Posted: 9/15/2025 9:39:39 AM EDT
I usually finish my smoked steaks on the flat top, but I watched THIS video and wanted to try it out. Followed it pretty close with some exceptions: I didn't have the W'ham seasoning, I used my own SPG, and I smoked it at 225° until 130° internal.   Was it absolutely delicious? Yes Would it have been even better if it was seared? Also yes |
Now I'm hungry for a steak! Looks great OP.
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Looks real good OP. Something I have been experimenting with lately, is Shio Koji. It is a Japanese marinade method for aging meat in just a few hours. I learned about this from the September/October issue of Cooks Illustrated. I purchased some ready-made Shio Koji off Amazon just to test. Did a few steaks, and while a cheap cut, they were pretty tasty. I then looked around all the Asian Markets locally, and they had never heard of it, although it is pretty popular in Japanese cooking. So, I found the recipe to make my own also in that CI issue. Again, I purchased Koji Rice off Amazon and have started the week long culture. I plan on using it on some good quality steaks soon. When I saw your Tomahawk steak, I immediately thought about how good it would be aged with Shio Koji. Shio Koji More |