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38oz Tomahawk Ribeye is an imposing cut of meat. By cooking this cut longer than you normally would for a thinner ribeye, one is capable of getting the fat to render appropriately. That's very important to remember when cooking with larger and thicker cuts. Conversely, this cut is still delicate and should not be cooked much longer than the time prescribed herein. Also, since this cut is so thick it's important to sear all the sides as best as possible. Whether that be on cast iron, grill, chimney, etc... Once you've done that you have your work cut out for you finishing it. I suggest a buddy system to knock this one out. Also, some say that all a good steak need is salt and pepper. I say use whatever you want. It's your steak, you earned it, do whatever tastes good to you! (责任编辑：) |