Tomahawk Ribeye Steak | How To Reverse Sear a Ribeye Steak with Malcom Reed HowToBBQRight

I have something real special for you today father today is coming up and out of all the dads out there you're gonna love this recipe this is something that that I would do for my dad something special you know if you're cooking this you've got some dads out there this this recipes gonna blow them away or teach your wife to to make this one Center the link to this video so watch what I have or some bony and still cowboy cut or tomahawk rib eyes what I call call the tomahawk says let's take out a lot of that bone French back and pick it up and it looks like a tomahawk a little bit and I had these special cut you're not gonna find these just any regular grocery store you're gonna have to go talk to your butcher and get them to come for you you want them cut about these are by the inch and a half to two inches thick you can see it's about a 20 ounce to 22 ounce ribeye with the bone still on so what we're gonna do today with these tomahawk rib eyes is a reverse sear anytime you're cooking up a thinner steak you know you're one pounders and down you know 12 to 16 ounce ribeye eyes you really want to cook them serum over on up you know hot fast over direct coals good lump charcoal grill real hot that's going to cook them real fast but these big ones you can't do them like that because it's gonna cook the outside before the inside gets done so what I do on this is a technique called reverse sear so I'm firing up a smoker outside I'm gonna get it set about 250 degrees then I'm gonna put these steaks on in and get a probe in them cuz that's the most important thing you don't overshoot that 10 we're going to bring them up slow it really gives the meat time that come up it's not going to push out as much you're fast so it's going to be a moisture steak and it's going to be cooked perfect all the way through from top to bottom now at the very end we're gonna throw it over on the hot charcoal grill to really get those great sear marks on it and that's what's really going to caramelize that outside and we'll get it with a little bit more seasoning at the end with steaks like these I'm not gonna lie you don't have to do a whole lot tool you really want this great flavor from the ribeye so all I'm doing I've got a little bit of canola and I'm gonna brush the outsides a little bit this is gonna help with the brown a little bit plus it's gonna give kind of a binder for the seasoning that I'm going to use to stick to and with the ribeye like this there's no need to marinate or inject it or anything you want that beef flavor and you want to keep your flavors real simple a salt pepper garlic those are three seasons they're a must when I come a good steak and that's really all it needs so that's what I'm gonna use you know I have my all-purpose seasoning that I've been working on and it's basically a ratio of salt black pepper and granulated garlic and I've got a few other herbs and stuff in there but I'll put them in the description below this video you can find the ratio to this all-purpose rub if you want to try to make some yourself it'll get you real close to my recipe so I've got it in my little dredge here and I'm just going to give these takes a good coat man they're gonna be good how can you go wrong with a rib eye that size but now they just need to sit and come up to room temperature you know being this dig these steaks you don't want to put them on cold because that's gonna make them cookie uneven so I'm going to sit out for about 30 minutes just on the table after you get them seasoned plenty of time to get your grill fired up outside and that way when you cook them they're gonna they're gonna groove they're gonna really cook even and so the moisture is just going to be stay inside let me push down okay I got my odor fired up out here today for the first part of this reverse sear and this is the important part where we're we're getting the ribeyes on the cooker and we're bringing them up slow up close to done for the reverse here we're looking for 115 you know that's a little bit below where I want them I like my rib eye especially realize this side in the medium rare range which is right at 125 to 130 is getting closer to medium but that's perfect so we want to stop them about 10 degrees short that way we can put them on our charcoal grill get those great grill marks on them and finish off the top side what I'm gonna show you this is a critical part and if you don't have a meat thermometer for steak like this you got to get one you know if you spend $30 on each stake and you just throw it on here and want to I ball it you take your chances with it go ahead but I definitely recommend watching the internal temperature you're gonna do it and it's real simple I mean there's all kinds of meat probes out on the market I happen to like with chef alarm but thermal works but hey whatever you like but you want to get it in a thick part of the meat and I'm just going to choose this back one back here and it really this one just reads on this first part of this thermal coupler so I don't need to go real far in I'm just going in a little ways like that rest of it sticks out it only reads on the tip so I got my alarm set for 1:15 and we're just gonna close this cooker and let it cook now I'm tell you that's probably take about an hour but it's not guaranteed so go by the internal temperatures especially when you're cooking an expensive cut of steak the next thing you do just close it down and watch don't walk away too Long's know that it's out there about an hour but keep an eye on about 30 minutes okay it's been about an hour and you can see myself alarm up study 115 it's about 118 but it's time to get it off so I want to get these rib eyes off and show you the next step I've got my weber grill so charcoal fired up out back i'm going to take these off take them inside do a little tweaking on them and then we're gonna go on the weber grill and sear them off so stick around just before putting them on the grill over charcoal for that final sear I want to show you one other thing I like to do that I just take us some butter and melt it just regular butter we're just gonna brush that over the state now and this is just gonna add a little richness to it as a physical big grip on things you want richness but I'm also gonna add just a little bit of seasoning and that butters will have that season in the melt in but what this is it's a coarse grind you can find several different brands this is a McCormick's grill mates of montreal but I like the coarseness of it it's got a couple different peppers in it and some coarser salt ban you know a few other things in it but it tastes really great on steak David these are some of my brisket recipe for competitions I'm just giving it a light little hit kind of to form a crust to add some texture to this ribeye and you wanna do it on both sides I'll do the opposite side once we get out to the grill full chimney full of charcoal underneath the rack here I got some grill grates on and we're going straight on with these big rib eyes [Music] now as a Syrian part we're looking at about four minutes on each side to get the see right where I want them to get them good medium-rare ribeye so I'm gonna get a timer set we're going to just keep on rockin all right I'm going to get my lid on I got my timer set two minutes and then we'll give them a twist but with a thick steak like this you want to cook it with the lid on thin steaks you can cook lid off but anything that's over inch and a half thick leave the lid on so the heat radiates from all sides okay the first timer is going off that means it's time for the twist kind of both states give us another time for two minutes good to go [Music] all right we've done a total of four minutes on the sear on the first side now we're gonna give these a flip over and let's knock this other side out they're just hot part of the grill nice Mark's going here we go two more minutes and give them another twist and we're gonna check our internal see where we're at we should be real close to about a 120 125 130 all right here's the time for the last twist tomahawks and we're gonna be ready to wrap things up looking good all right that final four minutes is up and I want you to look when I stuck my thermal pop then 131 these perfect medium-rare we're gonna take them off right there man what a steak [Music] I know any dad would be proud to tackle one of these ok we're completely off the drill but we're not done just yet look it's the most important part send another timer for 10 minutes once you bring them in I know you want to dive into it you want to cut them but don't trust me and all the juice is gonna run out steaks like this it's really critical this is some of you know a smaller piece of meat I know there's your big rib eyes but you'll lose the juice out of it and that's what's going to be dry so you gotta let it rest so give yourself 10 minutes and just walk away you can cover up a little bit of fall if you need to but I normally just leave it sitting right here and it's hard but trust me it's worth it how about you but I can't wait to try one I know this is it's gonna be awesome so we're gonna pull out here let's just come into this room and see what it's like look at Jewish do it through perfect medium-rare [Music] cook real even all the way across from top to bottom there's no gray to defeat real bright paint it's just an even cook when you do this reverse here I'm gonna get a negative out of this one you'll see some of the juice running [Music] that is melts in your mouth right there the flavor and I know your dad eating that out there will be happy with a steak like this on Father's Day cold drink ribeye what else do you need just leave them alone if you like what we're doing here on how to barbecue right YouTube channel click like the channel and follow us check us out on Facebook Twitter we love in all the comments all the feedbags interaction I'll try to get to every question and as always if you have something you want to see me do let me know and I'll try to work it in thanks again

Channel: HowToBBQRight

Views: 734,568

Rating: 4.8989658 out of 5

Keywords: malcom reed, howtobbqright, how to bbq right, ribeye steak, tomahawk ribeye, reverse sear ribeye, reverse seared tomahawk ribeye steak, smoked steak, smoking a steak, grilled ribeye, how to cook a ribeye, Bone In Ribeye, Cowboy Ribeye, Thick Ribeye, Beef Ribeye, Ribeye Recipe

Id: fiX-fHUrUD0

Length: 11min 10sec (670 seconds)

Published: Thu Jun 12 2014

Reddit Comments

[u/oz82]

A cook who looks like he enjoys food (fatty) is a chef i support