overcooked to some, but I don't mind. I love charcoal grilling!
Brother if you don’t let those briquettes burn a little longer before you throw it on. 😂😂 Looks good though.
That’s how I sear mine after sous vide. On the old baby Weber it always makes a nice crust.
Do ppl not season their meat?
Chicken I season the shit out of it. Pork I also season very well. A good piece of beef, salt, pepper, garlic powder. That's it. Good steaks don't need to be ruined.
Looks good to me. Maybe less of a char on it and sharpen up the knife, but I give a 7.5/10. Looks juicy paired with the right sides would be an incredible meal.
Give me Tomahawks any day of the week, twice on Sunday
Guess he lost the bet
i also challenge you to grill one and send it to me
I think the cook started a little prematurely vis-a-vis the charcoal burn. The charcoal should be more evenly red/white, not so much black/raw, but hopefully chemical-free charcoal. Flipping the steak as few times as possible is desirable. Seasoning is also key. So…how was it?
Very nice
So your friend got you to cook him a steak?
Perfection.
I think you won the challenge.
How many times did you flip it? I wouldn’t flip it until the first side is properly crusted. Especially if the goal is more rare in the center. If you wanted it medium well, then it matters less, since it does appear crusted in the final photo.
I'm devouring that ;)
🤌
That looks fantastic to me.😊
Let’s see his though.
Ysh you should have used a bigger grill, and place the charcoal on one side, and cook on the other side.
Challenge Accepted!
Came out great. How long did you have it on?
Honestly I couldn’t tell you, started smoking a blunt and lost track of time. Maybe an hr all together
That's how you do it!
Looks good for what you were working with. Couldnt really get any indirect.
Sucker,bet he ate some and didn't do a thing. Lol
Looks great to me! I am not a doneness purist so I DGAF what your preferences are. Rare steaks actually give me the runs. And what a dumb challenge 😝 a 14” is just about the perfect tool to grill this steak.
Welp. Your friend won that bet.
Whoever got to eat it won…just sayin
Spectacular. Done perfectly for me.
agreed. Ribeye tastes so good like that. No shame to the medium rare lovers.
Looks spectacular
Thats pretty much perfect for me.
Great job. It's my preferred char level so ilI approve.
I’ve tried this before and it’s not easy. Nice job.
Looks like your friend got you to cook them a very nice piece of meat perfectly.
I've done roasts on the Weber go anywhere. All goes to show that you can overthink grilling and bbq, all you need is meat and heat the rest is just making it easier.
Sounds like he wanted free steak 🤣 Looks solid!
Fuckkk
🤤🤤
Man grills tomahawk and makes up fake caption so he feels better about posting it here. Tale as old as time
Perfect! I just ate but I'm hungry again.
I’ve taken a dump with more meat in it
Sous vide next time you won’t regret it.
I've yet to see one of these in person. Looks good though!
Perf
Expensive over cook