Tomahawk Ribeye Steak | How To Reverse Sear a Ribeye Steak
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- Опубліковано 3 жов 2024
- Reverse Sear a Tomahawk Ribeye | Ribeye Steak
#tomahawksteak #ribeye #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
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The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. This ribeye steak is an extra thick (think 1 1/2-2") prime ribeye with a portion of the rib bone still attached.
To cook this tomahawk ribeye we will use a reverse sear. First ribeye steak is started out at a low temperature until its almost done, then the temp is raised to "seal-in" the juices in the ribeye steak from the outside.
Here's how I used it for cooking the perfect Tomahawk Ribeye Steak:
Good steaks start with a simple seasoning. Basic seasonings like Salt, Garlic, and a little Black Pepper are all that you need. To bind the seasoning and help the meat brown, I brush on a light coat of Canola oil before the seasoning. The ribeye steaks need to rest about 30 minutes to come up to room temperature which is the perfect time for firing up the smoker.
First the Yoder pellet grill is brought up to 250 degrees for the slow part of the reverse sear. You can use a regular grill set up for indirect cooking as well, just be sure that the temperature is in the 250 range. Cooking the ribeye steak low and slow at first allows the meat to cook evenly, and it will keep moisture (which is flavor) inside the meat longer.
You do need a good thermometer when it comes to doing a reverse sear. I use a wired probe thermometer, so I can see what's going on while the steaks are on the pit. I don't like guessing when it comes to expensive meat.
The target temperature for the first part of this cook is 115. It's about 10 degrees shy of my final range and leaves enough time to put the final Hot & Fast sear on the outside. For these ribeye steaks it takes about 1 hour at 250 to get them to the mark, but that's where your thermometer comes in handy. Don't go by time alone, trust the thermometer and pull it off when it hits 115 internal regardless of time.
While the tomahawk ribeye steaks are slowly coming up to temp on the smoker, I fired up the Second grill to finish off the process. My trusty 22" Weber kettle is just the grill for the job.
When the ribeye steaks hit the 115 mark take them inside and brush the outside with melted butter. You thought it couldn't get any better right? Also lightly sprinkle both sides with a coarse mixture of salt and pepper; I use Mccormick's Montreal Blend which has a nice mix of peppers and a little extra kick. Now the ribeye steaks are ready for the final sear.
Get the ribeyes on the grill grates and set a timer for 2 minutes. I want these steaks to finish at 125-130 degrees, but I also want good looking grate marks on each side. This is where the grill grates work magic. After the first 2 minutes, rotate the steaks a quarter turn. Set the timer for 2 minutes again and step back. As soon as the timer goes off flip the steaks and repeat the same process. It's going to take approximately 8 minutes total for the steaks to hit the medium rare range. Use a thermometer and get them off the grill when you see 125-130 degrees.
For me the last part of the cooking process is the hardest, the final rest. You've heard me say it before but it's important to rest any piece of meat when it comes off the grill and that really applies to thick steaks like these. When it is finally time to sample this meat, you'll understand why I do the reverse sear. Yes, it's a longer process for cooking a steak but it's definitely worth the effort.
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finally someone who knows how to cook a steak properly I can't tell you how many people post videos without these little tips that every Chef or passionate meat grill lover should know. great job I love to see people who love good steak.
When it comes to food, always trust the big guys!!!! Your videos are awesome.
Derek Kasperlik you right about that... never trust a skinny cook!
+HowToBBQRight Malcom Reed Right because skinny guys cant cook at all (GORDAN RAMSAY)
+Theorcman2008 He's not skinny...
Disagreed. Not about Ramsay, but about trusting skinny guys. I'm a short skinny motherfucker, but I can cook some great shit :)
Gordan Ramsay IS skinny.
No need to do culinary school, just watch Malcom cuz I'm learning new stuff everyday. This cook and the lobster tail cook nailed it for me. Seriously good BBQ skills and a great channel.
Malcolm, you know your business. I have used three recipes of yours so far and have become a rock star of the cookout, thanks.
I've probably watched this video 15 times since it came out. The steak is just done perfectly. I need to get on this level.
Seriously bro
I’m trying to perfect my skills too but god dang man
Man I tried my 1st reverse seared last night it turned out great. Now I could not afford the ribeye but went with a butcher cut very thick cut top sirloin. Now I just did it all on my Kamado Joe. I started with the heat deflectors in and cooked 275-300 can’t really totally lock it in and probed the steak and decided to remove it at 110 and then removed the heat deflector and lowered the grates to the lowest setting and put in my grill grates and got them up to around 500 and seared it off to 130 the way I like it. It takes longer but worth it for a juicer steak cooked perfect. You are the boss man!
So im layin in bed cant sleep and watching steak videos lol
+Denars Orerreug reading this at 3am with the same problem
Trevor Mulhern Theres just something relaxing bout cooking outdoors! The way this guy cooks make wish i was his neighbor & friend LMAO!
so,,, who the F*** gives a shit ?
Denars Orerreug Same here in 2019
With no steak in the fridge and all the bbq joints are closed.
Used the reverse sear technique on a couple of 3 inches thick moose filet mignon. Took it off the grill at 110F and then seared them at warp 10. So moist and tender with a good crust and no tan/gray line. Thanks for the tip.
Tender! It’s raw
Reverse sear always seems to turn out better for some reason. Without even thinking about it, i reverse steak every time. Great job Malcomb, you always bring a cerebral approach to BBQ. Now I have to go invest in a couple of those thermometers.
Just tried this method following the instructions, by far the tastiest thing I've ever cooked. Made an average cook seem competent for a brief moment. Thanks.
I cooked this on smoker grill with 3 chunks Mesquite using Malcolms recipe and this was THE BEST steak I have EVER tasted !! Thanks Malcolm :) Ps. I will be cooking this again for FatherInlaw this fathers day ..Surely will make him Smile.
Finally, you have answered a question over thick steaks and how to get that even cook - where I always have the gradations of color, from well done to done to medium. Cant wait to try this methodology. By the way - nice cut - you have a great butcher.
Mate, your videos are the best! Real passion, real skills, I've never been so excited about BBQing! Cheers from Australia.
I followed your guide and got the best steak I've ever had. It was a huge two-inch 21-day aged strip steak, ended up with pretty much a perfect medium rare. Thanks!
those steaks make me think of the beginning of The Flintstones when they bring Fred his ribs
Brontosaurus steaks
That you Abom?
Beef plate short ribs are more like Flintstone ribs, although they won't flip your car on it's side.
I cooked a couple of these for my sons birthdays a few days back. Epic, absolutely full of flavour.
Perfect video for me. I just picked up 2 big 4 pound ribeye steaks for tomorrow. Your video is helping fathers day for years.
I've been binge watching your videos for the past few days. Thank you for all the content, I've learned so much!
This is the only solution for thick steak. I used the oven for the first part and gas grill for the second part. It was perfect. Thank you.
Those are probably the best perfect grill marks i seen in my life .
Thats A GROWN ASS MAN Steak!!!!
Great Job!
You came a long way . I’m watching all your old videos became a fan last year . Learned so much from watching your videos
Your the only person i let tell me how to cook my steaks. I followed your other tomahawk recipe and my god did not disappoint.
I just love your easy to follow steps.
I can say that you are so right about the thermometer.
Your the only person i let tell me how to cook my steaks. I followed your other tomahawk recipe and my god did not disappoint.
I will not listen to other grill masters like I listen to you! I have grilled/smoked many of your recipes all A+ results!!!!
Thank you so much for this recipe. Just cooked it to your recipe with all the temp probes as well and ate it 20 mins ago. All i can say is OH MY GOODNESS what have I been missing out on. HEAPS BETTER.
One of the only correct ways to Reverse Seer/Smoke a ribeye steak on youtube. Taste Great!
I'm sold on reverse searing, even did some smaller venison steaks tonight just slowly brought up temp indirect on BBQ with probe in, when alarm went off gave them a quick minute a side for a perfect sear and crust.
my golly gee...when your neighbor moves, please let me know...I'll bring the steaks and paint for that yeller' wall. What an outstanding video and excellent recipe for the steaks - bravo sir. BRAVO
Watch this every time I do a reverse sear to refresh. Great vids. Cowboy Ribeye smokin now
Oh. My. Word. Malcolm, you are the MAN! When you did that first flip my mouth started watering.
Malcolm knows what men like. Great steak, tall drink, and leave them alone
What a great job you are doing. You just told everyone how to cook the perfect steak. I am going to do it soon.
I tried this method tonight with a couple of rib-eyes. They were amazing. I'm gonna try the same method with some filets next weekend.
Love watching your old videos ! Haha
as soon as you cut into that steak, my mouth started watering! absolute perfection!!!
You are an idol Malcolm. I have the exact steak about to get started on Father's Day. She's sitting at 30oz with the bone. Thank you.
"Not gonna find these in your regular grocery store"
*laughs in Texan
That’s also 6 years ago so back then they really went a thing
Heck of a steak bro! Just that right shade of pink.
you deserved my subscription, man, great work and passion for BBQing, keep it up brother
Hey Malcom , I'm new and love your style approach to BBQ , I'm a big guy and love BBQ and I love the passion you bring . I live in the northeast part of the country but it doesn't bother me I BBQ with the snow falling...... no problem Much Love from Boston !
My goodness gracious! I just bought 2, 32-oz bone-in Ribeyes ($50) for tomorrows National Championship game. I've been wanting to try this method of cooking for a while now. I almost took a bite of my computer screen when you cut into that piece of meat. This is the process I will do. Nicely done my friend! Go Tigers!
King of BBQ.
Fathers Day 2020. NAILED IT!!!!!!
Malcom knows what the fuck he's doing
Malcolm, youve put me on another level. Im going to be able to open my own business because of you! Thank you Chef!
Well? Hows the buisiness?
Malcom,
Not only did you hit a grand slam on your technique but you are tops in presentation. Great flow to the descriptions and you are one articulate dude. You need to get one of those tv series producers to sell your style to the networks. Serious, but avoid the bloodsuckers.
droplever73 What little bit I've dealt with the bloodsuckers, I know I don't want no part of that.
Nice process and real good looking steaks. A credit to the many ways of grilling steaks.
i could eat that breakfast, lunch, and dinner .. amazing Malcom!
letting the steak warm to room temp is important, especially with thick cuts. hard to wait 10 after grilling but equally important. now hungry. good video.
This video is an oldie but a goodie1
Those steaks look really good, Malcom!
Malcom is one great teacher. I appreciate everything you post man. ROLL TIDE!
I got 4 thickies and potatoes on the trager right now. Thank you Malcolm.
Bro. My wom can cook a mean ass standing prime rib all day long!!! 💪🇺🇸💯👀😎
Keep the videos coming.. I've learned a lot... Always nice to see someone passionate about grilling great meat
God bless America for having Steaks like this!!
What an awesome video. I can't think of a prettier picture than what you produced there in this video. I have cut meat for over thirty years and this is what a great piece of meat is all about. Great job!!!!
Used your method and my tomahawks came out amazing!!! You rock man! Cheers!
Never trust a skinny chef or any of these youtube comments.
Dadgum, those look good! Don'tcha just hate when it starts rainin' while you're at the grill. We both need some better patio cover.
Every time I look at this video I say OMG. I have to do this!!!!!!!!!!!!!!!
It's always entertaining reading all the comments from all the pro chefs on here arguing about what's rare, medium rare, and so on.
This is excellent! I never saw your videos before, but you saved my ass and four cowboys!
Thank you Sir. I have made this two times and each time was 100% perfect. Thank you for your time put into this.
Ya Montreal steak spice is the best, we have that here in Canada
Great job love the way you cook
Made my mouth water Malcom.
Thanks for this video, using this method tonight with oven (and the Chef Alarm!) for the first part.
Man if you were my neighbor All we would be doing is grilling and chillin! Nice job as usual.
lol! ribeye like this, a cold drink and just leave him alone....father's day dream come true....
@7:35...I thought I was the only guy who Rock-The-Crocks while grilling!!! lol
Great job Malcom, I want to eat that steak right now! Thanks for a good clear tutorial.
What a Fathers Day Treat ! Yummm ! Thanks for sharing cheers
I don't know how many times I've watched his videos and everytime it's the same. I'm just hungry after
Dam Malcomb, that is a seriously awesome looking steak. Eyes are my favorite steak so gonna have to fire up the grill and smoker for these on Sunday
Great tips. Always learn something new watching your videos. Thanks !
I'm telling you mix Guga and Malcolm together. They are the Batman and Superman of grilling!!
When you were holding your phone and talking about the most important part, I thought you were going to say, take a picture for instagram. :D
cause I watch your shows faithfully I like em
Nice vid, Malcom. Just got a Vision Icon Hybrid Egg. Saw a few of your videos. You don't mess around. You're right about not burning an expensive piece of meat. That would be bad...
Good job, looks very yummy. Reading some of the comments that is was over done, leads me to believe people think anything over med rare will be tough, not true. If you have a good cut and cook it right, even a well done steak can be tender. For me, that steak would be perfect, but even done more would be ok too.
I think that I have found a home with your channel. Thanks.
not sure how I got here. but I couldn't stop watching.
Thanks for the video just got one of those steaks for Father's Day and now iam going cook it on my new grill I got
My wife always says never trust a skinny cook. I Trust You. Here's to good eating.
Great looking streaks Malcolm!
You done that up just RAAAAAGHT!!!!
AWESOME BROTHER!!! Thank you for posting this. I was just looking for reviews on the grill grates and found your video. Awesome video... looking forward to doing this!
Thanks for all the kick ass recipes brother! I'm going to be knocking this one out of the park for dinner tonight.
I was waiting for the ratios on you all purpose rub. Enjoyed the video BIG TIME. TPI
The cow was so kind for our taste buds. Hurry up I'm starving to see what I can't eat.
You're the best Malcom !
Cooked those bad boys up today , they were fantastic, thanks for the video Malcom
Glad they turned out for you. When you get it right it's hard to beat that reverse sear.
HowToBBQRight Malcom Reed wish I could post a pic here
How ya doing Mal, I love a man who love's his meat lol. I just tried your recipe for that cowboy steak reverse sear and it came out perfect, we all loved it. Question: I believe this process would work as well for a thick T-Bone. What do you think?
Martin from London UK
Thanks>> best video yet on how to do it!!👍
Great work, been following you guys for some time. That was just what I needed!
I'm gonna hit mine tonight with some Killer Hogs A.P. first then with the Killer Hogs Steak Rub I picked up today at Atlanta Grill Co. seven years in the future from this video...
Perfect grill makers among other things ol boy can definitely grill 👍🏾