BARDSLJR Posted September 2, 2020 Report Share Posted September 2, 2020 Ladies and Gentlemen, I saw one of those barbecue competition shows the other day, and the pitmasters were challenged to cook brisket point for burnt ends and big huge old Cowboy Steaks- big ribeye Tomahawk type steaks. So, inspired by that, I ordered a couple of prime ribeye Cowboy Steaks, one cut 3" thick, and the other 4". This should be interesting and fun. So, does anyone have any experience cooking these monsters and tips on how to conduct this cook? The smaller one is 2.3 lbs and the bigger one about 4.1. Any tips or recommendations would be welcomed. 5 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted September 3, 2020 Report Share Posted September 3, 2020 Smoke @ 275 degrees or Sous vide to 130-135 degrees then sear over very high heat 1.5-2 minutes per side. Probably obvious... You may have been looking for something more inventive. 4 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted September 3, 2020 Report Share Posted September 3, 2020 3 hours ago, Wingman505 said: Smoke @ 275 degrees or Sous vide to 130-135 degrees then sear over very high heat 1.5-2 minutes per side. Probably obvious... You may have been looking for something more inventive. I did not mean to sound disrespectful. I hope that it didn’t. I just don’t think I do anything too innovative. 😊👍 3 Quote Link to comment Share on other sites More sharing options...
Basher Posted September 3, 2020 Report Share Posted September 3, 2020 Bards I’ve cooked a few of these.Set up for 2 zones.Spice to your preferred flavour.Let the steak drift up to just short of your desired temp in the KK with early smoke.Then reverse sear on grates low down.Good luck whichever way you choose.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted September 3, 2020 Report Share Posted September 3, 2020 The technique using the sear method I have found is to not be afraid of turning or flipping for quick short periods. Letting a steak as large as that to sit there will only allow the middle to remain pink while the outer portion looks fully cooked if it isn't turned often enough . Wingman and Basher are spot on target for a saving grace method for balance however, the continuous short time flip is an alternative. Have you tried Umani or Dried shitake mushroom seasoning, it enhances flavor profile on large steaks as this? Good eating and good luck. 2 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted September 3, 2020 Author Report Share Posted September 3, 2020 Yes, I think I am hearing the same thing everywhere: quick sear, then cooking over moderate heat for 12-15 minutes per side, flipping frequently. The problem is, if I sear on the 32" KK, I will not be able to get the temperature down again- there is no "hot side/cooler side like in a charcoal grill. So I am thinking maybe I use the infrared broiler on my gas grill for the initial sear, and then finish on KK with a nice combo of charcoal and wood, probably mesquite. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 3, 2020 Report Share Posted September 3, 2020 I've only done 1 this big. Started out in the sous vide, then final sear on the grill. Use the basket spitter (assuming you have one) and reverse sear. Roast up on main grate on the indirect side until 5 degrees below target, then drop down to the lower grate on the direct side, flip every 30 seconds until you have a crust built up. Can't wait to see the pictures! 4 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted September 3, 2020 Author Report Share Posted September 3, 2020 Yes, I have a basket splitter (that I have never used)- I can try doing it that way, thanks. This will be probably a weekend project. 3 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted September 4, 2020 Report Share Posted September 4, 2020 Do the sear second. Smoke it first, get it to temp, take it off to rest for about 10 minutes as the cooker come up. Open the vents wide, let it heat up, then put it back on 1.5-2 minutes per side. 3 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted September 4, 2020 Author Report Share Posted September 4, 2020 Well, as luck would have it, we were in Costco this afternoon (to my Aussie friends: Costco is a huge buying cooperative, run practically like a non-profit, that has a very large national presence in the US, enormous buying power that extracts razor thin discounts in bulk buying and passes them along to their "members"). Passing along the meat counter, I found they had- and this is in my experience unusual - these huge Cowboy/Tomahawk ribeye cuts for sale for $11.99/lb. This is about half of what I would pay a good local restaurant supplier or Snake River. Did I mention, "prime"? So I brought one home, and had my first experience cooking....not bad. I probably could have moved it farther away from direct heat and cooked slower, but overall, it was good experience and I think I have this cut at least partially figure out. PS, Don't hate me, but I still like filet mignon (tenderloin) better. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 4, 2020 Report Share Posted September 4, 2020 Looks great nice cook! Hey what’s not to like about filet mignon? But that steak looks pretty tasty. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2020 Report Share Posted September 4, 2020 I like filet mignon too. See you are not alone here. 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted September 4, 2020 Report Share Posted September 4, 2020 4 hours ago, MacKenzie said: I like filet mignon too. See you are not alone here. My wife’s favorite. 😊 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 4, 2020 Report Share Posted September 4, 2020 Wow, $11.99! That's way cheaper than my CostCo. I'm happy with $16.99 Prime. Nothing wrong with a nice filet. 4 Quote Link to comment Share on other sites More sharing options...
BARDSLJR Posted September 4, 2020 Author Report Share Posted September 4, 2020 NICE. Well, as far as filets, go, I stand by my choices. They also say "real" scotch drinkers prefer the peaty ones- Tallisker, Laphroig, Lagavuillion.....but I prefer Glendrinach, Glenlivet, Glenfiddich. So there.... 1 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 5, 2020 Report Share Posted September 5, 2020 These thick cuts are great candidates for the reverse sear process. I hate to complicate things but the internal temperature at the point you remove it from the low temp phase depends on whether you are throwing it on another high heat source right away or giving it a rest period before you sear (while you bring the kk to scorching hot). If I am going to let it rest to finish on the kk, I will cook to about 122-125 for medium rare. At that point, it will reach medium rare while it rests and start to go back down. The short sear doesn't cook it any further and there is no rest period at the end. A lot of the time, I will bring my Evo griddle to scorching to be ready to go right on without resting and in those cases, I will only cook to about 110 or so. I can get a really good sear that way and continue to check the internal so I don't overshoot. I will rest at the end of the sear. Great job on yours! 2 Quote Link to comment Share on other sites More sharing options...
