MONSTER Tomahawk Steaks
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- Опубліковано 8 вер 2024
- Chris killed again with this one! I had leftovers for steak and eggs, steak salads and steak roll ups for 3 days. Unbelievable. If you haven't bought a sous vide cooker yet this may be the video that changes your mind. Me and Nate both agreed, best steaks ever.
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Chris running to get the cork screw at 5:35 LOL hilarious!!
Running on ice! Good catch Brandon! LOL - C
Respect the mutual admiration and goodwill you fellas share with other. Pretty cool.
Appreciate that Johnny! We have a good thing here and the best part is we have so much fun! - C
One of the best Griddle Guys videos I have seen ever. You fellas keep improving, and by god that is the best looking steak I have ever laid eyes upon!!!
Wow, thanks Matthew! Triple heart if I could! Great comment and thank you! - C
I must be an idiot, I’m watching this while eating takeout pizza. Lol. Looks amazing! You three are super troopers, it’s been way too cold for me to griddle anything outside for two weeks now.
The show must go on! LOL Thanks Twig! - C
I love how you guys get after it each week no matter the weather! Man-o-man TOMAHAWKS!! Looked so good!
Thanks so much Jason! We recently subbed to your channel and love it! You do a great job man! Maybe a future colab? 😊 -C
@@TheGriddleGuys that’s nice of you to say!
Anytime!
Fred, Barney, and Wilma you have outdone yourselves this time!
Yes, I am that old.
dirtclod Az.approved!! It doesn't get any better than Tomahawk Steaks...
Great job, now how do you follow this masterpiece? lol!
Keep grillin' and chillin'.
lol. Good luck to Nate and Jeff for topping this one! It was really good. Thank you for watching! -C
Outstanding cook, this is the way men eat. Never thought of using a torch on this side of meet like that great idea. I do hope that that was propane gas and not acetylene gas. So far I've liked everything I've seen in yalls videos, keep them coming.
I don't have a sous v but I do have a Recteq pellet grill right beside my Blackstone. I'd reverse sear to 110 on rec then throw on hot Blackstone and sear to 135. What you're missing is smoke flavor. Great video!
Great tip! I will try to smoke one of these this summer to compare. Can't wait! - C
Fantastic video guys! Two beautiful sights, a griddle full of mushrooms & onions then a griddle full of Tomahawk Ribeyes. The only thing that would have made this video better is if I was standing there with you. Once again, fantastic video. Have a great weekend guys.
Thanks so much Ron! I couldn't agree more...these were killer! Thank you for watching and commenting! - C
Fantastic cook fellas. Enjoy watching. Keep it up.
We peeps down in Louisiana have been close to your temps. Been getting down to low 30's at night and mid 40's during the day. We did get down to mid 20's at night one day but no snow.
You guys can keep that crap in NE.
Cheers!!
Seems like we are sharing our bad weather all over the country. Been crazy! 20's in Louisiana......that's cold Eddie! Thanks for watching and stay warm! - C
Also, don’t use the yellow tank to sear meat. My brother used to be a chef and he said that it almost gives it a fishy taste so use the green camping propane tanks.
Hi NIck, thanks for the feedback. We will have to look into this one, appreciate the heads up :-) -N
So great to see you guys all giddy like school children about those steaks. Hell, I was too just watching it
Ty Eric. Killer cook. Chris really shocked us with this one.
Bit of advice. I heard if the blue part of the flame touches the meat, it will get propane taste.
Hi Rose. We use Mapp propane and there wasn't any residual taste of propane at all. Thanks! - C
Duncan at 8:46...yep, that’s about what I was doing at that part of the video. Amazing steaks and fantastic cook as always. A day with a Griddle Guys video is always a good day. Thanks!
LOL thanks Scott! - C
Love learning about new ways to cook. I've been meaning to buy the Blazing bull soon!
I would love to hear what you think about it when you do. That blazing bull is legit. 1500°s will get the job done in short order.
Man, I grew up in Maine so i knew the prices of steak up there but I live in Texas now and it’s dirt cheap. Last year when I was in Maine. I was surprised that lamb was cheaper than steak.
Can any state compete with TX for Beef?? :-D We are jealous! Thats why many of my beef videos I am using a cheaper cut and trying to figure out how to make it taste better. Kills me to spend over $17 a pound on a steak,,, -N
Man looks amazing! Might have to have y’all come out and cover dinner in the middle of no where after a hard and glorious day on the trail!
Love it Freedom adventures.. Just not sure we could keep up with real "Florida men" 😀. Us " slightly " larger than medically recommended griddle guys don't handle the humidity to well. Lol.
@@TheGriddleGuys oh man that’s funny!
You guys Hussey and guga I've learned a lot, thank you. From oregon city oregon, just had two inches of freezing rain , cutting trees to clear the driveway, unusual for us . Love ya.
That's some good company you have us with!!! Bad weather.......we hear you! Take care Bob! - C
Earlier this year I smoked a tomahawk for my wife's birthday on the offset with oak for about 2 hours then finished it off with some grill grates over an open flame. It was absolutely insane. Finished it off with some roasted garlic blended with butter and it was killer.
Sounds delicious! - C
Just stumbled onto your videos. Big fan already. The score card is a great idea. Love that. I am new to the griddle world. Been a Green Egger for years and got a griddle about a month ago. I have been having issues with temp control on the griddle for some reason so videos like yours really help when you mention the temp setting etc. What oil do ya use primarily, olive? Anyway, this particular video literally made me freakin hungry again and I just ate. Nice work. Big fan.
Glad to hear you found us and ty. We primarily use canola. Olive oil is a little expensive and doesn't take the heat as well. Thanks again-J
That is the definition of a griddle overload. And almost a torch overload.
It filled the 28" nicely! almost 10 lbs of meat. Thanks for watching Doug! - C
Looks amazing 🤩 Waiting for Chris to invite me ... I’ll bring the noose 👍🏼🥰
LOL Carrie! One of my favorite cooks ever! Soooo good! - C
I meant the boose lmao
I'm not complaining, but this is beyond cruel. I'm sitting here crying. Originally, I was going to have hot dogs for supper. It's time to up my game, so I'm having hot dogs and fries. I'll sit here and look at a freezeframe and imagine...no, that's not gonna work. I'm sad, now. Otoh, great job, guys!
😂 your comment is hilarious, why do we torture ourselves watching these delicious recipes lol!
Too funny Howard. LOL you have to go get yourself one of these bad boys. They are truly amazing ,you know, just like hotdogs LOL have a good one!
omfg griddle guys. omfg. i’m drooling over here
My favorite dish ever! Not lying! It was that good! - C
The editing in your latest videos is awesome! Videos keep getting better and better!! The steaks looked phenomenal! You have inspired me to buy a sous vide!! Keep the great content coming! You guys have become one of my favorite channels!
Thanks so much Travis! Great comment! You won't regret getting a Sous Vide! Thanks for the continued support! - C
HOLY TESTICLE TUESDAY BATMAN!! Guys, these are probably the best looking steaks I’ve ever seen!! Excellent job! Love all your videos. Keep it up.
Thanks so much! Best looking and tasting for me! - C
Nice video and I found channel again. Thank you. I buy black griddle about 3 month ago and I want to learn how to cook char siu on it and I see your video for boneless Chinese spare rib and I use your video for example.
My twins loved that dinner, and am hoping they love this as well^^ Have good day, thank you again^^
I almost chewed on my phone watching this. Looks incredible. I don't think...I know those gigantic steaks won't fit in my Instant Pot
Time for a sous vide Steve? LOL - C
@@TheGriddleGuys I'd have to go boneless, but thicker. That Vide makes me a little apprehensive. I tell you what, fly me up there from Ft Myers, griddle me a steak like this and sell me on it. I have a lot of good life stories we can share. Plus, I'd like to go ice fishing again. (Minnesota native, former Ohio resident). Hell, I'll even purchase the steaks.
That looks amazing! I don't have a Sous Vide, but this video makes me wish I did. That is one of the best executed steaks I have ever seen. Well done boys.i'm from Merrimack NH so I know what you are dealing with in terms of weather, but the that fact you guys are from New England, along with the fact that you strait out bring it with every cook you do makes you my favorite cooking channel on UA-cam.
Such a great comment Kerry! Thank you so much! Doesn't look like Spring around here anytime soon! UGH But the cooks must go on! LOL Thanks for your continued support! - C
The look on Nate and Jeff’s face says it all. DONE!! Looks like I have to try a sous vide unit and a tomahawk steak. Watching you guys is costing me a fortune but loving every cook. Just ordered the sous vide unit from your affiliate site.
That’s awesome Dave! thank you so much we think you will really love this. It changes eating meats for the better. We promise..chicken, steak, pork you will enjoy it! -C
Yes I agree best steak ever only I smoked mine to temp and seared on griddle with garlic butter
@Bartr Disbennett I agree. Smoke at 195-200F slowly to 125-130F, then slap them on the griddle accordingly.
I will be trying this sometime this summer. I definitely want to compare. Any chance of over cooking in the smoker? -C
@@TheGriddleGuys No.
I agree with Robert the sear is super fast on a hot griddle but I think I smoked mine too 120 and then seared them to keep them to medium rare
Had some tomahawk steak once with my friend. So good
Agreed! Soooo Good! - C
Dam, those are Caveman Steaks !!! 🤤🤤👍🍺
The best! So freaking good! - C
If you can afford those steaks you can afford a sous vide. Those steaks are too epic to wing it. Great vid, all our mouths are watering.
Those were PRE-HISTORIC STEAKS...GREAT COOK!!! A steak with a bone attached, happy to see you didn't French them...OVER THE TOP!!! Caramelized onions and mushrooms become a food group. Roasted root veggies and salad would complete the meal. Mix BV Toasted Caramel with hot chocolate or hot water to accompany for dessert...delicious!
-34 in our neck of the woods in Montana Valentines weekend. In the 20's this week and out like its summer time again. Meal looks delicious! Can't wait to give it a try!
-34 dam! We have nothing to complain about! LOL Thanks for watching Kayla! - C
What an ‘AWESOME COOK 🛎 🛎🛎 triple ring of the bell for The Griddle Guys 🥩
Thanks so much John! The taste was incredible! - C
I want to see this again, but this time, compare the flat top sear vs the SV Gun sear. 😉
Men outside grilling, lady's inside talking shit! Dad life
LOL,,, Sounds like you have "been there / done that" 👍 Griddle on Andre! Thanks for watching! -N
lol "pick it up by dah bown an gnawr ahnit"
WOW!! I am buying the sous vide set up from your links. I have been wanting to for some time. Those beautiful steaks are the reason I like eating. Nothing better. You guys kill it every time!! I could watch y’all make toast. How do you determine how long to sous vide cut for? Gonna be getting some of those bad ass blocks too.
There is an Anova app for your phone that helps with time and temperature. It's awesome! Let us know how you like it Jason and thanks for the great comment! - C
You guys didn’t let me down with this video. These steaks and sides look amazing.
Thanks Mario! So freaking good! - C
You guys are Awesome I Love watching you fire up the Griddle and cook just about everything on it. I've even replicated some of your food on my Blackstone Griddle, I would love to see you guys griddle up Some Waygu Steaks
Great comment Justin! And yes Wagyu is on my list!! Stay tuned! - C
Love the torching on the edges of the steaks!
Was fun too! LOL Thanks Bryan! - C
Dumb question, but what is suvee?? Boiling technique? Loved the video, great job guys.
Hi Bob,
Sous Vide is a way of slow cooking food without overcooking it. You buy a device that attaches to a pot of water and it heats the water to an exact temp. you put your food in a plastic bag or vacume seal it and let it cook away. The nice part about it is, you can't overcook your food and you get it the exact temp you want. So if you like steak at 134 or chicken breast at 155 degrees, you just set the water to that and your done. Once the food is cooked though you quickly brown it up and serve it. Its pretty much foolproof. This is the one we have amzn.to/3ao7nK2 and YT channel "sous vide everything" is very thorough on the topic. Thanks for commenting! -N
Best looking steaks I’ve seen would love to be able to have one of those
They were the best we have ever had! Thanks for watching and subbing! - C
That dogs probably wondering why you're ruining that beautiful meat with seasoning 😆
Well done fellas. I just got a sou vide a couple of days ago. They are awsome
You can cook it totally on your blackstone just have to put it up on a rack to cook indirect for a reverse sear but those looked awesome!!
Agreed you can but sous vide is our preference on this big steak! - C
Looks amazing, wanted to grill out tonight but the temp dipped below 60, put a sweater on and got under a blanket
Nice Davide......60 ish and we are in short sleeves with shorts on! LOL - C
I wish I had friends like these guys.
Thumbs up from southern New Hampshire! Love the channel, thank you for sharing!!!!
Awesome! Thank you Mike! - C
And here i sit getting ready to cook some little NY strip steaks...... The pup was praying that you dropped one ! Great cook Gentlemen!
The pup was in heaven when he got the bone! This was an incredible treat! Sooo good! You gotta try one Kent! - C
the hungry hussey is drooling
LOL Hussey always has some good Groceries! Never need to worry about him! LOL Thanks Robert! - C
Put the butter and oil on the griddle with the Rosemary
It’s alright we’ve all drunk UA-cam commented before. Come back tomorrow and apologize.
Awesome cook guys.
Thanks so much Mike!- C
Those are the best looking tomahawks I have ever seen. I would love to do this. Great job!
Nice buy Chris! looked amazing, fun video as always guys!
Thanks so much Cody! - C
Awesome, Chris fantastic job. You raised the bar so high I'm curious to see how Jeff, and Nate can top it.
You and me both Mike! LOL Nate and Jeff always come through! Thanks for watching! - C
I hate the snow but love the steaks!
It's all good Jim although hoping snow goes away soon! - C
I smoked one today and it was grrreeeeaaatt!
My mouth started watering when i saw the title! awesome cook guys! i hope one day to try one! i am pretty good at making steaks myself. Nate, Jeff and Chris. y'all looked like you were in HEAVEN eating it!!!! "I know y'all were." haha!
CJ this really was as good as they looked! Incredible flavor and so tender! As always...thanks for your support! - C
Can you show how you did the water cook and.
Hi Russel, unfortunatley that got edited out, but basiacally it was 3 hours at 133.5 degress I believe., that was it. -N
Love this video This looks so good. I miss having my Webber Charcoal Grill. I am in a condo and had to get rid of my grill. Yes I remember The Flintstones so I am about your age. How much were those steaks? What did you guys do for your wives for Valentine’s Day? Take care and see you next time!
Thanks so much Barbara! The steaks were prime and very expensive. Right around $60/steak. Honestly well worth it as they tasted that good! The girls also got to enjoy the steaks. As always thanks for your support Barbara! Yabba dabba do! lol - C
Certain meats need to be cooked to a higher temp to be considered rare. To me sirloins feel more medium rare at around 124ish sous vide while a filet steaks feel medium rare around 128ish. Thickness and cut depends a lot on what temp is considered medium rare from my personal experience cooking with both pellet grills, sous vide, offset, kamado's, stovetop, griddle, etc. Slower is best and smoke is better in most cases.
I'd also put the seasoning on after it's cooked unless it's salt because it'll just burn to a char especially with a torch.
We went for medium rare and sous vide at around 131 if I recall. It was perfect! Thanks for your comment Brad! - C
@The Griddle Guys Larger cuts need a higher temp for some reason.. maybe it's just the thinner steaks cook easier. Either way it looked great.
I know you guys are the griddle guys but you should try one of those on an offset then finished on an open flame.. oh man.. I did one for my wife's bday earlier this year and it was awesome.
Nice vid guys. Small world I live close to 14 hands winery in eastern Washington
It did us well with our mushroom and Onions! Other than me trying to uncork it was pretty good! LOL Thanks Jake! - C
Having a Yabba Dabba Doo time with the tomahawks! We do our own butchering and we coincidentally call them "The Flintstones" ...funny enough.
That's Great! Fitting right?!?!? Thanks Mike! - C
WOW just WOW!!!! Looks awesome.
Thank you Bill! Cheers! -C
You guys are brave in that cold! Looks like I'll be shopping for a sous vide now. LOL! BTW, I know who the Flintstones are, I guess I'm old too! Great cook!
We highly recommend one Thomas! Yubba dubba do! LOL - C
Nate-are those Maui Jim sunglasses? They look great on you👍🏻, Chris, in that camera close-up, you had 2 nose drips, not 1 🤣 and kudos to you guys...the quality of your videos is def improving (not that it needs to), love the angles too! Those steaks made my mouth water...btw, how much were those tomahawks? You need to rename this video “XXX RATED FOOD PORN”. Not kidding...Great cook & video! Sending love from Michigan 💕💕💕
Pretty sure Nate buys the cheapo sunglasses like me, as we often lose of sit on them! LOL Thanks for catching the drips! Must have been a great sight! LOL Steaks were expensive but well worth it...about $60-$65 each. Changing the title now....I like the way you think! LOL You would fit right in with us Susan as it seems you like to bust em! LOL - C
You may want to get added to MeWe social network as your cooks on the griddle are great.
Wow those look like clubs!
Crushed it! I’m sold on the sous vide just for this cook.
You will love it! Steaks, Chicken, Pork,,,,,then a nice sear on the griddle! Thanks for watching! - C
I might’ve missed it but where did you guys cook them before throwing them on griddle? For how long and what temp please? Thank You. They look great!!!! Yum! 😋
Sous Vide 3 hours at 133.5° . My goodness those things were delicious.
Wow massive steaks ! My mouth was watering guys. We are also freezing here in Syracuse. Spring needs to get here quickly.
Are you getting lots of snow this winter? Agree that spring can't come soon enough! Thanks for your support Chris! - C
@@TheGriddleGuys yeah we started off slow but of course Syracuse is making up for it in a hurry. Lol
How do you know how long to sous vide stuff? I know you set the heater to a certain temp, but once the steak is in the water bath what determines the length of time? And what are you searing with? Butane? Propane? Are the tanks refillable for the butane/propane?
There is an app for your phone from Anova that helps with times and temperatures. It's a great tool! Each side of the steaks was seared on the griddle. We use Mapp gas for the torches which do not leave a residual taste. The tanks we use are not refillable. Sounds like you have been thinking about buying a Sous Vide.....Go for it Carla. you will love it! - C
Wow.... never seen anything like that before.
Amazing!!!!
Thanks Al! It was delicious! - C
Outstanding gentlemen... I'm ordering Sous Vide because of this amazing cook.
Awesome! Thank you! You will love it! - C
Thats looks insane guys. Im so jealous! Need to get a sous vide ASAP!!!
Thanks Nathan! It really was insane! You will love the Sous Vide! You can find a link in the description. Thanks for watching! -C
Looks amazing…. Taking the boose Chris, wait for me!! 😂 Men that cook 👨🍳 is what I need in my life hahaha great job guys 👍🏼
Lol. Thank you Carrie
Looks amazing !! Including Chris’s smile 😉
Omg you guys I can’t believe that wow that’s a Steak now I want one hahaha love you guys Take Care..❤️👍🙏☮️💪
Hows the new knife Skippy?
@@mbauk1 Well Mike I still can’t believe I won its awesome I really never won anything before and THIS KNIFE IS AMAZING UNBELIEVABLE AWESOME I love it thank you for asking Mike Take Care..👍
@@skippyjones2077 my pleasure Skippy, thinking of buying one. Thanks for the review! 😁
@@mbauk1 Mike I forgot they are very sharp so be careful my friend..
@@skippyjones2077 will do!
Yaba daba doo those look great, I must of missed this soovee video? Will have to look up but I will be cookin mine well done another great cook. Will be getting back in the workshop it's above 20 degrees now and get you a caddy for grill accecories built and sent your way. DONE !
This was the last Sous Video Rob. ua-cam.com/video/83H57PINGeM/v-deo.html So thoughtful of you to make that for us! You're the best! Yabba dabba doo! - C
living the dream!
Excellent 👍...
Someone needs to perfect "smell ovision"... You could hear the sizzling, my mouth is watering..
Good that Duncan gets his taste.
hey guys , good cook, is cold here today in Miami, for some people lol , enjoy
Thanks Marty. We are the guys that you see in Florida, on vacation, in the pool when its 59 degrees out. LOL - C
@@TheGriddleGuys lol. hey how can i send you some pictures
Where did you get the lid for your griddle? I have the older one like you have, but didn't come with a lid.
Thanks
This 22" BS came with the top. Bought it about 5 years ago from I think Home Depot or Lowes. - C
Nice baby grill too
Holy Crap! Awesome cook, steak was cooked to perfection!
It was! And so good! Thanks Tyler! -C
So if you have to wipe the moisture off you didn't wipe the cutting board off so you just wet the side you wiped off ...
Yall owe me a new phone ! Water resistant yes, obviously not drool resistant! I now have teeth marks on my screen!
LOL That's awesome! Very funny! Thanks Kent! - C
Holy cow awesome great job guys as always loved watching it
Thanks so much!! - C
Now those were some steaks. Were you feeding the neiborhood?? That really looked good. Was anyone wearing the "DONE" T shirt. Good job guys.
I'm guessing Jeff had his DONE shirt on! Agreed it was a lot of meat! Could have easily fed 8 -10 people. Thanks for watching Bruno! - C
This might be my last night on death row meal! Mushrooms and Onions sautéed with a steak are a perfect match and sous vide is definitely the best way to make a nice thick steak like that.
That's funny Ben! Yes Sous Vide is awesome! How's the new pizza oven working out? - C
@@TheGriddleGuys The pizza oven is fantastic. It makes it seem so easy to turn out a great pizza.
I'm drooling all over my shirt!! 🤤🤤
So good! Thanks Mike! - C
You guys are killing me right now! DONE!!!! I’m pretty sure there is enough for me...
Literally over 10 pounds of meat between the three of them. It was a little bit insane. But so good. Thanks for watching-C
Amazing and I thought the korean street toast was amazing!!!!!Freaking Awesome!!!!
The street toast was really good! Nate killed it on that one! I had no interest in it and it turned out to be really tasty! Thanks for your support Erik! - C
I don't think them steaks could have turned out any better looking and they looked so tender and juicy too!!
Thank you Pops! By far one of my best cooks ever! So enjoyed them! - C
Good job guys! By fare, one of my all time favorite steaks to cook. That beat the hell out of the shrimp fried rice I did tonight!
By far my favorite now too! Although, a side of shrimp fried rice would good great with it! - C
@@TheGriddleGuys what Sous Vide do you use?
What kind of torches do use? I'm concerned there may be residual taste of the torch depending on what was used. Thanks, looks AMAZING!!
Mapp gas from Bernzomatic. Zero residual taste. Good call and we should have made this more of a point in the video. Thanks for looking out Travis! - C
Homemade picnic tables