How to Grill a Tomahawk Ribeye Steak - Best Method

welcome to camp and we are fixing to blow them Cowboys Minds today the wow factor just went off the scale I'm talking a big ol 40 ounce tomahawk rib eye dry aged ready to go who better get there for they do folks stick around [Music] my name is Kent Rollins welcome you all to this channel and what do we do on this channel outdoor cooking grilling Dutch oven cooking bacon how to take care of cast-iron but what are we doing today folks we 40-ounce prime dry-aged tomahawk rib eyes you heard me right [Music] where's it come from it's just the ribeye folks just been French the bone has coming off the rib all the way around so it's a little more presentable now this is prime dry-aged meat I want to thank national beef for getting this to me and look what we have here the culinary meat inspector himself yes it is prime big and the good folks that live freedom meets now folks they do quality they be in this business for a long time and they have some great products Shan will have you a link below down there in the description to where you can go online and you can get this but when we talk about prime beef dry aged beef when we're aging that beef the longer it sets the more flavor the more tender it's going to be now when you're starting with prime you've always heard me say hey we're going to put some lime juice on this deal to break down muscle connective tissue not on these big fellers we ain't because they are prime dry-aged now they got at least 60 days on them so what does that do the enzymes in there go to breaking down this stuff and it gives it more flavor more juiciness more taste now a lot of folks would have this and they just throw this big feller out there on the grill and they're gonna burning now when you're cooking a meat that's of this size folks either got to cook it over indirect heat but your coals are not close to it well remember what we do to keep that stuff tender steam it so we're going to wrap it in some foil after we season it place it on the grill but the most important factor you got to remember in this whole process let it warm up so I'm allowing about a minute per ounce that's 40 minutes it's setting out that way I know it's gonna be warmed up and ready to go if you don't do this you're gonna get such an uneven cook on this rascal by throwing them on they're coming remember what I've always said in them videos what is two mistakes people often make overcook under season this is a great big honking piece of meat 40 ounces so we got to give everybody a share so we're gonna use our Red River Ranch original because I'm cooking over good hardwood mesquite today is we got a plenty of it down here but first let's get it seasoned up so make sure you get it on the sides bottom top every where rub it in really well we're going to let it set about four minutes after that before we go directly to the grill but make sure you get it coated well everywhere well like I told you we let it set with this seasoning on it both sides everywhere coated well what's next we got to wrap these fellas up what am i telling you right here this is the Christmas present every man won't just wrap it up in tempo lay it under the tree so folks let's get them over to that fire Bertha didn't make the trip but her little sister Christine did and she'll do the job so let's get these bad boys on the video we have cleaned the grill wire brush greased it a little now there's still some fire coming out of there so I'm not going directly on it I'm gonna go on each side of it and we're going to let these bad boys sit there for about five minutes and then we're going to turn them on the other side and let it go another five minutes so let's let it do its job hope you enjoy the scenery while we're waiting [Music] [Music] now folks there's a lot of sizzling going on there it is plenty hot so I'm gonna rearrange just a little there's a lot of firing there's what you're cooking with we call it live fire a lot of people will have disagreements and they'll fuss back and forth what does that bone do but I do think it conducts heat to a certain point gives more flavor to me a lot of chefs have told me bone don't do that bonus for I appeal only hey I'm like the Beagle that bone brings me more flavor and I get to know it when we're through the reason we wrap these in full y'all know so we can slow them down but also what does that help us do it's getting a more uniform temperature throughout the state now when we take them out of that fold it's going to be closer to where we are already at maybe a really rare we're going to give it good color it's going to get that carmelization because all that flavor has sit right up throwing top and come to the surface but it helps it slow down the cooking to where we're not leaving it on the grill quite so long over an open flame unprotected but it's been about five minutes so let's flip them bad boys over you can see we get a little char here on that bone and warming things up so we are where we're supposed to be we'll go about five on that side take them out of that bowl finish them up and then we will enjoy the goodness this is hotter than the fourth of July in a red ant bed I mean it is hot it will burn you when that steam comes out of there so you'd be careful now [Music] so folks you can see that good color we're getting so let's slow that down a little that's what I was after that good instant seer of heat so we're going to move them over here to the cooler side of the grill what do we got here it is a radar for alien spacecraft machines yes you let you know if somebody's trying to get here and get your meat before it's done really it's a temperature probe folks I don't believe in these it's like I told you before if you puncture a piece of meat you're letting something out of it so I want time I ever use one is when I'm cooking chicken now I'm gonna try to take these off there when they're rare to medium-rare because that's how they're supposed to be eaten now in other videos we have done and Shannon might have you a link down there or right up there one to where it'll show you this method again about the touch and how that's supposed to feel whether it be rare medium rare or medium but if you think you just got to have one because this is some high price meat you get you one okay see this sweating in this blood that's coming out right here and taking a fake too you can see a little pulling now I know there's some good color there and it's time to go I'm after that crust that's what I won't get that good texture so when we get to that point let's give him a good flipping over put him right back out here on that side of the fire now you folks that's got to use a thermometer I have seen a lot of folks they would stick it in right here at the time turn it on and watch it till that reaches that temperature and then pull it off it's done I'm gonna go by the method I've always used and that is them fingers and touch so folks remember these was big old forty answers so we're gonna have to let them rest for a while but one thing you got to know is that's still cooking in there just because we got them off the fire now they insure that process that it stays warm and let it rest enough we're going to temp these big resting for about four to five minutes then we'll cut them whew that goodness will take place just been about five minutes let's take that little pin off always comes a point to where I get a little nervous still when I cut one of them but see this good knife goes honking big knife goes with honking big steak know what I mean and I would like to thank Victor and Arthur two of my fans down there in Brazil for sending me this who've got my name on it thank you so much fellers let's see will it cut a keep cut a piece of beef now if you want to serve this maybe family-style I'd cut right along that bone and then we just take that little rascal and go to chunking him up here then you just take it and come right back through here that's what I'm talking about folks now that bite there has my name on it mmm now folks I've cooked a lot of beef and I have cooked select I have cooked choice I've even cooked some roadkill on occasion but what I'm telling you folks is when you get a piece of prime that is aged and dried this way you can taste it too minute it hits your mouth that's what that aging process does it gives such a unique flavor to meet the seasoning enhances the flavor it doesn't mask it fine dining at its best mmm melt in your mouth it is so good and tender I don't know how to describe that flavor to you but it's it's a little bit sweet a little bit maybe a little earthy but oh man it is so good so tender I want to thank the good folks again at national and Pat LaFrieda and the freedom meets hey thank y'all so much this is great steak Shan we'll have a link right there below to where you can go to their website and you can order meat they'll ship it right to your door just make sure you know how to cook it as we recap this deal let it come to room temperature let it set to you know it's warm it's going to help that cooking process throughout make sure that you wrap that wrestling full and you set it out there and you let it steam in there about five minutes each side then pull it out of there and finish it go by that touch like we always have but if you think you just got to have one of them thermometers high stick it over there when you turn it back on that side get to that correct temperature you want then you're good to go I thank you for stopping by one of my most favorite places in the world ranch down here south of Hollis Oklahoma it is good country that old Red River sitting out there is made a lot of memories for me thank you from the bottom of our hearts be sure and hit that subscribe button but also remember you can subscribe to our newsletter there in the little link below god bless you each and every one pass the biscuits and let's have more beef see y'all down the trail this big bacon crispy bacon cheesy steak cheesy bacon bacon cheesy steak friends who are you guys just like baking for TV no can't even remember the words crispy you have like five not a good it's pretty good giving you different people early vana yes he's like can you pop it up in your mouth wait for it I mean it's good but you have to wait man that looks good I don't look you didn't wait and it says pinch me right let's call an audible hearing your husband into of what audible edible yeah I'm better on it's not whiskey she's in a way it's a girl objects ticking corn really [Music] oh it's got lights on you Frank white on the sit calm down you're too excited oh gosh it's flashing it's like Christmas unplug it and then play it back you said that's so easy why don't you do it huh I'm not [Music]

Channel: Cowboy Kent Rollins

Views: 342,344

Keywords: how to grill a steak, steak grilling, tomahawk steak recipe, tomahawk steak recipe oven, grilling, how to grill, tomahawk steak grill, how to grill a tomahawk steak, kent rollins, tomahawk ribeye, dry aged steak, cowboy ribeye, cowboy ribeye steak, grilling tips, dry aged ribeye, live fire cooking, foodnetwork, BBQ recipe, best tomahawk steak, Red Dead Redemption, best grilling videos

Id: bwPNl12VkTk

Length: 13min 53sec (833 seconds)

Published: Wed Jun 13 2018