That would be frustrating. When we last visited my daughter and paid a visit to Red Raider Meats they were out of the dry aged ribeyes. They recommended the tomahawk steaks as the closest to them. I was a little intimidated by them, and they weren't cheap either, although 3-4 lbs each. They did look more triangular and less like a lollipop. Now kinda glad I opted for a tenderloin instead.Originally Posted by rob_s
Well, wife did one of the two tomahawks sous vide then finished on the grill (which is what qualifies it for this thread, haha). First issue, she had it in the bath at 140 (I think) for 4 hours and it came out with a center temp of 120. I suspect it wasn’t fully thawed when it went in. Second issue, for a family that prefers filet, there is a lot of this thing that is inedible. Third issue, because there’s really just one little medallion in the middle, there wasn’t really enough meat for two, let alone four, people.
I bought two originally expecting to make us each one on a night when the kids weren’t here, because I suspected there was a high ratio of inedible:edible. Now we have just one, so I guess I’ll maybe smoke/sear that one when nobody else is home.
Before “carving”
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All the inedible bits. What’s really frustrating is seeing some bits of actual meat in there but not willing to take the time to carve them out.
<snip>
Here’s the pic from the wild ford site. Blue arrow points to the only edible bit.
Attachment 84405
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