{"id":1299,"date":"2017-01-01T19:17:50","date_gmt":"2017-01-01T19:17:50","guid":{"rendered":"http:\/\/www.venividiedi.net\/?p=1299"},"modified":"2017-01-01T19:37:34","modified_gmt":"2017-01-01T19:37:34","slug":"tomahawk-steaks","status":"publish","type":"post","link":"https:\/\/www.venividiedi.net\/?p=1299","title":{"rendered":"Tomahawk Steaks"},"content":{"rendered":"

What in God’s name is a Tomahawk steak? If you have to ask, don’t despair. I have never heard of it until late this year when we had dinner at Eddie V’s and the way it looked and tasted has haunted my mind since. \u00a0From that, I kept hunting for other places that have it. There’s not a lot. And I am speaking from Houston, which is easily the steak capital of America (it may actually be Dallas, but, pretty close).<\/p>\n

So before I proceed any further, I want you to behold how it looks. It’s huge. It’s called Tomahawk because it resembles a Tomahawk axe. It\u00a0is an on-the bone Rib Steak, cut from the fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone.<\/p>\n

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A picture is worth a thousand words. Top is the Tomahawk steak, bottom is a lamb chop. Did I already say that this thing is huge?<\/figcaption><\/figure>\n

A Tomahawk cut can’t be less than 2 inches thick. End to end, it’s about 18-20 inches long and weight about 3-4 pounds of yummy,marble-y goodness.<\/p>\n

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The pieces I got are about 3 inches thick and 18 inches long. I don’t know why I bought 2 of these. I guess because it just looks so dang pretty.<\/figcaption><\/figure>\n

Because it is really thick, this is not something you can just slap onto to the grill. Chances are, you would cook (and char) the outside of the meat, leaving the inside cold and horribly undercooked.<\/p>\n

So the trick is by first doing indirect grilling. By definition, indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. Set the grill at 250, then cook for about 30-45 until heat registers at 110. Low and slow is key. \u00a0After which, remove meat then let rest while you set your grill to 600.<\/p>\n

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This is the longest part of the whole drill. It takes a while for the grill to crank up, so for the meantime, grab an 8 year old port. It’s new year, afterall.<\/figcaption><\/figure>\n
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When grill is 600, sear each side for 4-5 minutes. Note that D is wearing shorts. Welcome to Texas Winter 2017. It’s 65, for crying out loud…<\/figcaption><\/figure>\n
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When meat reads 130-135, it’s good to go. \u00a0Hickory chips on the side is blazing. The smell is amazing. This is what heaven probably smells like.<\/figcaption><\/figure>\n
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Slice against the bone. I marvel at how evenly we managed to cook this.<\/figcaption><\/figure>\n
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Teenager-approved! Beans polishing off the bone.<\/figcaption><\/figure>\n
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Cookie is making sure that nothing goes to waste.<\/figcaption><\/figure>\n

So this is how me and my family spent the first day of 2017—by eating. No surprise there. But we did venture into the new and the wild. True, good things come to those who wait. But better (and more amazing) things happen to those who get off their butts and pursue the things (and food) they love. I have always been proactive kind of person. I fear that if I get anymore proactive than I am now, I might have a seizure. But for as long as I can, you can \u00a0bet that I will. Here’s to more food adventures in 2017. Cheers!!!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

What in God’s name is a Tomahawk steak? If you have to ask, don’t despair. I have never heard of it until late this year when we had dinner at Eddie V’s and the way it looked and tasted has haunted my mind since. \u00a0From that, I kept hunting for other places that have it. … Continue reading Tomahawk Steaks<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[],"class_list":["post-1299","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-i-me-and-myself","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p71dzN-kX","jetpack-related-posts":[{"id":1088,"url":"https:\/\/www.venividiedi.net\/?p=1088","url_meta":{"origin":1299,"position":0},"title":"Steak, Steak and More Steak at Eddie V’s","author":"certifiedfoodie","date":"September 10, 2016","format":"gallery","excerpt":"D's IT team recently got certified for ISO 20071. Please don't ask me what that means. I have absolutely no idea. All I know is that it is very prestigious, very few companies have achieved this, he stayed for work on more than one occasion, and when they got certified,\u2026","rel":"","context":"In "H-town (Houston)"","block_context":{"text":"H-town (Houston)","link":"https:\/\/www.venividiedi.net\/?cat=4"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2016\/09\/image-26.jpeg?fit=658%2C848&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2016\/09\/image-26.jpeg?fit=658%2C848&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2016\/09\/image-26.jpeg?fit=658%2C848&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":464,"url":"https:\/\/www.venividiedi.net\/?p=464","url_meta":{"origin":1299,"position":1},"title":"My Prime Rib Roast","author":"certifiedfoodie","date":"January 1, 2016","format":false,"excerpt":"I remember the days when I wasn't much into cooking that we would get our \"prime rib fix\" during holidays at the Four Seasons. They always had a dinner special at $75\/head. With drinks and tax, that was an easy $300 dollar. Ouch! It got me into thinking on how\u2026","rel":"","context":"In "I, Me, and Myself"","block_context":{"text":"I, Me, and Myself","link":"https:\/\/www.venividiedi.net\/?cat=6"},"img":{"alt_text":"I use Himalayan salt because Facebook is all over it with its supposed therapeutic effects. Couldn't hurt\u2026and it looks pretty too. ","src":"https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2015\/12\/image-194-300x225.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":833,"url":"https:\/\/www.venividiedi.net\/?p=833","url_meta":{"origin":1299,"position":2},"title":"B & B Butchers and Restaurant","author":"certifiedfoodie","date":"May 15, 2016","format":false,"excerpt":"D and I spent the better part of this week acid-washing the pool. For those of you who don't know what the heck that is, it is when you drain out the pool then wash its walls with acid to remove all the gunk and algae that has accumulated, giving\u2026","rel":"","context":"In "H-town (Houston)"","block_context":{"text":"H-town (Houston)","link":"https:\/\/www.venividiedi.net\/?cat=4"},"img":{"alt_text":"the left side of this pic is before the acid wash, the right is the after","src":"https:\/\/i0.wp.com\/www.venividiedi.net\/wp-content\/uploads\/2016\/05\/image-42-300x225.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1337,"url":"https:\/\/www.venividiedi.net\/?p=1337","url_meta":{"origin":1299,"position":3},"title":"Righting a Wrong","author":"certifiedfoodie","date":"January 28, 2017","format":"gallery","excerpt":"Vallone's is D's favorite steak restaurant in Houston. So when he got the news about his promotion, it was not a surprise that he chose to celebrate it here. 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