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Tomahawk steaks (Bone-in Ribeye) are the rock stars of the
steak world! They're these super tasty cuts of meat that have a long bone sticking out,
just like a tomahawk axe. It's like holding a weapon made of deliciousness! The meat
itself is so tender and juicy, with these beautiful lines of fat running through it that give it
an amazing flavor. When you cook a tomahawk steak, it's like a culinary adventure. It's
the kind of steak that makes you feel like a boss when you eat it. Whether it's a special
occasion or just craving something awesome, tomahawk steaks are the way to go for an
epic meat experience!
How to prepare:
Heavily season with your favorite steak seasoning and place them back in the
refrigerator for at least 4 hours. Remember, this is a thick and marbled cut of beef that
can hold excess seasoning. Wrap the exposed bone in foil (not necessary); it preserves
the color of the bone after cooking.
After 4 hours, let them rest outside the refrigerator for 30 minutes. Prepare your grill or
smoker for a 2 zone cook as shown in my previous videos. I am using the hook method
over fire.
Place the steaks on the indirect side (it is ok if the bone hangs out of the grill). Once the
internal temperature reaches 110 degrees Fahrenheit, place them on the direct heat for
2 minutes each side. For a perfect medium-rare, I remove them from the heat around
124 degrees Fahrenheit. Make sure to rest them for at least 15 minutes before slicing.
Be sure to follow @ChairmansReserveMeat and check the link in my bio to find a store
near you. https://ter.li/hogza7
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