Grilling & Cooking Tomahawk Steak

[Texas Maybe]

I buy all my meat at the "day old" counter. Kroger had a big Tomahawk marked down from $30 to $15, so I figured what the heck. I reverse seared it, and it looked great. Taste was okay, but man did it have a lot of fat. I'm not talking about marbling, but big globs of fat. By the time I trimmed off all the fat, there wasn't much left.

What do you guys think?

 

[Rob Lay]

interesting, I've never done one, but want to try, the pics on the Big Green Egg page look great. you can see quite a bit of fat in this one too, did yours have more?

 

[Texas Maybe]

Mind had a lot of fat around the edges and the bone. Then there was a lot inside the seams of the meat.

It’s hard to beat a tenderloin.

 

[2NA]

I've done the "Bludgeon of Beef" quite a few times. Ribeyes typically have some fat in them, it's where the flavor comes from. I'm going to try smoking one in my Memphis pellet grill with a reverse-sear.
I too look for the markdowns at Sam's Club. I've bought tenderloin for $8.49/pound. I still have a few in the freezer.