The Best Way To Cook A Tomahawk Ribeye! | How To Cook a Cowboy Cut Steak
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- Опубліковано 7 вер 2024
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3.5 pounds of Prime Cowboy Cut Angus Beef Ribeye right here. This Tomahawk steak was one of the sexiest pieces of meat I have ever had the privilege to cook! So tender and juicy. Slow smoked n seared! Yoder Smokers: www.yodersmoke...
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reverse sear
Beyond tickled shitless... I am a professional butcher and have been following you for a few years. FINALLY someone is doing this this cut of beef justice. Success to you my west coast friend!
Thank you Tristan! This comment really means a lot brother!
I’m sorry 😞
Man, just saw this while on the treadmill at the gym. Makes me wanna cook one for Sunday dinner! Looks super delish
Thank you Mr. Soo!
Bro... I love your videos too i did your recipe last weekend!
watching this getting ready for the gym thinking the same thing lmao
Who would put this on a treadmill? 😆
this morniing i woke up... saw that notification and watched the clip....then i drove to the butcher.. and bought the same size/AAA tomahawk... today i celebrate Ballistic BBQ foodporn vids!!! respect+1 greg.
I appreciate that! Enjoy that monster steak! Cheers!
Haha, nice peppertime….I also am a big fan of pepper!
Didn’t happen
Good idea. Think I'll go buy one and a 6 pack of beer.
Thanks for tip on flipping it at 80 degrees. I tried it tonight with a reverse sear cowboy steak and my 15 year said it was the best steak I ever made. My wife and MIL said it was the best of the summer. Great video.
That steak was glorious. I like that 2 piece diffuser too.
Thank you Justin! So many new toys to play with. Very exciting brother!
Fred Flintsone called, said he wants his steak back!
Totally getting me a nice thick Tomahawk on the grill ASAP!
I thumbed up because you commented about the beer - story sounds great! I also like how you said you learned from sous vide cooking and how it affected how you grill. Thanks for the tomahawk experience!
Thank you John! I learn something new every time I cook brother. Appreciate your watching my video!
I also like the lower temp when bringing my Steaks up to temp. Awesome looking cook and steak bro! Ntw, that was an awesome looking steak to begin with!
I’m in love w you! Lbs 😩😍😭
I cooked 2 3.5lb prime tomahawk steaks t last night on my Camp Chef SG23 with Treager Hickory, Maple and Cherry mix. The low and slow made them come out almost like prime rib. Paired with hot horseradish creme fraiche, and saluted onions with mushrooms grilled in a cast iron skillet was the best I have ever made. Thanks for this awesome tip on how to cook this wonderful meat!
Followed the instructions to the letter.
I cannot believe I nailed it, LOLOL.
Super spectacular.
Thank you, kind sir.
Love your channel.... my Daddy was a WII vet raised In Iowa farm country and had to cook for the troops back then and he owned his own butcher shop for 30 yrs. you remind me of him.... boy.. oh boy... he knew how to cook!!! I understand your passion for food 😍
Another home run Gregg! Man oh man, that had to be one if the pretties steaks I have ever seen in my entire life! Can't wait to see the new smoker! Cheers buddy and have have a blessed day my friend.
Thank you Rusty! Cheers my friend!
Its july 4th.happy indipendance day! Ive never cooked a tomahawk steak before.but i am today.looks delicious! Thanks!
1:15 I love seeing you use that Avocado oil. I use it for so many things and is a very heart-healthy oil as well :)
Great observation about the sous vide and carry over temps.
Overall, wow, great looking cook, from the Yoder and the steak. A+ job, Greg, as per usual.
You can taste the smokiness of that steak right through the phone. Really good cook/instructional video. Can’t wait to try this next weekend.
Like watching a master artist at work. Awe-inspiring, honestly.
Steak perfection Greg!
Thank you Rus! Cheers brother!
Yeah great....but what US viewers wanna know, when you two, and about 10 more gonna do a colab:)..love your site Mr Russ.
Thanks Gregor! Doing a in person colab with Greg would be awesome! Never know, maybe one day
It'll happen! I'll have more time to travel in 11 months!
“You can smell that garlic!” No, I can’t...thanks for rubbing it in 😒
Excellent video, thanks for posting it :-)
That was one sexy Tomahawk brother! That Yoder cooked it to perfection!!! I guess it's Tomahawk season this time of year? LOL Cheers to ya brother Greg!!!
Troy ur such a positive person good to see u showing support
Steak looks great buddy. Thanks for sharing the cook on the Yoder.
This is first time i watch one of your clips. Thank god you made one for this, i bought a tomahawk steak and i had no idea how to cook it on the grill. This tutorial made the tomahawk perfect! I would have cooked it in a whooole other way if i did not know.
Thank you sir. Subscribed.
Awesome steak brother. What you were saying about carry over makes a lot sense. Definitely got to try a reverse again, now, with a lower temperature smoke.
Only white people want to be vampires meat is supposed to be cooked not still mooooing try some rare chicken or Hog
One of the best tomahawks I’ve seen on UA-cam.
Greg that looks amazing brother! Perfect steak right there! Cheers!
I’ve downloaded this video a couple of weeks ago and watch it every weekend to remind me of the process. It’s on the money 100% life changer 👊👊😎
Hey Bro. That's how you sear and cook a steak! Seen so many people mess up a perfectly good Tomahawk steak.....Thanks for sharing the video full respect.....From England......🏴
First picture, I'm hooked.
Awesome cook Greg. I just did the Snake River Farms Wagyu version of this. Crazy good. Looks like you are liking that Yodar.
NAILED that cook brother. Can’t beat GrillGrates for diamond sear marks! Great fan of that product. Very impressed with the Yoder as well. Looks like it does high heat about as well, or better, than any pellet cooker out there.
Thank typify David, Yeah, that Yoder continues to amaze me with every cook. So versatile... Love'n those GrillGrates to brother!
Greg, you said in your video "give you guys a taste test" so I am wondering when my piece of meat will be arriving :-)
Secondly, not sous vide inspired, I have been cooking a lot of pieces of meat (steak candidates) at 200F to reach 125F internal, to break down the collagens, and then finish with a sear. There is so much more juiciness and flavor this way. You are always inspiring
I sent your piece overnight FedEx. You didn't get it? LOL! Yeah, that LOW n slow is the only way to go John. Cheers brother!
WOW, brother! OUTSTANDING COOK! Nailed it! I want a bite please lol..
Man that looks delicious!!! So nice and tender that knife went through it like butter.
That looks like a quality knife, too.
Thats a nice set up and awesome steak
“Honey are you barbequeing again?” Ye i just watched Ballistic bbq and im hungry again
Finally, someone who doesn't overcook their steak. Looks delicious and awesome video!
Awesome Greg. I love my YS640! The hardest thing for me is debating if I should cook my steak sous vide or reverse seared now a days. Lol. First world problems... Nice video brother!
Thanks for the tip to slow down the cook on the reverse sear. I will have to try that technique soon!
a local food store donated nearly 1k lbs of unsold meat to our animal sanctuary, still frozen. 1 box was too good to give out to the animals. 3 prime rib steaks, 3 beef florentine rolls, and a massive 3.6lb cowboy ribeye that i took home for myself. i'll be using this technique to cook it as I've never cooked one before.
Best Steak Ever. EVAH! Thanks, Greg!
I want to cry after having watched that. It’s beautiful 😭
Dude, I did it your way and it was "ALMOST PERFECT"!!! , it became *Prefect* when I added my grate grandfathers homemade BBQ sauce! Thanks
Wow. Tested and proved RIGHT. Thanks for the technique, cooked my first tomahawk flawlessly
Thanx for the instructions! Ive reversed sear many times and it works very well but i usually go to 250F ... I will definitely try 200F next time on my tomahawk ...
Feeds two??? Nooooo that would be all mine lol...great job I can't wait to try this
Damn right lol
Watching these at 2 am makes u want to getup and get that grill going lol 😆
Good job prefect just the way I like them . Brown on the insider and red on the inside.
Greg that was a great cook. I love that YS640
Trying this today. Thanks man. I dont have a smoker but I'll adapt.
I did sous vide for 5 years..and i discovered this technique couple of months ago. man this out of this world: same tenderness as sous vide but way more flavors... only very few youtube videos explaining the really long low and slow for thick steak. strange...great vid as i am using exactly the same way (but with a kamado big joe)
Why is it that your bbq recipes and videos ate beyond All others. Amazing video. Awesome. thanks for sharing.
I enjoy your very professional style Greg. Hi from Australia! Beef country here
Reverse sear on an offset smoker using cherrywood is my favorite
I don’t know why I’m watching this before going to sleep, now I’m craving for some steak
Man o' Man is that a beautiful steak!!! I picked one up today, 4 pound tomahawk, for $12.99 lb on sale from $19.99 lb!!! I am going to enjoy this one Sunday!!!
I just bought one of those from a local butcher shop. I can't wait to make it. That looked amazing
Happy Sunday from the BBQ Rando Ranch! 🤠 🌴🏜
enjoy your videos....we BBQ about 5 nights a week (gas)...but recently I have changed to low & slow....awesome results....every try Johnsonville Italian Sweets....candy!!!!! @195 degrees
I have 1 steak just short of a 4LB tomahawk in my freezer. When you said take it off at 125 then let it rest I thought this thing is gonna be overcooked. I love a medium rare! Somehow this turned out perfect! Nice video! I have a big Kamado Joe and I reverse sear around 800-900 degrees. I take mine off around 115 then do a 1 minute sear per side. 🥩. Good grilling there! 👍
Used this video to grill a tomahawk last night. It turned out perfectly!!!!!! Thank you so much for this video.
Finally a PERFECT medium rare. Thanks for this, i'll try to follow ;-).
That turned out great. I remember when my ys looked like that. They are great cookers.
What an Awesome Steak! Nice cook Greg!
I just ate a big bowl of noodles and watching this made me hungry
Beautiful set up. And your cooking explanation is exceptional. Might try this out One time.
Just amazing thank you for sharing stay blessed
Amazing Reverse Sear!! It’s actually on my list to showcase. Great video as always Greg!! We need to get together soon!!
Well done Greg!!! I’m wiping the drool off my chin
No waaaaaaaaayyyyyyy I used to live in Alpine originally from El Cajon. My Dad still lives there, I actually live out of state right now but my coworker keeps talking about getting a tomahawk ribeye so I just decided to look up videos and came across this one what a pleasant coincidence
I got a tomahawk today and found your video, I’ll use your temps, wish me luck! I’ll be using my kamado.
Thank you so much for the cooking tips....steak came out excellent with your instructions!!! Please keep them videos coming 👍🏼
My favorite vegan chef!
Thanks for the upload. Looks beautiful and what is more important looks delicious. Nice technique for searing.
Damn bro. That's a beautiful crusted and cooked steak!! I'm drooling for real lol I subscribed 👍
thats delicous bro 10/10 might do next 4th of july
Awesome brother!
WOW that is AMAZING! I bought some 55 day aged 48oz porterhouse steaks ill do your way! So you did 200 degrees until 225 internal, let it rest for maybe 10 mins? Then finished off? AMAZING!
The primary reason for the success to that cooking, is the smoker you used, otherwise you wouldn't be able to control the heat so perfectly with regular BBQ grill.
You are a magician
WOW !!!!! Great job Greg, perfect medium rare for my favorite cut of beef. Many thanks.......
Enjoy the the pink bits, yum
Reverse sear is absolutely the way to go.
EDGE TO EDGE BABY
Sup Greg, found one missed lol, omg been about 5 years since had a tomahawk steak, and wasn't cheap lol, looks amazing, were you nervous cooking it🤣, was like $179 with 4 baked stuffed shrimp and a potato 😂, but was so worth it, will definitely try on new/used Oklahoma Joe's smoker/grill getting, if butcher can get me any? You nailed it brother 👊, hard to get in north east because most go to New York, and steak houses, omg I'd take the bone😂🤣, tyvm tc 🍔
Oh yeah... nothing like a cowboy steak on a Sunday :) thanks-
The Gallery Backyard BBQ SUNDAY - SATURDAY!
Agreed.
Making my mouth water just watching this!
By far the best video on the internet for this cut ... Only two critical comments from me ..
1. Might .. MIGHT or may have taken it off of the low temp heat at 115-120* to get it just a tad closer to rare, but not totally necessary ... still looked very good. Just needed a bit more "warm red" in the middle for my taste, but that wouldn't have stopped me.
2. Feed two people my ass thats all mine, every last bit including the fat - stay the hell away! ...
I haven't seen anyone cook these right anywhere else on UA-cam. Doesn't mean I have seen everyone and don't get me wrong they are definitely a challenge. I have over and under cooked them myself. Even two steaks from the same butcher likely will not cook the same.
Anyhow, nice job ... now I want one.
Great video! Once you put it on the grill grates do you do 30 seconds, twist, 30 seconds more and then flip? Also, do you live the lid open during the searing process?
Three words Greg, WOW-WEE-WOW!! Bravo 👏👏👏
What a beautiful job. I want one of those cookers.
Excellent 🥩⚒ looks amazing
i cant wait to try a tomohawk!! yours turned out perfect ! great cook! i love the grill marks!
I have grilled the tomahawk steak several times before I found your video and they were a total flop. Now I’ve followed your way with grilling them several times and they are absolutely awesome every time. Quick question though do you buy your garlic infused avocado oil or do you infuse it yourself? I can’t find it anywhere. Thanks in advance
i have a camp chef with sear box, did my first cowboy cut earlier this year, was awesome!
I mean this in a totally positive way, your channel reminds me of KPBS programming. It's just great to watch you do your thing. Cheers from a fellow San Diegan (:
Right! Low and slow w/reverse sear is the way to go. Then you get med-rare all the way thru. Not just in the center.
🤜🤛
problem with reverse sear is the sear doesn't come out as solid. You get a similar effect by turning the steak over every 30 seconds or so. And you will end up with a better sear.
Great looking steak. Your wife wasn't the only one salivating.
👍👍
3 and a half minute in the video.. then suddently i got 3 tomahawk steak😂🤤🤤🙌🥩 yeah too much... Naah never to much 🥩🥩🥩🍽️🙏😋
Thank you chef! 🤯
The steak looks great! And I like the grill very well. Very nice video! My greetings from Germany, Andy