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Lot o points [157957]
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Just bought two giant Kobe tomahawk steaks.
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May 23, 2024, 10:47 AM
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Any preparation suggestions after I take them out of my freezer and prepare them for Mother’s Day 2025?
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Oculus Spirit [77711]
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Def go w the McLovin method.
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May 23, 2024, 10:49 AM
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Boil them for a few minutes then throw on the grill around 200 degrees for 5 minutes. Perfect McLovin
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Oculus Spirit [87832]
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Your last steak poast proved you don't know the difference between medium rare
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May 23, 2024, 10:52 AM
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and room temp.
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CU Medallion [67679]
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AS TRDJ always says, before the steak goes in the freezer
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May 23, 2024, 10:52 AM
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Step 1 - put the milk in the freezer
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All-In [28905]
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Re: AS TRDJ always says, before the steak goes in the freezer
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May 23, 2024, 10:56 AM
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Hall of Famer [22619]
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Heisman Winner [136757]
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I think the number one thing you have to keep in mind when dealing with Kobe
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May 23, 2024, 10:53 AM
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is to NOT let them get on a helicopter.
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All-In [28905]
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Oculus Spirit [87832]
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Carefully cut the bone away from the steak
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May 23, 2024, 10:56 AM
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and shove it up your ### - flow0440
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All-In [49058]
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Huh?
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May 23, 2024, 11:04 AM
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The bone or the steak?
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All-In [45288]
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BOAHSY***
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May 23, 2024, 11:04 AM
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All-In [32108]
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Hall of Famer [22619]
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reading btwn the lines here
May 23, 2024, 11:59 AM
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he's saying your like beef bones in your rectum
I think
don't shoot the messenger
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All-In [32108]
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ok, but how does HE know?***
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May 23, 2024, 12:35 PM
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Oculus Spirit [79823]
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I like to rub them with ketchup and add a generous amount of Lawry's seasoning
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May 23, 2024, 11:07 AM
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salt. Then cook in the oven at 350 until internal temp hits about 160. Delicious.
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Oculus Spirit [98609]
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When I get a hold of a nice steak, tick cut, etc.
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May 23, 2024, 11:12 AM
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I usually sear it on a skillet on the side burner with some butter, seasoned salt, and a small dash of rosemary and thyme. Then slap it on the grill a few minutes. Thinner, cheaper cuts I just slap on the grill. But a good searing, of a thick juicy steak, can't be beat IMO. And the skillet does better than trying to accomplish a good sear on the grill. Skillet sears at 600 degrees, whereas the grill will turn into a flamethrower at that temp, and won't cool down fast enough. So sear, then a little time on a 350-400 degree grill.
But that's a bigazz steak, so results may vary. Sear it on a blackstone maybe?
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All-In [48060]
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^^^^THIS^^^^^^^***
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May 23, 2024, 12:33 PM
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