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How To Grill Tomahawk Rib Eye Steaks on a Weber Grill With a BBQ Dragon Spin Grate

May 31, 2021
Hello everyone, today I'm going to cook some ribeye

steaks

on the

grill

but I'm going to cook some ribeye

steaks

. I've got a couple of

tomahawk

steaks, look at these bad boys, those are about uh three pound steaks each and uh. They are very well marbled, it will be a really great piece of meat, so they can be tricky to cook sometimes. I want the inside back and I want the outside charred, so it will need to be moved back and forth a lot over the char. between hot between cold if it just sits on the charcoal, you will drip grease and burn them.
how to grill tomahawk rib eye steaks on a weber grill with a bbq dragon spin grate
We don't want to burn them. I'm going to use a rotating

dragon

grill

to do this. It's much easier and simpler, so let's go ahead and get started. All I'm going to do with these before I start cooking is put a little salt and pepper on them. A couple of nice steaks like these that I wouldn't want to contaminate them with. lots of other flavors, salt and pepper, so here we go. I warmed these steaks to room temperature here for the last two hours because you definitely want to start them at room temperature and not take them out of the refrigerator. is to keep the doneness and doneness even throughout the interior and if you're starting with a cold interior, you're going to overcook the exterior before you even get the interior to a rare salt condition.
how to grill tomahawk rib eye steaks on a weber grill with a bbq dragon spin grate

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how to grill tomahawk rib eye steaks on a weber grill with a bbq dragon spin grate...

I'm going to use a kosher one. salt and that's because it's thicker, actually the little granules of salt will stick better to the outside of the meat instead of dissolving and running off, so let me go ahead and start this with a big piece of meat like this, I'm not too worried. about salting it too much at the beginning and don't forget about the edges you can see those are big wide edges right there obviously I'm applying the salt on the meat here we go I put the salt first before the pepper so I can really see how much salt am I using sometimes if you put other spices in first you don't have a clear view of how much salt you have used and then you can over salt a piece of meat so pat it again. salt on a thick steak like this, make sure you coat the edges and that should be enough for the pepper.
how to grill tomahawk rib eye steaks on a weber grill with a bbq dragon spin grate
Sometimes I find that if I use too large a peppercorn, it actually burns or falls off the steak instead of adding flavor. the steak, so this time I'm going to use regular fine ground pepper and again pat it to use a good amount of pepper. When I was a kid there used to be a steak called a pepper steak and that thing was just over the pepper crust, I don't think we're going to make a pepper steak today, there's just enough pepper to remind you that pepper is something that makes the food is delicious. There used to be a whole industry based on pepper, the spice trade.
how to grill tomahawk rib eye steaks on a weber grill with a bbq dragon spin grate
It was one of the main spices and obviously the way of salt was based on salt, that's why you say you earned salt, salt was a very valuable spice in those times, okay that's all I have what to do with them so the next thing I do is What we do is we light the fire on the grill and we're ready to cook so let's go and light the fire so when I'm smoking meat I like to use charcoal briquettes because I want maintain an even temperature and gives I have a lot of consistency as to how hot the charcoal burns, but when I'm searing some large steaks like this, I want to use a hot fire, so I'm going to use some lump charcoal.
In fact, I'm going to start with a whole chimney of lump charcoal, so I can actually fill that area with pretty small chunks in this lump charcoal here today. I would prefer much larger pieces because it will give me a longer cook, but these small pieces will definitely start to heat up and fast, that's for Of course, speaking of fast, I'm starting it with a crazy chimney, so it will only take me about three minutes begin. I take a couple of crumpled half sheets of newspaper. Now it's important when you're using a crazy fireplace. If you place it on top of the grill, you can use it on a side shelf.
In fact, you can use it on the grill itself. I will do that. I'll stick it right here on the grill if you use it inside the grill. when you turn on the fan it sucks in hot air and that's not good for the fan so the trick to making the charcoal chimney work very fast as soon as you turn it on is when you turn on the bbq

dragon

fan so I'm going Go ahead and turn it on, just crank it up there. Look how I have the fan pulling in cold air so it never overheats.
I love how it sounds like a jet engine taking off. You can see the fire. I'll go out and get this charcoal ready in about three minutes and then I'll put it on the grill and create a two zone cooking area and we'll be ready so I'll see you in a minute this thing is ready to go that didn't take three minutes, it took two minutes and that's a hot chimney right there, so I would say the charcoal is cooked enough, so since I used my

grate

to light the charcoal, I'm going to pull. that rotating grill out there, I'm using a two zone cooking system, which means I'm putting the charcoal on one side of the grill, there we go, that's pretty good, start right there, add those couple pieces that They are full and that is incredible. right now I'm going to go ahead and throw in the degree of

spin

just like that so we can turn around, that's where I want my clubs.
I'm going to grab those bad boys and throw them. Welcome to the heat. it's going well, so my cook's idea of ‚Äč‚Äčthese two inch thick

tomahawk

rib eyes is going to be to brown them a little on one side, turn them over and brown them a little on the other side if I have any fat. preparations that I'm definitely going to have in a few minutes, I'm going to set them aside just like that with a rotating rack and that's what's going to make cooking some pretty challenging steaks so easy. It's not the first steak you'd want to cook if you were just starting out with your grill, they're already starting to brown down there, that piece of charcoal is indeed hot, you can feel the heat from here.
This is a great start. I can go look for it. a tool to make it easier to flip these things and voila, wow, those sticks are already dripping grease and I'm spitting them out of the way, it's a good time for me to be able to just go ahead and flip them. it's off the heat, they already have a nice sear on that side, we'll turn it like this, okay, disaster averted and now we'll turn those stakes back into the heat, here we go, yeah, that's the thing about cooking a ribeye . It has so much fat, which is amazing, but that fat drips down, you get a lot of flare-ups when you cook your steaks over hot enough heat, you want it to cook over hot heat so it browns quickly. enough time not to cook the inside too much now as we go a little further in this cooking we are going to start measuring the inside temperature with a fat stake like this I am not going to depend on time or any type of firmness Try with my thumb, I'm going to put a thermometer in there, so just keep them away from the heat.
That's the great thing about this rotating rack, move it in and out of where I want, it's an effortless turn and this makes cooking a big steak like this really easy, yes there is fire. Now I'll just get those things out of the way. I don't want so much fire in these things. Let me give you another turn. Listen, you can't turn a stake. I really like it, you can turn it every 15 seconds and there are guys that do it, it's a real technique for cooking a dead steak, you can even tell it's dead, even coast to coast, back and forth, completely rare, I would never cook a steak. like that anyway, except weird or maybe by accident medium weird, but I would still tell my guests it was weird, so it's okay, the spun things go well and I

spin

them back to the fire, there is no other tool for your kettle grill that allows you to move food around so easily like this rotating rack once you start using it it's crazy you love it it really makes it a better grill there we are with that fire coming in you see how quickly it those stakes want to go. uh to get them lit just move them out of the way right there without the rotating

grate

this is a big deal with constantly sticking the tongs in turning the stake in that fire it's a battle it's a battle we're going to get these stakes absolutely singed by outside nice and weird inside this is the time to check the temperature these seem made for me so I'm going to save the instant read thermometer about 11410 which isn't too bad I might need another minute or two but I'd rather err on the side of safety, so I'm going to take out the thinnest one that needs to be done right now and this one will give it maybe one more turn on the grill and we're ready. to go, that's a very nice steak, okay, I think I spent a minute or so on this one that measured 111 degrees.
I'd like it to be 115 on the instant read thermometer, let's see what we have there. Yes, 118 110, that's it. showing that it's in the range, I'm going to take this out, let it rest for about five minutes and I'm going to have a nice looking steak, so my meat has rested for five, almost ten minutes, actually, so it should be about a pretty good temperature. even temperature and I'm really anxious to see what it's going to look like on the inside, so let's start right at that thick part that I was measuring, yeah, that's pretty cool, it's nice and weird on the inside, can you see what it looks like?
It's the right thing for me, yeah, let's dive in there again, oh yeah, can you see the juices running out of that steak? Yeah, that's really pretty, look there, even towards the edge, it's still pretty and pink, pretty and bloody, so, uh. I'm very happy with this if you look, look how nice and charred the outside of that steak is and how nice and rare the inside, look at the blood coming out of that thing, so this is a perfect steak, yes, very nice, beautiful. Alright, I'm going to go ahead and move on to the hardest part of this, which is I'm going to have to taste this steak and make sure it came out right.
I think that should be a good start. uh it starts with maybe a little finish here, you can really taste the sear, the char, the inside is nice and soft and it was marbled enough that this is a really juicy piece of steak, it's great, one of my pieces of favorite steaks, the rib eye and the tomahawk is just a really elegant way to make this rib eye steak. The rotating rack made it easy. the tomahawk did great.

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