The Biggest Tomahawk Steak I Have Ever Cooked!
Reverse Seared On A Komodo Kamado
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Introduction
What’s up, BBQ fans? I’m Jake, and today, I’m embarking on an exciting culinary adventure—cooking the biggest Tomahawk steak I’ve ever encountered. This Australian Wagyu, weighing a whopping 58 ounces, is from Meat N Bone (Save 10% with code RUMANDCOOK) and promises a delectable experience. Join me as I walk you through the steps to perfect this beefy masterpiece.
Setting Up the Grill with Coffee Charcoal
To start, I’ve chosen Komodo Kamado’s coffee charcoal for its unique flavor profile. This lump charcoal, made from coffee wood, offers a blend of small and large chunks ideal for a long and consistent burn. I’ve had this box for about a year, and although packaging may vary over time, the quality remains top-notch. You can find it on Komodo Kamado’s website.
Preparing the Charcoal Basket
For this cook, I’ve set my charcoal basket to half capacity. This setup not only allows for a slower cook, ideal for a reverse sear approach, but also retains enough charcoal to crank up the heat for searing later. It’s a perfect balance to ensure your Tomahawk is cooked evenly and gets that crispy, charred exterior without burning out your fuel supply too quickly.
Bringing the Grill to Temperature
I’ve preheated my Komodo Kamado to a dome temperature of 300 degrees Fahrenheit, adjusting for a miscalibrated thermometer from a previous cook. By aiming for a grill temperature of around 250-275 degrees Fahrenheit, it allows the meat to cook slowly, enhancing its flavors and tenderness.
Seasoning and Prepping the Steak
The Tomahawk has been salt-brined for 24 hours, which helps to intensify its flavors. Just before cooking, I added black pepper using a pepper cannon (Save 10% with code: RUMANDCOOK), incorporating some smoked pepper for an added depth of flavor. The steak’s surface was dry, indicating it's ready to absorb all the heat and seasoning beautifully.
Cooking the Tomahawk
With the grill at the ideal temperature, I placed the Tomahawk on the cooler side of the grill for an indirect cook. This method ensures that the steak cooks evenly without the exterior burning before the interior reaches the desired doneness.
Monitoring and Resting
Using a ChefTemp Pro Temp Plus (Save 25% with code: RUMANDCOOK), I monitored the steak’s internal temperature closely. Once it reached 118 degrees Fahrenheit—accounting for carryover cooking—I removed the steak from the grill and let it rest for about 15 minutes. Resting meat before the final sear is crucial as it allows the juices to redistribute, ensuring every bite is as juicy as the last.
The Searing Finale
After the steak rested, I cranked up the heat on the Komodo Kamado, preparing it for the final sear. This step imparts a delightful crust that contrasts the tender, flavorful interior of the steak. A quick sear on each side caramelizes the surface, locking in the flavors and completing the cooking process to perfection.
The Taste Test
The moment of truth—cutting into the Tomahawk revealed a slightly more cooked center than I typically prefer, but the quality of Wagyu meant the steak was still incredibly tender and juicy. The coffee charcoal added a unique, subtle smokiness that complemented the richness of the Wagyu beautifully.
Conclusion
This cook was a testament to the capabilities of a good lump charcoal and the importance of temperature control in grilling a large cut like a Tomahawk. Each step, from seasoning to resting, played a pivotal role in achieving a steakhouse-quality finish at home.
For those daring enough to try this at home, remember that good ingredients, patience, and precise heat management are your best tools. Enjoy the process and the delicious results!
Thanks for following along on this culinary journey. If you enjoyed this video and learned something new, give it a thumbs up, and don’t forget to subscribe for more BBQ adventures. See you next time!
Thanks for watching
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