Why the Bone-In Tomahawk Is the Best Cut of Steak Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
elli003
True Story. I did that 2 years ago - once, and never again, BUT IT WAS FUN. I wanted to impress my red-meat loving sweetheart with one of my outdoor grilling specials. When asked how she would like her steak cooked, she's the type that 'Thinks', but would never 'Say', Break the horns off, wipe it's ass and sear it till it moos. She goes full-animal with Bone-In steaks, so I knew she would love a Prime 1 Rib-Eye Tomahawk. But the sucker I bought weighed about 4 lbs. When I got home, I realized that I had another problem. That Tomahawk wasn't going to fit on those dinner plates. I had to look in the other room and find a large dinner plate CHARGER! Anyway, I grilled it and she was in meat lovers heaven - just gnawing away on that bone with a stack of dinner napkins at-the-ready. She gave me that look; pupils dilated with a big smile and said, You must have paid over 25 dollars, just for the bone. Next time, a nice Prime 1 Porterhouse will do just fine You get the Strip side and I get the Tenderloin side AND the BONE - and you'll get your desert right now. Come here and get your prize! Oh yeah. we grill a lot! LOL
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True Story. I did that 2 years ago - once, and never again, BUT IT WAS FUN. I wanted to impress my red-meat loving sweetheart with one of my outdoor grilling specials. When asked how she would like her steak cooked, she's the type that 'Thinks', but would never 'Say', Break the horns off, wipe it's ass and sear it till it moos. She goes full-animal with Bone-In steaks, so I knew she would love a Prime 1 Rib-Eye Tomahawk. But the sucker I bought weighed about 4 lbs. When I got home, I realized that I had another problem. That Tomahawk wasn't going to fit on those dinner plates. I had to look in the other room and find a large dinner plate CHARGER! Anyway, I grilled it and she was in meat lovers heaven - just gnawing away on that bone with a stack of dinner napkins at-the-ready. She gave me that look; pupils dilated with a big smile and said, You must have paid over 25 dollars, just for the bone. Next time, a nice Prime 1 Porterhouse will do just fine You get the Strip side and I get the Tenderloin side AND the BONE - and you'll get your desert right now. Come here and get your prize! Oh yeah. we grill a lot! LOL
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Zalman
This is deeply damaging to my diet. The only saving grace is that it's Sunday night and I ain't going to find meat like THAT on a day like today, at an hour like now. I'm not even going to nitpick about the cut being on the chuck side of the rib, I MUCH prefer the sirloin (small) side and a clear, well-defined, richly marbled eye. I do have one beef, so to speak. The long Tomahawk bone may scream something unintelligible, but it speaks only to the uninformed. It's a pointless marketing gimmick. It adds nothing. On the other hand it subtracts nothing, so if you feel better cooking and serving bones, go for it.
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This is deeply damaging to my diet. The only saving grace is that it's Sunday night and I ain't going to find meat like THAT on a day like today, at an hour like now. I'm not even going to nitpick about the cut being on the chuck side of the rib, I MUCH prefer the sirloin (small) side and a clear, well-defined, richly marbled eye. I do have one beef, so to speak. The long Tomahawk bone may scream something unintelligible, but it speaks only to the uninformed. It's a pointless marketing gimmick. It adds nothing. On the other hand it subtracts nothing, so if you feel better cooking and serving bones, go for it.
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Da
like 20 ounces, This is like one of the games we play, Like the next move, like in between, like an amazing steakhouse, like this is how we're doing it. This is like how its made. Getting this like big beautiful, like why would we pay that. like that's part of what makes it a beautiful steak. Like. Like. Like. Again, you all sound like nitwit 8th grade cheerleaders. Valley Girls
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like 20 ounces, This is like one of the games we play, Like the next move, like in between, like an amazing steakhouse, like this is how we're doing it. This is like how its made. Getting this like big beautiful, like why would we pay that. like that's part of what makes it a beautiful steak. Like. Like. Like. Again, you all sound like nitwit 8th grade cheerleaders. Valley Girls
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Gerry
The ribeye, cowboy, or tomahoax in this case is an ok steak for this cooking method. This cut is best from a whole slow roasting with minimal seasoning. The Malliard process both sides takes away from the succulent juices and flavor profile. But youre audience doesnt get that. Next week you can do a segment on microwave beef tenderloin and they can hush over that.
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The ribeye, cowboy, or tomahoax in this case is an ok steak for this cooking method. This cut is best from a whole slow roasting with minimal seasoning. The Malliard process both sides takes away from the succulent juices and flavor profile. But youre audience doesnt get that. Next week you can do a segment on microwave beef tenderloin and they can hush over that.
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Pete
This show is fantastic, but if you need to put butter on your steak, you're doing something horribly wrong. What is wrong with a ribeye that you need to add _anything_ to it. I totally get it, that like liquor, you should be able to do whatever you want to your dish to make it right for you. but adding butter to a ribeye is just awful.
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This show is fantastic, but if you need to put butter on your steak, you're doing something horribly wrong. What is wrong with a ribeye that you need to add _anything_ to it. I totally get it, that like liquor, you should be able to do whatever you want to your dish to make it right for you. but adding butter to a ribeye is just awful.
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Guest
never tried a bone in steak, always shy'd away from them because my dad says you're paying for the bone so you get less, and I tend to agree, if I buy 2 500g steaks, one bone in, one no bone, I get more for the no bone steak, idc if the meat isnt as flavourful (which is really personal preference) I get more of it
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never tried a bone in steak, always shy'd away from them because my dad says you're paying for the bone so you get less, and I tend to agree, if I buy 2 500g steaks, one bone in, one no bone, I get more for the no bone steak, idc if the meat isnt as flavourful (which is really personal preference) I get more of it
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SpaghettiKillah
1. stickin' salt to the meat like that dries it, it sucks the moisture. Salt should be added AFTER the cooking! 2. Flippin' it LESS is actually better. I don't think they know what they're doin' LOLI'm sure the stake is very good anyway (meat looks amazing) but it could be SO MUCH better.
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1. stickin' salt to the meat like that dries it, it sucks the moisture. Salt should be added AFTER the cooking! 2. Flippin' it LESS is actually better. I don't think they know what they're doin' LOLI'm sure the stake is very good anyway (meat looks amazing) but it could be SO MUCH better.
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ray
Very nice and simple way of cooking a steak, color on the meat is bright and fresh looking, The lady cooking the steak looks such a come and wonderful person. video has simplicity of american life style in it. I used to live in USA for thirty years and miss America every day now, from IRAN
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Very nice and simple way of cooking a steak, color on the meat is bright and fresh looking, The lady cooking the steak looks such a come and wonderful person. video has simplicity of american life style in it. I used to live in USA for thirty years and miss America every day now, from IRAN
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salty
Gotta love how people think enjoying wine is snobby/high brow, those same people mocking pbr/Coors. Comparing and contrasting is one thing, making absolutes when it comes to others enjoyments is another. There's a time and place for different scenarios.
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Gotta love how people think enjoying wine is snobby/high brow, those same people mocking pbr/Coors. Comparing and contrasting is one thing, making absolutes when it comes to others enjoyments is another. There's a time and place for different scenarios.
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Young
Best steak I have ever had by far is Hanwoo Beef from Korea. I have had beef from Japan, Texas, Oklahoma, Montana, France, Germany, Wyoming, Kansas, Argentina, Brazil, Morocco and several other places in the world. The Korean Hanwoo beef was the best.
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Best steak I have ever had by far is Hanwoo Beef from Korea. I have had beef from Japan, Texas, Oklahoma, Montana, France, Germany, Wyoming, Kansas, Argentina, Brazil, Morocco and several other places in the world. The Korean Hanwoo beef was the best.
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