How To Cook Tomahawk Steak at Home

oh [Music] look at take a look at this bad boy i'm gonna oh that is pretty okay this morning i couldn't decide if i wanted to cook this in the smoker or if i wanted to cook in the oven so i thought i'd go to instagram and ask you guys and it is decision time and it looks like looks like oven one 69 for oven but yeah i like to see what you got and i know you know i know a lot of my followers don't have smokers almost everything you can do in the smoker you can do in the oven you're just going to lose that smoky flavor so i'm going to go ahead and preheat the oven now to 225 degrees well right before i um season this because i want to get it hot we'll get hot in here look at this like let me let me in comparison it's as long as my arm this could be my shoulder look two arms no this thing's amazing i went ahead and salted this last night i just put a little healthy layer of salt on there to help break down the proteins really render the fat you can actually see on the fat on the top where i've put the salt i'm gonna be cooking this in the oven at 225 degrees i can't give you an exact time because i go by temperature when i'm dealing with big cuts of meat i'm gonna guess about an hour and 20 minutes seeing as it's a four pound steak all right let's get to seasoning so i told you guys last night i did some salt i'm gonna do some more salt i'm not gonna do too much but i'm gonna do a layer over the whole thing we're gonna crack some black pepper here all right i've got some garlic powder i got some paprika then i'm gonna flip it over and do the other side now this is a big cut of meat so don't be afraid to season it let's see how thick this thing is shall we [Music] two and a half inches thick we're looking at 10 inches long and with the bone i mean you know we're looking at 19 20 inches long and then we look at what six inches wide what's the square footage of the steak babe okay all right back to the seasoning so just go ahead and roll that around on the cutting board go ahead and mop everything up and i'm probably going to just season it a little bit more myself because it ain't going to hurt all right i'm going to use this shallow pan with a wire rack in it and the reason i'm going to do that is because when i put the stake here on the rack it allows the heat to go under the steak as well and cook under it as well if i had just put this straight on this pan like this it wouldn't allow this side of the meat to cook evenly and allow the air to circulate underneath there so that's why you want to lift it off the pan just a little bit i like to put maybe like a sprig of rosemary right on top a clove of garlic crushed up on the top just to kind of just to get those aromatics in the oven okay so i've got my meat thermometer here i'm just gonna stick it in the middle of the ribeye about halfway through trying to get it right in the center keep it in the oven at 225 degrees until it hits 130 which is about medium rare at that temperature forgot to mention i had some time i either sometimes use rosemary or sometimes use rosemary and thyme i forgot i was gonna use this on the steak as well so i'm just gonna put this in the steak would you say you use it sometimes leaf all right let's hit 130 i'm gonna go pull it out of the oven and i've got my sear ready it's smoking you can see it here it's ready to be to be seared oh this looks beautiful guys okay all right so it was in there i pulled it at the temp 130 internal tip i'm gonna take my little garnishes off here i've got my sear ready and i've got some garlic herb butter here i'm gonna use as my basting oil i'm just gonna give it a nice little layer here okay all right yeah all right so i'm going to save that for about a minute i'm gonna go ahead and put this on the top [Music] that's a juicy steak oh and it smells so good beautiful just the extra char on the edges i'm gonna do that for a minute make sure you have something to set the stake on once you finish searing it so it can rest oh yep that's this that's the sun thanks freddy ken is in the kitchen all right i'm gonna let this rest for 10-ish minutes 10 to 15 since it's such a big cut of meat okay guys i've let this rest for 10 minutes made a hollandaise sauce got my smoked corn here uh recipe should be right up here somewhere and then some baked potatoes those are always a classic um all right i'm gonna cut this bad boy open oh yeah wow that's right here there we go bone we say that for the dogs in the house trap is included okay let's cut this bad boy open i'm gonna cut off this little piece right here it's got some fat in there but man looking right all right we're gonna give her a cut and see how it is oh wow [Music] um no wow this looks so perfect i was going for a medium rare and i hit it i absolutely hit it i'm gonna i'm gonna cut a piece give her a try i'm gonna give travis a try myself a try maybe i'll let the dogs have one or two [Music] oh thank you okay we go oh my god oh my god that's the best one you've ever made oh my god all right one more go one more go here you go buddy cheers oh do it wow this is the only way i promise this and the smoker i'll show you that one later worth every penny this is awesome i am i'm so pleased with the turnout of this it ended up taking an hour and 45 minutes to cook this steak but it it was worth every single second that we had to wait oh my god oh my god so you wouldn't do anything differently i would never do anything i mean i would because i'm an experimental lady but if i was trying to impress some people this is the way i would do it this is the dogs but i'm gonna eat one first oh i want a bite of that give me a give me a bite oh my god there's something so primal and satisfying about you know big bones it's so tasty one of the perks to tomahawk is you have a built-in dog treat dank says it was good okay guys thank you so much for sticking around for the end of the episode like sometimes we like sometimes not always because you guys are gonna run my life i get to pick recipes sometimes but like sometimes you guys get to pick the recipes remember to write your suggestions in the comments i will be adding them to my chef hatta suggestions and i will be dropping them into the chef had a suggestions in my above it you're above it okay here we go all right we're gonna mix them up what are we gonna get all right i'm gonna get this one right here hold on [Music] what is it another huge cut of meat brisket i love the chef hat of suggestions oh my wallet does not love this you're gonna go broke before this channel ever takes off the tomahawk was like what 80 bucks babe so okay all right smoked brisket this channel might run us broke hey but you can help me you can you guys can help hit that like and subscribe button the more you guys watch me the more i can provide you with awesome cuts of meat and content one like equals one pound of brisket no one like equals one ounce of brisket if we get 50 likes on this video we'll get a 50 pound brisket travis is paying for it i'm just the video guy

Channel: Kenna's Kitchen

Views: 25,041

Rating: 4.8642716 out of 5

Keywords:

Id: A0oKzU7z-Ts

Length: 10min 4sec (604 seconds)

Published: Fri Jan 29 2021

Reddit Comments

[u/truewora]

yea

[u/Szkarad]

No you have to shot by gun weapon