How To Grill Tomahawk Rib Eye Steaks on a Weber Grill With a BBQ Dragon Spin Grate

[Music] hi everybody today I'm gonna cook some ribeye steaks on the kettle grill but I'm gonna cook some rib eyes steak so I got a couple of tomahawk steaks look at these bad boys those are about 3 pound steaks each one of them and they're really nicely marbled it's gonna be a really great piece of meat so sometimes these can be tricky to cook I want the inside rare and I want the outside charred and so that's gonna require a lot of moving back and forth over the charcoal between the heat between the cool if it just sits over the charcoal you're gonna drip fat you're gonna burn them we don't want to burn them I'm gonna use a BBQ dragon spin great to make this a lot easier and simple so let's go ahead and get started all I'm gonna do with these before I start cooking is put some salt and some pepper on them a couple of nice steaks like these I wouldn't want to pollute it with a whole bunch of other flavors salt and pepper so here we go now I warmed these steaks at room temperature here for the last couple hours because you definitely want to start off with them at room temperature not right out of the fridge the whole idea is keeping the cooked nests the doneness even throughout the interior and if you're starting out with a cold interior you're gonna overcook your outside before you even have the interior up to a rare condition for salt I'm gonna use kosher salt and that's because it's thicker actually the little granules of salt will stick to the outside of the meat better rather than dissolve and run off so you go ahead and start this with a big piece of meat like this I'm not too worried about over salting it at the beginning and don't forget to get the edges you can see those are big wide edges right there obviously I'm patting the salt into the meat there we go I put the salt on first before the pepper so that I can really see how much salt I'm using sometimes if you have other spices on first you don't really get a clear you of how much salt you've used and then you can under over solve the piece of meat so again adding the salt in a thick steak like this make sure I'm getting the edges of it and that should do it for the pepper sometimes I find that if I use too big a grain of pepper that actually burns or falls off the steak rather than flavor the steak so this time I'm going to use a regular fine grind pepper and again I'll Pat it in use a fair amount of pepper when I was a kid there used to be a steak called a pepper steak and that thing was just about crusted with pepper I don't think that we're gonna do a a pepper steak today just enough pepper there to remind you that pepper is a thing that makes food delicious there used to be a whole industry based on pepper the spice trade pepper was one of the main spices obviously the salt road based on salt that's why you say you earned your salt this salt was such a valuable spice back those times okay that is about all I need to do with those so the next thing to do is get our fire started in the kettle grill and we're ready to cook so let's go over and get that fire started so what I'm smoking meat I like to use charcoal briquettes because I want to keep an even temperature and it gives me a lot of consistency in how hot the charcoal is burning but what I'm searing some big steaks like this I want to use a hot fire so I'm gonna use some lump charcoal I'm actually gonna start out with a whole Jimmy sorrowful I can really fill that zone up these small pieces in this one charcoal here today I would prefer a lot bigger pieces because this can you give me a longer cook but these small pieces will definitely start hot and fast that's for sure speaking of fast I'm starting it with a chimney of insanity so it's only it take me about three minutes to start it I take a couple half sheets of newspaper wadded up now it's important when you use it a chimney of insanity start it up on top of the grill you can use it on a side shelf you can actually use it on the grate itself all do and stick it right here on the grate if you use it down inside the grill then when you put the fan on its going to suck in hot air and that's not good for the fan so the trick to making the charcoal chimney work really fast as soon as you light it that's when you put the BBQ dragon fan on so let me go ahead just crank it right up there see how I have the fan drawing in cold air so it'll never get overheated I love how it sounds like a jet engine taking off you can see the fire out there so this charcoal is going to be ready to go in about three minutes and then I'm going to put it down into the grill and create a two zone cooking area and we'll be ready to go so see you in a minute this thing's ready to go that didn't take three minutes it took two minutes and that is a hot chimney right there so I would say that charcoal is cooked enough so since I use my great start to charcoal I'm gonna pull that spin grade out of there I'm using a two zone cooking system so that means I'm putting the charcoal out on one side of the grill there we go that's pretty good start right there those couple pieces that's build and that's awesome all right now I'm gonna go ahead and throw in the spin gray just like that so I can turn around that's about where I want my sticks I'm gonna grab those bad boys and throw them on welcome to the heat there you go nice alright so the idea here of my cook of these two-inch-thick tomahawk rib eyes is gonna be to sear them a little bit on one side flip them over serum a little bit on the other side if I have any grease flare-ups which I'm definitely gonna have in a few minutes I'm gonna spin them out of the way just like that with the spin great and that's what is gonna make this so simple to cook some pretty challenging steaks this is not the first steak you would want to cook if you were just starting off with your grill they're already starting to sear down there that lump charcoal sure enough it's hot you can feel the heat from here this is a great start I mean go get a tool to facilitate the flipping of these things and away we go whoa those steaks are already dripping fat and I'm spitting them out of the way it's fun out of the way is a great time for me to be able to just go ahead flip them out of the fire they've already got a nice sear on that side flip it like that okay disaster averted and I will spin those steaks right back into the fire all right here we go yeah that's the thing about cooking a ribeye has so much fat in it which is awesome but that fat drips down you have a lot of flare-ups when you're cooking your your steaks over hot enough fire you do want cooking over a hot fire so you get that sear in fast enough time so you don't overcook the interior now as we get a little further into this cook we're gonna start measuring the interior temperature with a fat steak like this I'm not gonna depend on time or any kind of firmness test with my thumb I'm gonna stick a thermometer in there so just keeping them turned out of the fire there that's so nice about this pin great move it right in and out where I want it's an effortless turn and this makes cooking a big steak like this really easy yeah there's that player now I'll just spin those things out of the way I don't want quite that much fire on these things let me give them another turn listen you can't turn a steak like this too much you can turn it every 15 seconds and there's guys that do that's a real technique for cooking a steak dead-even hey you can say it's dead even coast to coast from one side to the other completely rare I would never cook a steak like this anyway except rare or maybe by accident medium rare but I'd still tell my guests it was rare so all right I got those turn things are going just fine and spin them back into the fire there's no other tool for your kettle grill that allows you to move food around on it so easily as this been great once you start using it it's not so you just love it it really makes it a better grill and there we are with that fire coming in you see how fast those steaks want to go to the flaring up you just turn them right out of the way right that without the spin great this is a big deal with constantly sticking your thumbs in flipping your stick in that player it's a battle it's a battle we will get these steaks absolutely seared on the outside nice and rare on the inside this is the time to check the temperature these are looking about done to me so I'm gonna stick in the instant-read thermometer about 114 hundred and ten is not too bad that might need another minute or two but I would rather err on the side of safety so I'm gonna pull the thinner one that one's got to be done right now and this one will give maybe one more twist on the grill and we're ready to go that's a nice-looking steak right there alright I think that it's been another minute or so of this one that was measuring 111 degrees I'd like you to 115 with the instant-read thermometer let's see what we got right there yeah one hundred and eighteen hundred and ten that's showing it's in the range I'm gonna pull this out I'm gonna let it rest for about five minutes and nice-looking steak so my meat is rested five almost ten minutes actually so it should be at a fairly even temperature and I'm really anxious to see what its gonna look like inside so let's let's start right at that thick part that I was measuring yeah that's pretty good it's nice and rare on the inside there can you see that that looks about right for me yeah let's take a another dive in there oh yeah can you see the the juices running out of that steak yeah that's pretty nice look in there even even out towards the edge still nice and pink nice and bloody so I'm pretty pleased about this if you look look how nice and charred the outside of that steak is and how nice and rare the inside look at the blood just rolling out of that thing so that is about a perfect steak yeah very nice very nice there all right I'm gonna go ahead and move right on to the toughest part of this which is I'm gonna have to to taste test the steak and make sure it came out all right I think that should be a good start here let's start with maybe a little end here you can really taste the sear the charcoal the interior is nice and soft and it was marbled enough that this is a really juicy piece of steak it's great one of my favorite pieces of steak the rib eye and the tomahawk is just a kind of really fancy way to do this ribeye steak the spin grape made it easy the tomahawk made it great

Channel: BBQ Dragon

Views: 702,976

Rating: 4.493475 out of 5

Keywords: BBQ Dragon, Weber, weber grill, weber kettle grill, weber charcoal grill, weber grill smoking, weber smokey mountain, slow n sear, grilled steak, steak, steak recipe, tomahawk steak, bbq steak, steak on the grill, Weber grill accessories, Weber accessories, charcoal grill, charcoal smoker, charcoal grill smoker

Id: h1pWoXoqKos

Length: 13min 47sec (827 seconds)

Published: Wed Sep 26 2018