colewagoner
Mon, 01 May 2017 16:41:49 +0000
Anova Precision® Cooker

64oz tomahawk ribeye, dry-brined overnight with kosher salt in the fridge. Cooked in the Anova for 4 hours at 129. Post-bath, got a good dusting of Meat Church Holy Cow before tossing on the Akorn Jr Kamado for about 90 seconds per side. I realty wanted a ridiculous crust, and felt with the thickness (nearly 3") that I could get away with longer than my normal one min/side. Worked great. Steak can’t really get better than this!

5 posts - 4 participants