Well it only took two months to get to, but here will be the final blog/recipe for our Father's Day Feast (2023) and it focuses on the main star: Tomahawk Steak! This one is going to be broken down a little bit more than my usual blogs as I want to give you the "what I did" and then the "why I did it". That way you can quickly see what to do (and not have to read about my third late husband's aversion to Arapohoe cuisine, or whatever else garbage recipe-bloggers include to make it unbearable to follow their methods) but have some more background. After all, this is a great (and expensive) cut of meat to be messing around with.
Ingredients
Tomahawk Steak
Rubb{s} (I used All Purpose, Sedona Smoke and Sweet Devil)
Unsalted Butter
Honey
Tools
Meat Probe
Aluminum Foil
Cooking Devices (I used both a charcoal grill and Traeger smoker)
Quick Hitter - Process
Wrap bone in foil
Season steak, all sides and edges
Cook to 120-degrees internally (use probe), flipping halfway through
While steak cooking; mix melted butter, Rubbs and honey together
Move to smoker (at 450-degrees)
Cook each side for roughly 8 minutes, putting honey/butter mixture on top each side as well
Pull and let rest 5 minutes before cutting into
Enjoy!
Deep Dive - Process
I wrapped the bone in foil to preserve it's nice, white finish at the end.
I used Sedona Smoke (SS) and Sweet Devil (SD) on one side and edge.
I used All Purpose (AP) and Sweet Devil on the other side and edge.
This was mostly to broaden the flavor profiles.... and because i was low on both SS and AP.
I didn't go solo SD as it wasn't an appropriate option as only seasoning on it.
I cooked for the first part on a little charcoal grill because I wanted to get some of that flavor profile onto the meat. And I didn't have the room/pellets on the Traeger for a long smoke.
Now I did have a hot spot on the charcoal grill, so that did make that area a little more well done than the rest of the meat.
For the honey/butter mixtures I did make two seperate small dishes and each had a little bit of the AP or SS in there as well.
You gotta use a meat probe for such a cut of meat as time/temp. aren't as much of a guarantee as a probe internally provides.
I went for 120-degrees internally as that was what many people suggested for first time trying.
As stated above, all this deep dive section is here for is to explain why I did what I did.... And honestly after savoring every bite and slathering over the bone (much like Tiger in Fievel Goes West when he learns how to be a dog)... I am gonna do it again!
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