I followed this recipe on tomahawk along with several regular cut ribeye steaks. They came out fantastic. The compound butter really takes them over the top.
Thank you. Planning on cooking some tomahawks for valentine's Friday. Just got my seasoning in last week gonna try the holy cow. Don't have the garlic herb but will make some to replace not having it. Ill be using my treager. I usually put on smoke setting and smoke them for 45 minutes but never checked the temperature before pulling them off and turning up to 450° thank you for that new advice can't wait for Friday.
@@MeatChurchBBQ the steaks were amazing thank you!!!! The wife loved them and can't wait to have some again. I was hoping to post pictures but couldn't find away. Told my wife she has to top this next year. Told her sheneeds to send me to meat church for some lessons or bring meat church to me. Lol Thank you ones again for the great meal!!!
Amazing content man. A few guys that work in my section up at Luke Air Force Base in Arizona follow and use your products religiously. Keep up the great work!
PSA. Guy's be careful if you store leftover garlic/herb infused butters, it can cause bottulism which can kill you and is tastless. It's the same with oils as well, so always refrigerate infused oils/butter's and toss the after a week, if left at room temp it can produce the toxin within 24 hours. It happens in low oxygen, low acid enviorment's [comercial grade one go through a special acidifcation to make them safe at room temp] which oils are perfect and people don't usally refrigerate them, or throw butter away that's been out for a day. Apparently some type's of tomatoes can to if left in oil, also it can happen in baked potatoes wraped in foil acording to the CDC and not unwrapped right away cooking, as well as pickled eggs that have been pooked or the yolk exposed because the brine mix in yolk and is not acidic enough to stop growth. Good video, i just went people who are unaware of botulism to know the procations to take.
I am from South Africa. Used this method in my Ironwood 650 with some South African Angus rib eyes. Wow! My guests said it was the best steak they ever tasted. One of them was a steak connoisseur!
LMAO!... "I'm gonna need a minute!" Classic line, Matt. Seriously, my mouth is watering from here in San Antonio. Great job! Well done, Sir... rather "done well." (And yeah, I got the Meat Church Holy Cow, and I still haven't reached the limit of what I can use it for... it just gets better and better! And NO, I'm not being paid to say that. :) )
That's right down the road from where I live here in SE Kansas. Thanks for using some awesome Kansas beef!! Fort Scott is 45 minutes away neat place. Great job on the steaks they look great!!
Man you're setup is legit I gotta get me an outdoor kitchen! Also that butter you used sounds marvelous I'll have to try that. I started my BBQ UA-cam channel ( AntStill BBQ) a little over a month ago. You mind checking it out! Any feedback and support is greatly appreciated!
Really need to quit watching these videos....they're killing me....the only thing that could make this worse would be being trapped on island for years, eating nothing but coconuts. And then this video washes ashore and you're able to watch it. LOL
Damn! Tried this tonight with strip steak to test it out before I have guest tomorrow. MAN! It was on point! Can't wait to try it tomorrow with the Ribeyes!
Ok, basically followed this recipe for some Prime strip steaks. The family was amazed. They said to remember everything I did so we can have this again in the future.
Love your videos and your seasonings. Made a couple of your recipes for family and friends. Probably not as good as your's but it was definitely a hit. I'm going to try this next weekend. Shout-out to my local Ace Hardwares for stocking your seasonings here in Northern Indiana 😀
Yessir I will often go with a heavy kosher salt brine for an hour for a steak this thick. Then rinse and pat dry. Season and go. I chose to keep this video a little more simple.
Tried tonight with Angus Ribeyes. Compound butter with garlic, cilantro and lime juice. Fantastic! Keep the vids coming!
Charlie Sterner 🔥🔥🔥
“It’s not gonna suck.” I know that’s right! Keep these awesome videos coming! Thanks!
I know what I'm cooking my wife for Valentine's Day. Even if she is vegan.
Steve D I like how you think!
All the animals I eat are vegan, that’s close enough 😀
🤣🤣
@@paulvlug812 wowww 😂 😂 😂
❤ Now that’s a good one 😂😊
Just cooked my first tomahawks this way. Local beef in southern Maryland. Can’t beat the way these bad boys turned out.
I followed this recipe on tomahawk along with several regular cut ribeye steaks. They came out fantastic. The compound butter really takes them over the top.
Thank you. Planning on cooking some tomahawks for valentine's Friday. Just got my seasoning in last week gonna try the holy cow. Don't have the garlic herb but will make some to replace not having it. Ill be using my treager. I usually put on smoke setting and smoke them for 45 minutes but never checked the temperature before pulling them off and turning up to 450° thank you for that new advice can't wait for Friday.
Holy Cow makes a great steak. My wife likes Holy Gospel on hers.
@@MeatChurchBBQ thank you
@@MeatChurchBBQ the steaks were amazing thank you!!!! The wife loved them and can't wait to have some again. I was hoping to post pictures but couldn't find away. Told my wife she has to top this next year. Told her sheneeds to send me to meat church for some lessons or bring meat church to me. Lol Thank you ones again for the great meal!!!
The only way to go. Going to use the Meat seasoning next time. I finished 1” over the coals on BGE and nailed it.
Awesome job Matt! We love T-hawks as well, perfect cook brother!
THAT IS THE BEST OUTDOOR KITCHEN IVE SEEN.
Thank you Sam. We have a lot of fun in it.
Thank You , Matt your by far the best out there encouraging us newbies and i'm sure even veterans how to BBQ right
Amazing content man. A few guys that work in my section up at Luke Air Force Base in Arizona follow and use your products religiously. Keep up the great work!
Thanks Caleb!!!
I like your approach. And great set-up.
Looks awesome as always!! I just ordered some Holy Cow and can’t wait to try it!
What is the ingredients and measurements for the compound butter can’t find it anywhere? Please @meatchurch
Already like the photo before watching 🔥👌
I know what i'm having friday.
Why do I watch this at work??
I’m an idiot!
Looks kick ass as always Matt!
PSA. Guy's be careful if you store leftover garlic/herb infused butters, it can cause bottulism which can kill you and is tastless. It's the same with oils as well, so always refrigerate infused oils/butter's and toss the after a week, if left at room temp it can produce the toxin within 24 hours. It happens in low oxygen, low acid enviorment's [comercial grade one go through a special acidifcation to make them safe at room temp] which oils are perfect and people don't usally refrigerate them, or throw butter away that's been out for a day. Apparently some type's of tomatoes can to if left in oil, also it can happen in baked potatoes wraped in foil acording to the CDC and not unwrapped right away cooking, as well as pickled eggs that have been pooked or the yolk exposed because the brine mix in yolk and is not acidic enough to stop growth. Good video, i just went people who are unaware of botulism to know the procations to take.
Love this!!! E3 ranch is the best!
I love that big butcher block; can you buy them anywhere? Cheers!
Always awesome videos!!! How can i find one of those cutting boards?!?!?!?
That was beautiful! What knife and knife sharpener do you use?
That thing looks sooo tender. Good job budd. You get a like and subscribe.
Awesome brother. Subscribed.
In South Africa we just braai it.
This looks amazing ...yumm.. 👍
So newbie here, is there any place that talks about the measurements on the ingredients for the compound butter? I just don’t want to screw it up
What kind of gloves does he have?
Recipe for the butter?
Good steak but I really like the music... Wheres my "Peter Gun" videos? LOL
That background music is killing me elevator Seinfeld music
What pellet do you recommend for my Traeger? @MeatChurch
the best part of the tomahawk is being able to gnaw on the bone.
Great video, but lose that particular background music!
Put a healthy amount of butter on the steak
I’ve never wanted a steak more in my life until watching this video
Good to know I am not the only one.
Check out sous vide everything guys.. doesn’t get better than that
The magic of marketing...
I can’t explain how much I love this channel
I appreciate that.
I am from South Africa. Used this method in my Ironwood 650 with some South African Angus rib eyes. Wow! My guests said it was the best steak they ever tasted. One of them was a steak connoisseur!
Congratulations!!!!
LMAO!... "I'm gonna need a minute!" Classic line, Matt. Seriously, my mouth is watering from here in San Antonio. Great job! Well done, Sir... rather "done well." (And yeah, I got the Meat Church Holy Cow, and I still haven't reached the limit of what I can use it for... it just gets better and better! And NO, I'm not being paid to say that. :) )
***WARNING*** Do not watch if hungry before bed. Will cause late night snacking and possible depression.
a ribeye don't need no dang compound butter.. beef fat is the butter.
14 vegans. Great job, Matt! Beautiful steak, great information.
My favorite part of this video is that your channels name is meat church lol nice
Seventh Trumpet Tattoos It’s our Company Name. Even better! Meatchurch.com
Thank you chef. I'll be using this very recipe to feed 5 good old boys Friday night in Hobart Tasmania. Appreciate your steak sermon.
"We're gonna build a raging fire, then we're gonna sear it hard." Grill dirty talk.
I guess 50 PETA watched this video lol
Need an outdoor kitchen like that in my life
Ribeye is the best steak by far. Medium rare please 🙋♂️. What a better way to be so hungry and to take it out on a big tomahawk ribeye.
Love your searing station! Mines gas... gotta upgrade! (XL Egg & Rec Tec)
That's right down the road from where I live here in SE Kansas. Thanks for using some awesome Kansas beef!! Fort Scott is 45 minutes away neat place. Great job on the steaks they look great!!
josh green pick up some steaks and catch a Greyhound Baseball game at FSCC!
@@stuartkiefer1540 I could then stop by bone creek on my way home cook steaks over fire and fish.
Don't forget to eat your vegetables, Matt.
Man you're setup is legit I gotta get me an outdoor kitchen! Also that butter you used sounds marvelous I'll have to try that. I started my BBQ UA-cam channel ( AntStill BBQ) a little over a month ago. You mind checking it out! Any feedback and support is greatly appreciated!
Matt….only thing I like more than your rubs, is your outdoor kitchen.
Sub from Carrollton Tx!
Whats the recipe for the compound butter?
Is there a recipe for the compound butter to include measurements
Great channel Matt! question...is it ok to have ribeye for breakfast? asking for a friend..
My favorite quote: “I’m done talking”
“Im gonna need a minute” haha that was too good!
I think I hear singing from heaven.
Oh my goodness, you're changing lives!!!!🥰🥰🥰
Really need to quit watching these videos....they're killing me....the only thing that could make this worse would be being trapped on island for years, eating nothing but coconuts. And then this video washes ashore and you're able to watch it. LOL
Made this tonight with a Wagyu Tomahawk for my 10th Wedding Anniversary...and it did NOT disappoint. Matt and his recipes are on point! 👌
I just came upon your channel, dude that's freaking awesome, thanks for sharing . Just subscribed ,
Damn! Tried this tonight with strip steak to test it out before I have guest tomorrow. MAN! It was on point! Can't wait to try it tomorrow with the Ribeyes!
I love it, you said I’m going to need a minute! I was thinking the same thing.
Ive done this a couple of time's now, best steak ever!
Best channel can’t never wait for another video ....
Looks great, and I dig the background Bass Solo!
Ok, basically followed this recipe for some Prime strip steaks. The family was amazed. They said to remember everything I did so we can have this again in the future.
I got 4 thick boy New York strips in my fridge now. Really debating on cooking them right about now.
It’s stuff like this that make me glad I’m not a vegetarian lol
Same
When you bit into that piece of meat all I said my head was "money".... worth every bite
Man you give me serious smoker envy
I know why you tent the meat. I’m always afraid the meat/steak will be cold after ten minutes. Is this true?
John Hollis that’s why I lightly tent it.
Best channel can’t never wait for another video ....
What herbs did you use besides the Rosemary
I would've cut some of that fat off first. The rest looked pretty good.
do you sell those cutting boards i need one
Those are from Rosewood Block in Arkansas. Tell Tyler I sent ya.
@@MeatChurchBBQ thanks
I definitely need to season my steak more for my next cook and I'm definitely trying that compound butter. Looks delicious
Jsk you can take to restricter plates off the trager temporarily and fire cook with it 😮💨
Love your videos and your seasonings. Made a couple of your recipes for family and friends. Probably not as good as your's but it was definitely a hit. I'm going to try this next weekend. Shout-out to my local Ace Hardwares for stocking your seasonings here in Northern Indiana 😀
Man, I wish I could get free steaks for UA-cam content.
Sorry american's but i will eat that with some rice
Dude all your stuff is on point! Thank you!
That steak looked good.. but that outside kitchen bro. Thats nice!!
Stuy Mac Thank you!
You know the klaus Schwab types are watching this just fuming
Looks phenomenal, Matt! Question, do you ever salt brine your steaks? Why or why not? Just curious.
Yessir I will often go with a heavy kosher salt brine for an hour for a steak this thick. Then rinse and pat dry. Season and go. I chose to keep this video a little more simple.
Do you sell those cutting boards? It's awesome!
tyler@rosewoodblock.com
That looks amazing. Love that Santa Maria grill setup
Droolin like a mastiff
Doing this for my Father’s Day meal. Happy Father’s Day to all the dads out there!
What measurements for each Ingredients wanna make this
The kid tries to bring out the worst in people.
Those last ten minutes would feel like an eternity!!
Shouldn't watch this before bed!
I'm making 4 of these this weekend for memorial weekend.... I can wait this still looks so damn good.
Bit too much man-handling of the meat for my liking.
Got some Holy Cow in the cabinet waiting to be used on a reversed seared Porterhouse this weekend.
Perfect!
Where can I buy that meat church wood butcher block ?
My friend Tyler at Rosewood Block in Arkansas made it for me. Tell him I sent ya. rosewoodblocks@gmail.com