Good to cook

Tuff and too much money

Too expensive, too chewy

Meat was very tough.

Mouth watering meat!

Every tomahawk steak I've ever purchased has weighed close to 3 lbs. I submitted a delivery order, knowing it was a gamble. The steak I received was approximately 1.2 lbs, so mostly bone and horribly trimmed. What a joke. That should not be sold as a tomahawk.

These are great steaks to impress your friends and family with. Here is how I cook them to perfection every time by reverse searing them. You will need a smoker and a BBQ for this recipe. Remember that we are not trying to cook the steak in the smoker, just give it a great smokey flavor. When you take your steak out of the smoker it will only be at 120 degrees (below rare) so you will want to finish it on your grill to perfection. Estimated time in the smoker for a 1" steak is 1 hour. A 2" steak will take about 2 hours. Season steak 20 minutes before smoking and put back in the refrigerator. Yes...put it back in the refrigerator to keep it cold. We want the steaks to smoke for at least 1-2 hours. Keeping them cold will allow time for the smoke to penetrate the meat without overcooking the steaks. Get your smoker going with either Hickory or Mesquette wood chips and get smoker to 175 F. Once ready and smoke is rolling, remove the steak from the refrigerator and insert temperature probe in the thickest part of the steak and place it on rack. Close smoker and to smoke the steak. After about 45-90 minutes start your grill so that the grates get nice and hot. When the steak gets to 120 degrees, remove steak from smoker and sear it until it reaches your desired doneness. Just a minute or two on each side should do it. Enjoy !

Delicious

Stake came out killer for me. I salt and peppered heavy and used a dry rub steak seasoning and wrapped tightly in cellophane wrap for two hours prior to cooking. Pulled the meat from the fridge to rest for 30 min in room temperature prior to cooking. Did a reverse sear for the first time and will be doing it on all thick cuts. Flip every 5 min or so and once you are 15* from your desired cooked cut sear it over the direct heat. This locked in the juices and finished the rest of the cooking. Let sit for 5 min and enjoy.

Love this steak. This time paired with Tails from the Club. I like the reserve sear method. Oven at 170 until 10 degrees under desired temp. Then pan fried on stove until crusty. Yum Yum Yum. Had a nice dinner celebrating our daughters 25th birthday.