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Wagyu Tomahawk Ribeye

Topic: Cooking | Tags:

Jan
14
2019

Can a steak be fun? Sure it can! Take the Tomahawk Ribeye for example. Nothing screams fun like a huge steak with a huge bone sticking out for you to hold. It is one gorgeous looking steak! Now, take it up a notch and go for a Wagyu version and you will be dreaming about this steak for a long time.

I got this particular steak as a gift. Some people just know me so well. Thank you Everett!

Given the magnificence of this steak, I was worried about ruining it during the cook. I decided to go for the reverse sear method. Cooking it low and slow to get a nice even cooking throughout the meat would help ensure that every bite was cooked just right and also give it a nice bit of smokiness. Top that off with a nice sear at the end to get a bit of char and it came out just perfect.

If you want to pick up one of these, head on over to Snake River Farms. They have a great selection of steaks and amazing customer service. I have ordered from them many times for myself as well as gifts for other people. There was one mixup in an order in the past and they were VERY fast to fix the mixup and more than made up for the mistake.

So, how did I specifically cook this bad boy?

Start out by doing a dry brine the night before. If you have never done one of these, I suggest you start doing this on a regular basis. A dry brine is really just adding layer of salt to your meat and letting it sit overnight.

The next day and about 30 minutes before cooking, fire up your smoker to 225° and let it heat up. I used my trusty Rec Tec and set the extreme smoke mode for some extra smoke.

Once your rig is up to temp, put the steak on and let it cook for about 2.5 hours. If you want to shoot for medium rare (I sure hope you are not going beyond that), be prepared to remove the steak when it hits about 115°.

Before it gets close to that temp, make sure you get a direct heat cooker ready to go. In my case I was using my charcoal weber kettle and got the temp up around 600°.

Give the steak a nice sear and then let it rest for 5-10 minutes before cutting into one of the best steaks you will ever eat.

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