The Best Way To Cook A Tomahawk Ribeye! | How To Cook a Cowboy Cut Steak

thank you for stopping by ballistic BBQ on today's video I'm going to be cooking up a beautiful gigantic cowboy cut tomahawk rib eye let's get going and here is that beautiful steak three and a half pounds of prime Angus on a gigantic rib bone this thing is awesome comes from Matador prime beef and I cannot wait to sink my teeth into this what I'm gonna do today is cook this low and slow and I mean low we're going to be running the yoader at 200 degrees I'm going to cook this just very gently until it reaches 125 degrees internal then we're going to sear it off on an extremely hot grill great first thing I'm going to do is season this and this is a lot of beef here it can handle some flavor so on this cook I'm using that our butts are smoking our beef rabe and this is the same rub that I used on those beef ribs not too long ago actually my last video I'm going to go ahead and apply a very thin coating of garlic infused avocado oil and avocado oil has a very very high smoking point you can smell that garlic again a lot of meat here it's gonna handle these extra flavors now let's get that rub on and this is a very savory rub with a lot of different herbs and a little bit of heat all right I'm going to allow this rub to penetrate allow it to sweat through in the meantime I'm going to go out in the backyard and get that Yoder set up I'll meet you guys out back so in this cook I'm using the Yoder YS 640 I have it running right now at 200 degrees Fahrenheit we're ready to cook as soon as you can see the upper grade is in place this is where we are going to be going low and slow lower grates have been removed here this is where the grill grates will be going eventually when we do that really hot sear let's go ahead get that steak on so of course it's going to be very important to monitor the temperature on this cook I've got that thermo works I'm going to be using today I'm going to go ahead and just place the probe right in the middle here on the side and I'm going to go into the center of this the thickest part of the meat here the most meaty part of the steak and we are rolling so again I'm going for 125 degrees Fahrenheit internal on that steak once it hits about 80 degrees I'm going to go ahead and flip it just to ensure that it gets a nice even cook but where it's at right now on that upper gray it's getting a nice you know nice even gentle Heat see you guys in a bit steaks been on about 35 minutes or so now and it just hit 80 degrees I'm going to go ahead and give it a turn looking good next stop 125 see you guys then we were at one hour 35 minutes into this cook and we just hit that 125 degree mark let's check out the steak look at that so what I'm gonna do now is go ahead and pull the probe this thing is tender beautiful so I'm going to take the steak into the house loosely pin it with foil then I'm going to come back outside show you guys how we're going to set up this yoder for searing all right let's set this thing up for some hot grilling so obviously I've already removed the upper shelf now I have the two-piece diffuser plate so I have this hatch door here that exposes that firebox I'll go ahead and pull this out I'm just using one of my other BBQ tools here so as you can see now that firebox is exposed and when I crank up the heat on the temperature control the fire is going to get much larger because it's going to be dumping a lot of pellets in there so the next thing we're going to do is install the grill grates these are tongue and groove so it's easier for me to just do it all at one time all right door closed so the next thing we're gonna do is adjust this damper this is on the right side of the cooker as you face it and just push it in so I'll show you what I just did now I would have to actually remove the diffuser plate in order for you to see the damper but basically you can push it you know towards the firebox so what I did was push it all the way to basically the edge of the grill grates here and that's going to concentrate the heat down below those grill grates and make it much more intense so the next thing we're going to do is increase the heat so I'm going to set for 200 we're gonna crank this baby up so I got this thing cranked up to 600° now those grill grates are going to be absolutely screaming soon as this thing's all heated up I'll bring that stick out we'll finish it off okay we are ready to go because the pit was already running it in take too long to get it up to this grilling temp this thing is raging and just a few minutes ago you see 591 actually just climbing up when I checked it before I turn the cameras on it was 606 so it's hot first thing I'm going to do is put on some cooking spray this is just canola oil basically steak and I'm going to let this sear about a minute on each side give it a little turn here we'll turn all right so we'll get this back in the house let it rest a little bit slice it up give you guys a taste test well appearance-wise on the exterior this thing is beautiful just a beautiful beautiful steak hopefully it looks as good on the inside let's give this a try very tender Wow it's looking good put this right here for now so first thing I'm gonna do is just slice it in half so you guys can see what I just saw that is what I call perfect medium-rare now what I'm going to do is just cut this into slices and the nice manageable slices and this will easily feed you know to people my wife's off in the wings salivating right now and then when I would do and just put it like this that is gorgeous okay now for the tough part I need to try this like would be failing in my job if I didn't try this out me that that is so beautiful Wow mmm Wow now that Yoda rocked this cook I mean it grills and I have not cooked on a pillar cooker that can grow like that I mean this amazes me now the other thing that I want to point out is I've really come down on my temperatures when it comes to the reverse searing thing I've brought them down to 200 now and a lot of that has to do with my experience in sous-vide it minimizes the carryover just coming in at that lower temp and you can see the results here I mean that is just a beautiful cross-section it's beautiful so happy with this cook Wow anyway guys so people have been asking me to talk about the beers I'm drinking so this is from a very small craft brewery out here in San Diego County in Alpine California it's Alpine Beer Company and this is their truck trail Pale Ale and it's named after there's a truck trail of famous truck to a low skyline truck trail and that's what it's named after but it's a really good beer again it's just a lot smoother than some of the really heavy IPAs anyway on that note thank you for stopping by again I'll have links down below for matador meets you odor check them out see on the next video Cheers

Channel: Ballistic BBQ

Views: 997,629

Keywords: tomahawk steak, steak, tomahawk, tomahawk ribeye, grilling tomahawk steak, how to cook tomahawk steak, ribeye steak, cook tomahawk steak, tomahawk ribeye steak, tomahawk steak recipe, cowboy steak, cooking tomahawk steak on the grill, how to cook tomahawk steak in the oven, tomahawk delmonico, how to grill a steak, the tomahawk steak, best tomahawk steak, kobe tomahawk steak, tomahawk steak grill, Ballistic BBQ, BBQ Steak, ribeye, reverse sear, Angus Beef, sear, medium rare

Id: mAw3ZDFDvnA

Length: 9min 58sec (598 seconds)

Published: Sun Jul 22 2018