How To Cook Tomahawk Ribeye Steaks On A Weber Kettle! | Ballistic BBQ

hey stop by ballistic BBQ on today's video I'm going to be doing this to these let's get going so on today's video I'm going to be doing a reverse sear on these magnificent tomahawk steaks with a homemade coffee rub but before we start the video quick shout out a thank you to exmark manufacturing for sponsoring this video and they have created a spot on their website it's all about door living everything from outdoor cooking to home improvements in your backyard so link will be down below check it out let's get going on this rub so I know a lot of people feel that if you put anything other than salt on a steak that it's a sin but I'm here to tell you that these are big giant robust pieces of meat and they can handle a little bit of extra flavor and coffee and beef go hand-in-hand I mean it's just an amazing combination so we're gonna kick it off with 1/2 cup of kosher salt 1/4 cup of ground coffee and what I did was I took ground coffee put it in a coffee grinder and grounded even finer just makes it a little bit better that way 1/4 cup of granulated garlic 2 tablespoons ground black pepper 1 tablespoon brown sugar and I know again a lot of people are gonna say sugar on beef but with this the flavors going on here especially the coffee if you don't have a little bit of sweet it's going to become very bitter so this will just balance everything off 1 tablespoon paprika and 1 teaspoon cayenne again for a little heat shake it up and there we go season these beasts first of all take a look at these things they're just gorgeous plenty of marbling each one these are just under three pounds each just beautiful beautiful pieces of meat and I'm going to season these pretty liberally okay we're going to be cooking these on the kettle today I'm bringing it up to temp right now in the meantime what I'm going to do is allow these steaks to rest and let them sweat through this rub and kind of bring some of those flavors into the into the meat so I'll meet you guys at the kettle so for this cook today we're doing a reverse sear and I'm using the kettle so of course with the reverse here we're using indirect heat and I have the lump charcoal banked against the inside of the kettle here and not all of the charcoal is burning and that's my design I want to be a kind of a slow burn and we're going to run this kettle about 250 degrees Fahrenheit so we'll get the ribeyes on I have foil on the bones just to protect the bones during the slow cook portion of this get the lid on damper over the meat and as you can see the lid dampers barely open to well I mean it's just cracked I'll be running the kettle in at about 250 degrees Fahrenheit I will be inserting a meat thermometer into the steaks and I'm looking for an internal temperature of 120 degrees Fahrenheit before I pull them off the kettle once they at 120 take them in the house let them rest and I'm going to allow that carryover to bring the internal temperature up to probably about 129 130 once we hit that mark we're all direct serum and by that time we're going to have this thing fired up I'll see you guys in a bit so steaks just hit at 85 degrees I want these to cook nice and evenly so I'm going to flip them I always flip them in 85 degrees and at this point we can go ahead and take the foil off lid back come on see you guys at 120 degrees we just hit 120 degrees Fahrenheit it's time to pull these steaks so I'm gonna take these in the house so loosely tint them with foil and I'm gonna get this bad boy cranked up to some heavy-duty BTUs for this final sear channel is raging and it's time to sear these bad boys off basically it's just going to be for about a minute per side and we are done I'm going to allow these to rest a little bit and we'll slice them up stakes are all rested just check that out I took these inside the house to let them rest a little bit and the whole house smells like a Chop House now I mean it just smells really good go ahead and slice easy I like to slice the Tommies off the bone here and then just cut them basically for nice kind of easily managed slices Wow it is tender just check that out juicy medium-rare looking good and what we're gonna do is just kind of reassemble these pieces of meat here and you lay the bone up against it kind of fan it out a little bit there we have it just beautiful juicy as all get-out let's give this a try you could actually smell you know that that coffee smell going on here Wow mmm I'm gonna step off camera really fast my assistant here brother or not John yeah good stuff oh yeah yeah I'm gonna call this a huge success a huge success anyway guys thanks for stopping by remember check out that exmark link keep the suggestions rolling in so if you haven't crushed that bail whatever they call it see you on the next video Cheers

Channel: Ballistic BBQ

Views: 100,619

Keywords: ballistic bbq, Ribeye Steak, Outdoor Living, Outdoor kitchen, Weber Kettle, Reverse Seared, perfect steak, how to grill a steak, ribeye, seared steak, beef, food, how to bbq steak, ExMark

Id: cmTXwzx6cUg

Length: 7min 19sec (439 seconds)

Published: Thu Jun 11 2020