YouTube legend SCHOOLS me on steak!

on today's video we're going to be reacting to the OG of barbecue on YouTube I'm talking about malcon Reed he has cooked many many things and I'll be honest when I first started YouTube I've learned a lot from him some of the things that he cooks is just absolutely delicious and my mouth Waters every time and today he's cooking a huge Tomahawk Steak and I cannot wait to see enough talking about it let's begin hey welcome back to how of barbq right I'm Malcolm Reed today we're going to be cooking this Tomahawk rib I mean check this out 3 and2 lb prime Angus beef marbling looks awesome you know it's going to be good let me just say this he has the best accent ever everybody he just a welcome accent I just love to listen to him now I do have a few things to say about this Tomahawk notice that it's not only 3 lbs it's a thick boy and that's what you want whenever you're cooking a nice beautiful steak like this I used to think that cooking thick steaks is not a good idea because I was just thinking cook a steak just for me but I've learned with time that you can cook one steak for multiple people and I'm pretty sure that's the case here giant rib by steak still own the rib bone they French it back to where it creates this handle on it and you've just got a behemoth of a piece of beef here now I want you to notice one thing pay attention to a little bit of oxidation on top of the steak that is totally fine it's normal I've actually done a crazy experiment about oxidations on steaks and believe it or not is just looks because the taste is not going to be modified whatsoever the important thing here is to make sure that the beef is fresh if you smell and it smells okay it's good if you smell it and it's nasty move on and grab something else first thing that I'm going to do to this Tomahawk ribey is getting some salt pepper and garlic on it I want to get that base Foundation flavor hell yeah great for this we're just going to season all sides of it I love it everybody salt pepper and garlic powder he knows exactly what to do that's what I'm talking about make sure you get the edges all that fat is going to cook down and give it some great flavor I want you to notice how much he actually seasoned that steak which is quite a bit remember a lot of that steak will get stuck to the grill grate or a cast iron skillet and you're going to lose a lot of that seasoning so make sure you season your steak properly needs about 30 minutes setting down at room temperature you don't have to stick it back in the refrigerator it's going to start working on this beef it's going to penetrate it we're going to get some of that flavor deep down in it that's a great tip right there letting the salt penetrate nicely and deeply into the meat if you can give it 30 planes but if you want to do it even better leave it overnight what happens first the salt actually draws out moisture from the steak then the steak reabsorbs that just like a sponge seasoning the whole thing all the way through that is if you leave it overnight this is called dry brine fire up my PK 360 and I'm just going to use a charcoal of Royal Oak briquettes got a couple wax cubes to get the fire going it's going to take about 15 minutes these coals will be fire hot once those coals are getting hot just dump them in in and we're going to set up a two Zone fire today in the PK I used to use the charcoal chimney quite a bit everybody it works fantastic but it takes like he said about 15 minutes for you to light up your charcoal if you can get your hands on a flamethrower everybody it's going to cut down from 15 minutes to 4 minutes and it's fully lid just like this Plus on top of that I'll be honest with you if the flamethrower is just fun and as you can clearly see he's doing two Zone cooking that is the key of any Grill regardless if you have a gas grill or a charcoal grill you must have a safety net to put the staks if the thing starts getting out of hand going to put all the coals over on one side and this is going to be our searing side and then we're going to have a cool side to slow things down to really cook this Tomahawk all the way through see how he stacked charcoal on top of each other most people don't put enough charcoal in they just put one layer the more Cher you stack on top of each other the more heat it's going to produce giving you a nice quick Sear and that's what you want now we're ready to put the grate in place and right on top of that I'm setting a set of grill grates got a little cooking spray oh no nice and hot they're going to be ready for that steak in just a second are you guys familiar with that that's the grill seared Mark grates whatever it might be and if you don't know how I feel about sear marks you're about to find out real shortly okay our tomahawks been hanging out for about 30 minutes while we got that PK fired up you can see it's already starting to work on the side of the meat it's pulling some of that moisture out it's 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 going to do to it right before we put it on the grill is hit it with a little coarse rub and I'm using my steak rub 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 love that he tells you to keep it your own uh I'm not a huge fan of adding additional seasoning on top of the salt pepper and garlic powder powder you can but be very careful if you're adding any rub that has Sugar Sugar Burns and it's just going to ruin your steak if you don't pay attention but there's nothing wrong with that you can add anything you like I'm a salt pepper and garlic powder purist I'm just going with a layer of this coar ground steak rub you don't have to get real heavy with it but it creates a nice bark too gives a little crunch on top and those flavors cook that is very true I mean this is a man steak right here I'm ready to get this rib off that's a men's steak baby that's what a I'm talking about all right the PK should be good and hot I want to see at least 600° at Great level I'm just going to use my new thermop PIN here I'm saying 620 that's perfect I mean this is going to be good ready for that rib saying 622 630 we're ready to put this thing on so having a thermometer to check or also a thermometer gun it's a great tool to have and if you don't in Brazil what we do is we put our hands on top of the charcoal if you can hold it there just for one second and you got to immediately take it off before getting burned that's how you know it's hot enough 1 second or maybe even half a second wa it's ready to go if you can hold it for 2 seconds there you need more charcoal I'm just going to lay it right on the rack kind of at an angle and we're going to press down make sure we get some good contact then we need to set a timer we're looking for about 2 and 1/2 minutes and then we're going to put that Twist on it so let's get the lid closed get a timer going we'll be right back all right we're looking at 2 and 1/2 minutes it's time to put a little twist on this Tomahawk just going to do it like this easy it up get it right over on this hot side and we're going to mash it right back down go ahead and put some gloves on cuz you know it's going to be hot close it down set that timer for another 2 and 1 half minutes he's trying to get those grill marks everybody I'm so against this method here because it does look nice and something that you would see on a poster but in overall flavor and taste is just not my thing I just much rather a nice golden brown color overall throughout the steak versus pieces of burned steak just to make sure that it pleasing to the eye all right we've been a total of 5 minutes it's time to flip this Tomahawk get the other side marked up a little bit just going to grab it check that out that is beautiful I would like for you to take a closer look at that everybody take a look at that do you see the golden brown pieces between the burn grill marks that is delicious it's called mayard reaction basically the sugars are caramelizing and creating the brown thing that we all love it includes in a lot of things that you cook like butter bread that is delicious the Char from the grill marks does almost nothing but the looks and it doesn't taste good and if you overdo it it's bitter it's it it's it's not my thing get the lid closed we're going to go another two and 1/2 minutes all right we're going to put another little twist on this side I mean take a look at that everybody I think it's burnt I just just burn why the way is it burnt don't burn the Steak Man Press it down get some good Grill contact get the lid closed fast looking good all right so our steak's been seared on all sides now I'm just going to take it off and check this out I mean that's show it to me makes me mad everybody makes me mad look at it look between the burn marks I mean no the Stak over on the indirect side we're just going to lay it over here let the bone hang out that's okay that's fantastic he's cooking it in indirect heat so what I would have done differently is I completely get rid of that Grill Mark to gridle whatever you want to call it okay then instead of having the steak there for 2 minutes and 30 seconds like he said I would do it for only 30 seconds each flipping constantly until I get a visual cue of a nice golden brown color that I'm happy with that will produce a much better tasting steak I guarantee you everybody I promise you he will be better another thing that I would do a different ly is I would also sear the fat a little bit he doesn't have that option with that Grill thing whatever it's called because if he Sears the fat there it's just going to completely burn he knows that so he's trying to use the indirect heat to render out a little bit of that fat but if you do the flip method you are actually able to manipulate the golden brown crust of the fat as well it's right there the steak fits right on it and in our bottom drip pan I'm going to start melting some butter got a little butter going down oh hell yes butter time garlic baby that's what I'm talking about time some Rosemary in there then I've got about a head of garlic all that's going to mix catch the drippings of the steak don't forget I'm going to add a little olive oil I'm using a chef Al arm and I've got a probe that I'm just going to stick in a thick part of this RI eye I want to go right dead center of that the loin part of the rib on use a thermometer always use a thermometer we'll get it off about 125 and then let it rest we're going to keep the lid closed and we're just going to watch it cook it's going to climb up slow slow that's what we want to see all right let's check and see if the Butter's melted here that is looking nice but take a look at the grill marks again why is grill marks so popular that should be the title of this video and grill marks for life well we're already up to about 85° internal got a little ways to go bones looking good it's down here now 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 going to let it go it's looking good get the lid closed we're just going to keep on cooking y'all keep watching all right you can see our Chef alarm 125 this is where I want it to be 126 is fixing a pop what I'm going to do is verify it now we get my new thermop pin out here he's double checking it everybody he's double cheing I like that you can see 125 127 126 it's holding it's matching that shuffle arm 126 perfect now I know it's there going to give it one last basee here we've got all that good steak juice that's dropped down in our pan mixed with that butter those herbs that garlic olive oil I mean check that out this dude's screaming hot you can hear it Sizzle I'm going to set it down so I'm just letting this Tomahawk riy hang out on the board it needs 5 10 minutes minimum to rest I love that he says 5 10 minutes minimum you don't want to let it rest for like you know an hour or 30 minutes A lot of people say that rest your steak the same amount of time you took you to cook that is a thick cut of steak and maybe took him about 40 minutes or 30 minutes to cook if you let that steak rest for 40 minutes that thing is going to be cold everybody 5 minute rest maximum 10 minutes is good enough we want it to stay juicy inside if I cut right into it you know we'd lose all that we seared it on all sides for about 2 and 1/2 minutes each turn take a look at that steak everybody notice that where it's actually golden brown towards the edges is better than the middle if that whole thing was nice golden brown would have been amazing so I can't take it anymore it's been about 10 minutes I'm going to have to cut this steak up that's the hard part letting it rest sometimes is so difficult it's so difficult is just take my knife and follow the bone we're going right down it I me 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 I mean 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 going to cut it right where we had it probed so here's what happened there when he was cooking in indirect heat it was actually quite hot it should be a little bit lower temperature to cook it more evenly that's why the fat is kind of like charred up that's another thing that I would done it a little bit differently cook it in a little bit lower heat let's see how we did and check that out that is just beautiful I'm going to cut up this front piece now I want you to notice one thing here it looks like it's medium and not medium rare but that's because of lighting camera lighting whenever you see a video online and you see that there's a lot of blue reflecting blue is the enemy of red so it's basically contradicting the colors and that's why it doesn't looks so pink but by experience I can tell you that's perfect medium rare and this is awesome I'm going to get a piece right here I know it's going to be tender as it could be and then 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 seasonings we put on the outside but with a tomahawk like this you really taste the beef it's cooked perfect damn I'm salivating right now I will eat that like there's no tomorrow everybody that looks absolutely delicious would I do it differently yes you already know and I already made points out of it but that let me tell you this that looks incredible it looks phenomenal he enjoys the grill marks that's totally fine it is cooked to perfection even though like it looks like it's overcooked because of lighting but it's cooked perfectly I can tell immediately and there's nothing wrong with that steak that is why malcol Reed is the OG of barbecue on YouTube everybody if you are watching this video malcol I would love to collaborate with you make a video together let me know in the comments down below if you guys would like to see that because this guy here is a hero he has taught so many people how to do things properly and even though we might not agree in everything and the marks but besides that that is a phenomenal steak I will eat that every single day if I could everybody my doctor might not like it but I would that is phenomenal let us know in the comments down below if you want to see a collaboration happen because this guy is awesome thank you guys so much for watching and we'll see you on the next one take care everybody bye-bye

Channel: Guga

Views: 434,325

Keywords: cooking, bbq, best food, how to cook, grilling, steak, steaks, best steak, how food is made, tomahawk, ribeye steak

Id: bVMQu3BzMuY

Length: 14min 46sec (886 seconds)

Published: Fri Feb 09 2024