So a friend that we have dinner with and I go to a meeting with every Friday brings this by this afternoon and says why don't we have this for dinner Friday instead of the usual pizza! I say Great, have never cooked a "Tomahawk" Rib-eye, but always up for a new challenge.
I am not a big fan of Sous Vide for Beef for the Quality cuts, as most of the time, I do not care for the texture, so that is out for me. This is a 3.5lb. cut, so even with the bone, a pretty nice hunk of Beef! I am flip flopping back and forth on which way to go. Start it on the Memphis Pro at about 600° for about 20 minutes with a turn every 5 minutes to get the crust and marks, and finish at 400° till 125°...Or, start out with the lower temperature and finish with the grilling?
I am of the mind set that I will have more control over the finished product if I go with the former technique! I figure the IT will be in the 85° to 100° range if I grill 1st, and the remaining low temp cook will be easier to control and pull so we get that prefect Medium (having to make a concession on finished doneness) if I get Hot out of the way 1st!
Guess we will see how it come out Friday. I would like to see a bit more marbling in it, but free is good! Also debating on cutting that fat down!