Smoked Tomahawk Ribeye
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- Опубліковано 8 жов 2020
- Hickory Smoked Tomahawk Ribeye - Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe bit.ly/TheButcherShoppeFL
- Kitchen Accomplice Beef Broth Concentrate amzn.to/2GyT901
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs Steak Rub bit.ly/TheSteakRub
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/H2QThermapen
- Red Handle Knife bit.ly/H2QKnife6
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub bit.ly/TheHotRub followed by a good coating of my Killer Hogs Steak Rub bit.ly/TheSteakRub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT bit.ly/ThermoworksDOT . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - Розваги
"We kicking up some of that flame kiss. Them flames Rockin'. I wanna naw on that bone." This dude is the real deal
“I wanna verify that “
Love when Malcolm talks to his food “ I’ve been eyeing you”
*malcom
After seeing you you do it it doesn't look hard at all I think I'll be getting me one this weekend
@Kody C. *Malcom
Man said I wanna knaw on that bone hahahaha
If I win the lottery Im hiring this man as my personal chef and sending his kids to college
Same
Lol, no doubt.
Bruh he already making money like crazy
he's got 1.25m subs... he doesnt need to be someone slave. He will just continue to post videos and eat these steaks. damn lucky.
@@imperius_lxxvii9999 you’re a chicken doinker. Ain’t no one said nothing to anyone about no slaves anywhere at anytime. are you huffing glue?
If I walk into a BBQ spot and a guy like this is cooking, I know I am in for some good eating.
Yes , the same thing is said about Mexican tacos , if the cook is big the food is delicious, it has been true 100 % of the time for me
@@beerman9807 😂😂😂
This dude is the friend you wanna have hanging out in your backyard every Sunday afternoon.
I've been smoking a prime tomahawk about once a month most of the year. Hit it w Killer Hogs AP and Steak Rub, smoke her to 126 degrees on the traeger and sear it on a smoking hot grill. It's literally other worldly.
Bro that kind of meat cannot be challenged
@@lorenperry3726 i keep it between 180 and 200. It really doesn't take that long so keep an eye on it or you might get surprised
@@lorenperry3726 I do almost all my steaks that way and lower temps are better, but sometimes time is an issue. If I have time I use the smoke setting on the traeger which is about 180-200 and really pumps out the smoke. If I am pressed for time I do it at 225 or 250 then I give it a good sear on a charcoal grill. I love my traeger, but they really suck for searing. I've seen some pellet grills that have a gas powered seering box on the side. Even seen people mount them to a traeger. One day :)
How long does it usually take?
Let’s just take a second to admire his drip
“Who doesn’t love butter?” God bless this man
Many out there try to teach you how to throw down on the grill, but fall terribly short. This man actually delivers. You’re the man Malcom!
I truly have learned a lot from Malcom, been watching for a couple of years.. One of my best teachers... Keep up the good work my man...
He has one of the best personalities for a pit master ....not overly confident...he seems like someone you would love to be at his cookout ....and not just for the food
Always trust a big chef with a thick accent like Malcolm.
Never trust a Skinny Chef
One of my life goals is to hold the bone and just eat it like a savage
Same
Agreed 👍......
Can U say "Turkey Drumstick" caveman style..... it's heavenly 😛
His vibe is too real
“You don’t think I’m going to eat that” tail fat lost the war
Tail fat didnt stand a chance!
Malcolm's the Bob Ross of BBQ
Love this man and his wife. Their podcasts are so fantastic ! listen to them over and over , you feel like you are there just hanging out with them right at home. Enjoy listening to their stories, they are So friendly, funny and informative.
I smoked a 2 inch ribeye on my Vision Smoker with pecan for about 1hr 35 min at about 210, one of the juiciest and delicious steaks ever! And....it was a Melcom Reed idea!! This guy is the BEST!!!
Thank you, I'm making this father's day 🌷
Malcom sneakin’ them one-liners in at the end of the video! 😂😂
I want y’all to know I got a great tomahawk and followed this method for my wife and I. She is a very honest critic, and ranked this a 9.9/10. Thank you, Malcolm. My wife and I’s favorite thing I’ve ever cooked.
UA-cam has taught me, no matter how great the video, somebody has to dislike it.
Can't please everybody. Send that Tomahawk this way brother!
Just smoked a 1,3kg (2,9lbs) Tomahawk on a Weber Kettle. Switched from Coconut Coal with Hickory to Charcoal and butter whipping while the steak was resting for the final (flamy) sear. Just made my own seasoning but the method used was this one. God damn I'd wish yt would have picture upload function...perfectly. Whole family enjoyed it. Thanks!
This is the reason that he's my favorite barbecuer...
I love how he just rolls with the butter kicking flames up on the fly
I hit thumbs up before I even watch the video because you know it’s gonna be good
Malcomb is still my all-time favorite. I’ve probably watched this video 5 times in the last 2 years
It's crazy that this content is free!!!
I finish mine with a compound butter, rosemary and garlic,... really good
"Let the smoke make it happy" love that quote. Malcoms a poet. Haha
He’s the reason I went out and bought a cowboy steak lol ain’t got that hawk money but the cowboy steak was a delight
I can’t get enough of your videos man, they’re good for the soul especially in a time like this
Malcolm is a gift from God
There is no way that
meat is gonna not be good. That is the way to go Malcom .
when I was a kid my dad always bbq steaks
with butter and crushed fresh garlic and seasoning .
I do that a lot .
Tasty .
That looks so good. Thanks for sharing with us Malcom 👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
That looks incredible
I love Malcolm’s channel... "I got you buddy..." 🍻
Malcom! I bought your seasonings recently! Amazing. Thank you!
I can't wait to try this. Thank you for answering the question I have had for a while about smoking steaks.
Brilliant work as always Malcolm!
That looks amazing!!
Incredible as always man
Oh my I've been salivating ever since you added the Rub. Thanks for the video.
Yum! Thanks for sharing.
Just did this method for Christmas and it was a complete HIT! The flavors were truly amazing! Thanks again for the best BBQ Videos on UA-cam!
PS Knawing on that bone is a must!
"I'm gonna gnaw on that bone". Seriously, that's like desert after the main cut!
You're the best!!
Dang that looks delicious!! Thanks Malcom and team for putting this vid together, most excellent😎
WOW! Good idea using the beef concentrate!
Omg that looks like heaven
Excellent video as always!
That looks amazing.
Great Work!
Love The Butcher Shoppe, love this channel!
You can tell you are the real deal. Your passionate about your BBQ and I love that about you. Wish you all the best
Hello! I’m just a kid but my dad loves your cooking! He is inspired and he cooked ribeye tonight and it was yummy! Thanks for being amazing! 2020 Kinsley D
Man, that looks amazing!! Great job again, Malcom!
Great vid
It looks so good. I love your videos.
Malcolm, I sure do love your passion for cooking awesome steaks!!
That looks looks delicious!
I love watching Malcolm’s vids. Great food but also comes off as the type of guy you want to be your neighbor, so friendly!
Thanks for this!
Looks awesome brother!
I just love this stuff no messing around just straight saying how it is what it is not a bunch of irrelevant mess to kick up the time or look like he's smarter than anyone else awesome stuff
Really appreciate your videos Malcolm
*malcom
@@jamesanderson6373 I don't really care on the spelling Jim, it's pronounced the same way.
Absolutely Amazing. Thank You So Much Malcolm 😇
*malcom
Malcolm, you are a man after my own heart!!! Your video's are always amazing dude!!!! That steak looked FANTASTIC!!!!! 10/10 again. That bone looked extremely gnawable too!!
You the man Malcom! Love the channel and what you do.
I love these videos!!! Keep them coming👍
Looks delicious, great video .
Great video!
I saw you get this ready on Instagram and I'm so glad you made a video about this beauty!
my man, you are the definition of a steak master! i love your videos !!!🥩🍖
I need that!!!!!!!!!! Good eats Malcolm!
Outstanding!
Legend has it Malcolm is still gnawin on that bone
You’re the best Malcom!!!
Malcolm, you're the manliness man on UA-cam. I appreciate you my brother.
This dude knows what he's doing
Yummy that looks so freaking awesome you sir are the man!
love this channel.
Nothings more BBQer than this channel
As usual... spot on
Dang man!! That looks really good!!
I just subscribed, you’re the man brotha
“el hombre”
Fantastic, I will be trying this soon! We have used your basting technique with the herbs on tomahawks for some time and its amazing.
i love seeing the UDS getting some love. Malcom that UDS is perfect for cooking whole stuffed , bacon wrapped jalepeno peppers too.
Doing it this week. I’ll follow your method as I’ve done with all my other smokes and it should be great as always. Keep smoking ‘em man!
Another great Vid Malcolm!!!, how you explain your techniques and recipes makes it possible for us to barbecue right!!! Thank you so much for all your hard work and these videos!!! your way more than pit master, your all Pro!!!! Can't wait to see your killer hogs products in stores!!!!
*malcom
This is exactly what I was hoping to find.. how to smoke a tomahawk on a drum smoker. I have a few to do for forth of July 2023 and I don't wanna screw it up.. so Thank you.
Malcom always killing it in the BBQ game
Another excellent video Malcom. It's the small things I learn from you, like when you applied the butter you didn't brush it on, which would scrape the seasoning off. Instead, you drizzled it on. Perfect.
Yessir!!!! Great video brother!
looks delicious
Didn’t have any father figure to teach me how to bbq. Just wanna say thank you. I enjoy watching and learning from you.
AMAZING !!!
Oh yes sir!! Man I got so happy when I saw The BBQ Rub in Walmart yesterday, I bought 6 of them! I’m buying a bunch for Christmas gifts for everyone too! Hopefully I’ll see the rest of your line on the shelves soon.
In California we got your rubs from BBQ galore! You're amazing! Thank you for teaching me how to bbq right!
Just awesome
good job dude...always