Life’s simple pleasures

Cooking a single tomahawk steak, reverse seared, is pretty straightforward. With little effort, the reverse sear on the Kamado Joe is super easy especially with the divide and conquer system. The cooking flexibility is amazing, so many configurations for all modes of cooking.

Cooking the Tomahawk Steak Reverse Sear Take 2

Similar to my last Tomahawk steak. For the “slow” part of the cook, I was looking to come up to around 275F (130/140C). Based on the size (1.4kg), and being so similar to the last cook the target time was 90 mins. At this stage I am aiming for an internal temp of around 120° F – 125° F (48.9° C to 51.6° C) [rare]. Then with a sear of ~3minutes each side we would get to our desired finish temp of 130° F – 135° F (54.4° C to 57.2° C) [med rare].

As Homer would say… Doh!

And this is where some sort of remote thermometer would make life even easier. I again overshot the desired temperatures. Was 2-3 degrees over my perfect, but it was still mighty fine!!

At the 90min mark, should have been earlier as it was slightly warmer than I was aiming for. I pulled it off and it was around 127F. (53c) Wrapped in foil for the 10 minutes or so it took the Kamado Joe to come up to temp (Searing hot approx. 500F/250C) and put it on the lower grill for 1 minutes each side. The sear portion was a lot less than ideal as I was worried about increasing the temp too much.

All in all, it worked out awesome, after a decent rest the meat fully relaxed and was amazingly moist and packed full of flavour. Thanks to the Cape Grim beef and the addition of my favourite beef rub (at least at the moment) Lanes Ancho Espresso and a sprinkling of the Stubbs Steak seasoning for that added zing.

If you are in or around Brisbane, I can highly recommend the Low and Slow Meat Co – awesome good old fashioned service and super high-quality products. By no means are they the cheapest, but they are certainly up there with the best.

Enjoy the photos!!

Till next cook. Joe On !!