Tomahawk Ribeye Steak - Reverse Seared Tomahawk - Wagyu

well i made it to the second round of the barbecue pit masters of youtube cooking competition and first off i want to thank everybody that voted for me i'm going to ask that you vote for me again on this video i'm cooking up against mama and papa joe's barbecue now we were selected to cook the steak of our choice and to me there is nothing better than a good thick cut tomahawk stay tuned [Music] all right check out these beauties two and a half inch wagoo rib eye tomahawks now as you guys may know the tomahawk does have a really long bone the cowboy cut does have about an inch maybe two inches of bone left on the rib eye but the meat is still the same okay it's still a rib eye you can see it here look at this beautiful marbling now i am going to be trimming the rib eye but i do want to talk about trimming this now if you can see this fat seam that comes right here this is the eye right here so what you want to do is you want to trim some of the fat you don't want to trim all of it off because what happens if you take this fat off this ribeye will come apart on you same thing right here okay i don't want to take much off because i do have this fat seam right here and if i get too close to that this rib eye will come apart so what i'm going to do is simply take some of this fat off and again try not to get too close to that fat seam because this rib eye will unravel on you okay same thing right here just a little bit you want to leave some of the fat on there and that looks good to me i'm going to do the same thing to this other tomahawk steak okay just a little bit of fat leave the majority of it on and that way it doesn't come apart on you take some of the silver skin off and trim some of this fat off right here as well there we go all right i'm going to take some of the silver skin off of this spinalis as well this rib eye cap right here this is the best part of the rib eye right here okay this is the most tender piece of meat on the ribeye and that is absolutely delicious so when you're shopping for rib eyes make sure that this piece right here is nice and thick okay just trying to clean them up a little bit more right so i've got the tomahawk steaks as trimmed as i want to get them now with this kind of meat i know a lot of you guys are probably saying hey just use salt and pepper that's all you need on a good quality piece of meat so that's exactly what i'm going to do to this steak right here i am using this floor to sell which is a salt from france now i am adding enough of the salt because this is a really thick piece of meat so make sure you put enough salt and pat it in there flip it over if you guys haven't tried this floor to sell i highly recommend it check out the link inside the description box to amazon you can get it there it is absolutely delicious so i'm just going to drop some of the salt on the cutting board and run the edge of the rib eye on that right next i'm just going to get some coarse black pepper and again putting enough of this black pepper on there get the other side as well then go ahead and get the edges i'm just going to move this one aside and bring in the other tomahawk steak all right so here's our second tomahawk now i'm going to be using a little bit of olive oil and i'll tell you why in a minute just as a binder so on that salt and pepper tomahawk i didn't feel i needed to add a binder such as olive oil because the pepper is a lot finer and so is the salt compared to the rub that i'm going to be using on this steak now this rub right here is my absolute favorite rub for steak and that is the california tri-tip from cattleman's grill i got to tell you if you guys have never tried it i highly recommend it it is a coarse rub as you can see right there but not only is it good on tri-tip it is excellent on steaks okay so add enough and pat it down remember this is a really big cut of beef flip it over and season the other side just like that go ahead and grab your edges as well all right so i'm just going to place these tomahawk stakes on this cooling rack for about 45 minutes and let them come up to room temperature let's head outside and fire up my frontiersman stay tuned all right so we're outside at my yoda frontiersman now i do get a lot of requests to show how i start my firebox so i do have a pile of charcoal right in between two splits of post oak and what i'm gonna do is i'm using my grill gun right here to start that charcoal and that is gonna ignite the post oak as well so here we go just turn on your gas hit the trigger and light it up all right so that took about three minutes and as you can see the charcoal is lit and so is that post oak so the smoker is going to take about 45 minutes to come up to 250 degrees i'll see you guys back in a bit stay tuned all right so my smoker is running at 250 degrees i'm gonna cook these tomahawks on the top rack on the left side of my yoder frontiersman so i'm just going to slide my shelf out i do want to show you how i place these tomahawks on this rack right here as you can see the fat that is on these tomahawks i'm going to place that or face that towards that firebox that way these stakes are protected from that heat that's coming over and that smoke so i'm going to give these about 30 minutes at that point we'll come back and i'm going to put a probe in them stay tuned all right so it's been 30 minutes and the smoker is holding steady at 250 degrees so i do have my meteor probes here again not a whole lot has changed i'm gonna pop this right in between this tomahawk right in the dead center okay now these meteor probes do have a line you want to make sure that that line is all the way in the meat to that point and go ahead and stick the probe in this one as well there we go so i've got my meter block right here i'm just going to use the meter app to monitor the internal temperature of these tomahawk stakes i'm looking for 120 degrees once we get to that point i'll bring you guys back we're going to be reverse searing these right on the firebox stay tuned all right so it's been an hour and five minutes and the internal temperature of our tomahawks is 120 degrees so i'm just going to pull them off and let them rest on a rack let's see if i can keep it from falling off the rack there there we go i'm going to cover these in foil i'll bring you guys back to my firebox stay tuned all right so i've got the lid to my firebox open i've got some melted butter and i just smashed three cloves of garlic through that in there i've got some rosemary then i'm gonna toss in the butter as well let that get really nice and hot now i did add two more splits of wood into my firebox that's going to get these grates extremely hot perfect for our syringe stay tuned all right so the butter is already melted and getting nice and hot i'm just going to move this aside i'm going to grab the steaks all right so here's our salt and pepper steak going on first just put it on there and press down same thing with our california tri-tip steak put it on there and press down let me give this about a minute i'm gonna go ahead and baste these steaks with some of this garlic and rosemary infused butter just over the top like that all right so at this point i'm going to give it about a quarter turn both steaks just like that and push down oh we got a firecracker going to give that about a minute all right so i'm going to go ahead and flip these stakes look at that push down and push down again and baste the top side of it oh this is magical right here i'm going to give these a quarter turn and press down all right i'm going to pull these stakes let them rest for about 30 minutes we'll see you guys inside stay tuned all right so the steaks are resting i'm gonna make some steak fries i've got some russet potatoes so we can make these steak fries i left the skin on there i've got some canola oil and i am using my heston q induction burner check out the links if you want to grab yourself one of these bad boys i am using this basket right here so i don't burn myself just drop a few of them fries in there you can add a few more in there now you do want to move the fries just a little bit so they don't stick to each other okay i'll bring you guys back as i pull these out stay tuned all right so the fries have been frying for 10 minutes and they've got a nice golden brown color at this just let some of that oil drain off put them in a pan with some paper towels to catch the excess grease i'm going to sprinkle these with some of the floor to sell just like that mix them up all right i'm gonna get the rest of these fries done we'll see you guys back all right so the fries are ready and the steaks have been resting for 30 minutes look at these bad boys right here look at that now i was monitoring the temperature and it did get to 137 degrees while it was resting so i'm just going to pull my meter probes out and look at these bad boys right here look at the juices that are running out of it oh yes just gonna baste it with some butter this is our rosemary garlic infused butter all right i'm going to show you how i'm going to plate these up just grab my plate right here i'm going to grab some of our steak fries that are still nice and warm and crunchy let's get a big old bed of fries going right here all right just like that so next i'm going to grab my steaks and this is what i'm going to do right here look at these beautiful steaks with the freshly fried french fries our steak fries does that not look amazing let's cut into it all right i cannot wait to dig into these steaks but before i do make sure again that you vote for me if you like this video check out mama and papa joe's video their link is gonna be down inside the description box and also a link where you can go vote for my video all right so a lot of people like to take the bone off i'm not going to do that i'm just going to cut right in the middle of both of these steaks this steak right here is our salt and pepper only and let's take a look oh my goodness look at that color right there that is a perfect medium rare so this steak right here is red all the way from the bottom to the top it's even all the way around and this happens because i let my steak come up to room temperature okay so that is important if you want to do that if you have a cold steak well sometimes you're only going to get red in the middle this is absolutely perfect right here so this is our california tri-tip steak right here let's cut into this bad boy as well look at that same exact thing nice and juicy nice and pink all the way from the top to the bottom even has a smoke ring right there okay just gonna cut myself a nice little wedge and this is extremely tender just going to lay it on the top like that i'm going to get the same slice from this steak right here i'm gonna put my best steak seasoning up against nothing but salt and pepper let's give these a shot all right let's dig into these steaks and see how we did just going to cut a little wedge right here and man this is extremely tender i could probably cut this with a butter knife it's so tender i'm using my dale strong carving set and that's probably why it's so tender as well so i'm going to try these salt and pepper only so i don't ruin my palate with the other seasoning here we go holy smokes that to me is absolutely perfect it has a good smoky flavor and that char from when we seared it is fantastic now i'm going to try old trusty the california tri-tip my favorite steak seasoning up against salt and pepper here we go all right so this steak right here with the california tri-tip is extremely delicious it has an additional flavor and that's why that is my favorite steak seasoning nothing wrong with the salt and pepper steak in fact this is probably the best steak i've ever had until i tasted this one these are absolutely delicious now let's see how we did on our steak fries just gonna add a little bit of ketchup right here look at that here we go those steak fries are nice and crunchy i got to tell you i am a meat and potatoes guy and if you are this is the dish for you as i mentioned throughout this video i'm leaving a ton of links inside the description box check it out you're going to find some of the items that i use in this video a link for mama and papajo a link where you can go vote and also the additional nine channels that are cooking in this competition i hope you guys enjoyed this video if this is your first time here do me a favor and hit that subscribe button and if you have any questions related to this cook or anything barbecue ask them down below until next time joe with smokey joe's pit barbecue see ya i'm

Channel: Smokin' Joe's Pit BBQ

Views: 107,848

Rating: 4.8847947 out of 5

Keywords: tomahawk ribeye steak Recipe, tomahawk steak, tomahawk ribeye, steak, tomahawk, recipe, ribeye steak, tomahawk ribeye steak, food, grilling, how to cook tomahawk steak, how to grill a steak, reverse sear, barbecue, bbq, dinner, bbq steak, cooking, grilling tomahawk steak, tomahawk steak recipe, cowboy steak, cooking tomahawk steak on the grill, ribeye, malcom reed, how to bbq right, best, smoked steak, cowboy ribeye, beef, barbeque, bacon, weber, yoder smoker, smokin joes pit bbq

Id: kRq_99Mj-BA

Length: 17min 34sec (1054 seconds)

Published: Sun Apr 11 2021