Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on the PK Grill

hey welcome back to how to barbecue right I'm Malcolm Reed today we're gonna be cooking this tomahawk rib eye I mean check this out three and a half pounds prime Angus beef marbling looks awesome you know it's gonna be good I'll show you how I cook it so this tomahawk rib eye giant rib eye steak still on the rib bone they fridge it back to where it creates this handle on it and you've just got a behemoth of a piece of beef here that's marbled through and through though this is prime beef I got this one from Matador prime beef you can check them out on the internet they sell all kinds of great cuts of beef the first thing that I'm gonna do to this time of hot ribeye is getting some salt pepper and garlic on it I want to get that base foundation flavor my AP rub is great for this we're just gonna season all sides of it a big piece of beef it can take it you just want to flip it over make sure you get the edges all that fats gonna cook down and give it some great flavor I just want to let it hang out needs about 30 minutes setting out at room temperature you don't have to stick it back in the refrigerator it's gonna start working on this beef it's gonna penetrate it we're gonna get some of that flavor deep down in it and that was a great time we're gonna fire up the grill y'all check it out so I'm gonna fire up my PK 360 and I'm just gonna use a charcoal of Royal Oak briquettes got a couple wax cubes to get the fire going it's gonna take about 15 minutes these coals will be fire hot once those coals are good and hot just dump ulm in and we're gonna set up a two zone fire today in the PK we're gonna put all the coals over on one side and this is going to be our searing side and then we're gonna have a cool side to slow things down to really cook this tomahawk all the way through now we're ready to put the grate in place and then right on top of that I'm setting a set of grill grates I've got a little cooking spray that's gonna go on them it's gonna get them nice and hot they're gonna be ready for that steak in just a second okay our tomahawks been hanging out for about 30 minutes while we get that PK fired up and you can see it's already starting to work on the outside of the meat it's pulling some of that moisture out kind of making that rub a little tacky it's going to give it a great little crust on top we get it over on those hot grill grates the next thing I'm gonna do to it right before we put it on the grill just hit it with a little or shrub and I'm using my steak grub hey you can use any kind of flavors you want to season a tomahawk steak like this if you like simple salt and pepper go for it make this recipe your own I'm just going with a layer of this coarse ground steak rub you don't have to get real heavy with it but it creates a nice bark to gives a little crunch on top and those flavors cook you know it's gonna go I mean this is a man steak right here I'm ready to get this ribeye on some fire let's go to the piqué all right the peak ace should be good in hot I want to see at least 600 degrees at great level I'm just gonna use money thermapen here I'm saying 6:20 that's perfect I mean this is gonna be screaming hot ready for that ribeye say it 622 630 we're ready to put this thing on I'm just gonna lay it right on the rack kind of at an angle and we're gonna press down make sure we get some good contact and then we need to set a timer we're looking for about two and a half minutes and then we're going to put that twist on it so let's get the lid closed get a timer going and we'll be right back all right we're looking at two and a half minutes time to put a little twist on this time on little bit like this ease it up get it right over on this hot side we're gonna mash it right back down go ahead and put some gloves on as you know it's going to be hot close it down set that timer for another two and a half minutes all right we've been a total of five minutes it's time to flip this tomahawk get the other side marked up a little bit I'm just gonna grab it check that out that is beautiful want to mash down just a little bit on this side get the lid closed we're gonna go another two and a half minutes all right we're gonna put another little twist on this side press it down get some good grill contact get the lid closed fast look it good all right so our steaks been seared on all sides now I'm just gonna take it off and check this out I mean it's beautiful so now we're gonna get the steak over on the indirect side we're just gonna lay it over here let the bone hang out that's okay and I've just got it on a little raised rack that you can get from p/k it fits right there the steak fits right on it and in our bottom drip pan I'm gonna start melting some butter got a little butter going down I'm gonna throw some thyme some rosemary in there and I've got about a head of guard all that's gonna mix catch the drippings of the state and don't forget I'm gonna add a little olive oil as that butter melts the olive oil heats up it's gonna absorb those flavors from the rosemary from the time from that garlic and the drippings from the steak and we're gonna use that to baste over the top of it to watch the internal temperature I'm using a chef alarm and I've got a probe that I'm just gonna stick in a thick part of this ribeye I want to go right dead center of that look the loin part of the ribeye and that's where I'm watching internal temps we'll get it off about 125 and then let it rest we're gonna keep the lid closed and we're just gonna watch it cook it's gonna climb up slow that's what we want to see we'll start basting it here as quick as that butter melts we'll look at it and show you what it looks like all right let's check and see if the butters melted here see how our a little dippin sup basting sauce oh yeah check that out got that rosemary thyme garlic sizzling away that's what I want to see what I'm gonna do is just baste the steak with it when we get some of that flavor right back on top keep it moist looks good when we're already up to about 85 degrees internal got a little ways to go bones looking good down here no it's over the hot area still so if it starts getting too dark we can always put just a little bit of aluminum foil over it to protect it right now I'm just gonna let it go looking good get the lid closed we're just gonna keep on cooking y'all keep watching all right the time for another little baste here we're looking by 105 degrees internal this time Hawks look at right love the way it colored up we've slowed down the cooking process by getting it up on this rack we're just keeping it baste it smells incredible I wish you could just if there was any way y'all could smell this you need to be over here at the house it's awesome bone looks good hey check this out I'll brush that a little bit too it's not getting too dark looking good to me let's get it closed and finished up hey and we're not worried about time at all we're cooking by internal temperature this chef alarms telling me 107 degrees we got about 18 more to go it's gonna be time to get this time of hot ribeye off you know we got to let it rest but then I can't wait to try it y'all stick around all right you can see our chef alarm 125 this is where I want to be 126 it's fixing a pop what I'm gonna do is verify now we get my new summer pin out here then right in that lawn right where we've probed it you see 125 127 126 it's holding its match in that chef alarm 126 perfect now I know it's there I'm gonna give it one last based here we've got all that good steak juices drop down in our pan make sure that butter those herbs that garlic olive oil hey I'm telling you right this time of hawk is ready to go to the cutting board I mean check that out let's do screaming hot you hear it sizzle I'm gonna set it down so I'm just letting this tomahawk rib I'll hang out on the board needs 5 10 minutes minimum to rest let it stop cooking we wanted to stay juicy inside if I cut right into it you know we'd lose all that it's a great time to recap and we started with this huge three and a half pound tomahawk rib I got it at Matador prime steaks you can check those guys out on the web this is a beautiful steak and had awesome marbling we got it seasoned simple with that salt pepper garlic my AP let it sit 30 minutes on it and then we put some more steak rub right over the top while we got our grill good and hot you could use any seasonings whatever you like this is all about technique we seared it on all sides for about two and a half minutes each turn and then we raised it up to a rack and that's when we put a pan under it so we can catch some of those juices that were dripping we mixed them with a stick of butter a little bit of olive oil some garlic cloves some rosemary some time and we let all that get happy in that pan and we just basted it while we watch the internal temperature we didn't worry about time anymore we just watched what it was I took it to 126 in the loin which is right where I like it we're gonna cut into this thing in just a minute so I can't take it anymore it's been about 10 minutes I'm gonna have to cut this steak up what I'm gonna do is just take my knife and follow the bone we're going right down it I'm gonna take it right off we'll put that bone to the side you know there's some good stuff there but look at that piece of steak and we don't you just want to eat that spinalis all that fat that was right there around the edge it's gotten real crispy I'm gonna cut it right where we had it probed let's see how we did and check that out that is just beautiful I'm gonna cut up this front piece to spinalis this is what I love cutting it into whatever size pieces you want to eat this is awesome I'm gonna get a piece right here I know it's gonna be tender as it could be hmm wow that is incredible tasting beef I mean it's just got so much flavor I mean you get the salt the pepper all the seasons we put on the outside but with a tomahawk like this you really taste the beef it's cooked perfect hey a ribeye with all that fat in it it's got so much flavor I mean it really does have more taste than any other state just Matador beef it's unbelievable if you guys are interested in it in the description there's a discount code you can get ten percent off your first order just go to their website check it out a big tomahawk like this is gonna feed a lot of people and it's cool as it can be and we check that bone out that is just awesome that is so cool hey I'm gonna have to work on that bone here in a few minutes thanks for checking us out today how to barbecue right if you like what we're doing subscribe to our channel you can send all your comments and questions at Facebook and Twitter too we'd love to answer those we'll see y'all next time I gotta go back and get some mistakes you you're gonna love this oh man it just melts in your mouth that's exquisite so soft

Channel: HowToBBQRight

Views: 11,625,853

Rating: 4.8405032 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, tomahawk ribeye, tomahawk ribeye steak, tomahawk steak, cowboy cut ribeye, cowboy ribeye steak, grilling tomahawk ribeye, steak tomahawk, long bone ribeye

Id: 9gg_jjUb-S4

Length: 10min 36sec (636 seconds)

Published: Thu Mar 15 2018

Reddit Comments

[u/HeelAndToe85]

I watch every video Malcom puts out. He kills it on everything. I was a bit surprised he didn't do a reverse sear, but you couldn't baste like that if you reverse sear. I checked out the Matador website. After shipping you are paying high end steakhouse $$ for each steak. That sucks... I'll stick to a high end local butcher.

[u/Kegelz]

125, is so that it hits 130 during rest. 130 = rare. Aside from not reverse searing, this man knows what he's doing. Would love to try the baste method he uses.

[u/qovneob]

I love this guy's channel. Planning on trying his chili recipe when I finally get a nicer weekend.

[u/[deleted]]

That's beautiful.

[u/SlobBarker]

Looks like something Fred Flintstone would eat

[u/Lindisfarne793]

I'll take two.