This BBQ Steak Trick Will Blow Your Mind!
A Dry-Aged Tomahawk Hung Over the Fire
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Introduction
Direct-Fire Tomahawk on the Duck Rack, Finished with a Caveman Sear
What's up BBQ fans! Today we're hanging a 60-day dry-aged prime tomahawk directly over the fire on the Komodo Kamado 38. I've never done this with a tomahawk before. Let's get into it.
Layering the Flavors
A 22-hour dry brine. The afternoon before, I seasoned it all over with Diamond Crystal kosher salt and fresh cracked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%), then set it uncovered on the bottom rack of the fridge. On a steak this thick, just over 2 inches, the dry brine gets the salt all the way through.
Coffee char. Komodo Kamado's lump made from coffee wood. It comes in funny little shapes but burns nicely, and on beef it really stands out.
One chunk of Bear Mountain Cherry wood for a little sweetness in the background. We're not trying to smoke the steak, just add another layer of flavor.
The duck rack. One of my new favorite Komodo Kamado accessories. It lets you hang meat right over the coals, so the fat renders and drips into the lump and smokes back up into the meat. When I did four chickens this way on my 32, it was some of the best chicken I've ever made.
The Setup
Cherry chunk on the bottom, then about half a basket of lump over it, concentrated in the center so the fat drips right onto the hot coals.
Lit with the GrillGun (use code: RUMANDCOOK to save 10%).
I opened the top about three turns to get up to temp, then closed the bigger left bottom vent and ran just the right one, a quarter turn open, to hold 250°F.
Let it burn 15 to 20 minutes before the steak goes on so the smoke cleans up.
How do you hang a tomahawk? With power tools. I drilled a hole through the bone, not at the very end, so the steak hangs over the coals with a little breathing room, then hung it on a stainless steel hook from the duck rack.
I probed it with my ThermoWorks RFX, set the alarm for 125°F, and closed the lid so the fire didn't run away.
The Cook
About 1 hour 15 minutes at 250°F, rotating the steak 180 degrees halfway through for even color. I pulled it at about 124 to 125°F.
Carryover surprised me. They say 5 to 10 degrees, and I figured a 250°F cook wouldn't carry over much. It still climbed to 133.4°F. I like mine around 130 to 132°F, so pulling at 124°F would have been perfect. If you like it rare, pull at 113 to 115°F.
The Rest, Then the Sear
Some people reverse sear, then rest. I like to rest first, then sear. The crust stays crisper because it hasn't had time to soften in the juices. I'm splitting hairs, so do it either way.
Rest 15 minutes.
Meanwhile, open it up: about four turns on top and both bottom vents wide. The dome hit 700°F.
Rake the coals together so you get good contact.
Caveman sear: lay the steak right on the white-hot coals, which were likely over 1,000°F, about 15 seconds per side, flipping a few times to build up the crust.
Taste Test
Solid pink all the way through, exactly how I like it. You can taste just a hint of cherry smoke, which is what I was going for, and the dry brine seasoned it throughout. The bonus is all that fat rendering into the coals, creating a smoke flavor bomb inside the kamado. Doggy approved, and Jake approved.
Final Thoughts
If you have a Komodo Kamado, I highly recommend the duck rack. It makes direct-fire cooks like this easy, and the results have always been impressive. Dry brine it, hang it over the fire at 250°F, pull it about 8 degrees shy of your target, rest it, and finish with a quick caveman sear.
Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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