Tomahawk Ribeye Steak - Reverse Seared Tomahawk - Wagyu

Well, I made it to the second round of the YouTube BBQ Pit Masters cooking contest and first of all I want to thank everyone who voted for me. I'm going to ask you to vote for me again on this video I'm cooking against. mom and dad 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, check out these beauties two and a half inch wagoo rib eye

tomahawk

s now like you Tal You may know that the tomahawk has a very long bone.

The cowboy cut has about an inch, maybe two inches of bone left in 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'm going to trim the rib eye but I want to talk about trimming this now if you can see this thick seam coming here this is the eye here so what you want to do is trim off a little bit of the fat you don't want to remove all of it because what It happens if you remove this fat from this

ribeye

it will melt on you, the same here, okay, I don't want to remove too much because I have this fat. seam right here and if I get too close to that seam, this rib is going to separate, so what I'm going to do is just remove a little bit of this fat and again try not to get too close to that fat seam because this rib is going to break. get rid of you, okay, same thing here, just a little bit, you want to leave a little bit of fat in there and that's fine with me, I'm going to do the same thing with this other tomahawk

steak

, okay, just a little bit of fat, leave the Most of it is on and that way it doesn't come apart.

You remove a little bit of the silver skin and trim a little bit of this fat here and there, okay, I'm going to remove a little bit of the silver skin. out of this spinal also this rib cap right here this is the best part of the rib right here okay this is the most tender piece of meat in the

ribeye

and it's absolutely delicious so when you buy ribs make it I'm sure this piece from here it's nice and thick, okay, I'm just trying to clean them up a little more, so I have the tomahawk steaks as trimmed as I want now with this type of meat.

I know many of you. The 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 with this steak. Here I'm using this flat to sell, which is now a salt of France". I'm adding enough salt because this is a very thick piece of meat so make sure you put enough salt and pat it on there, flip it if you haven't tried this flat to sell I highly recommend it check out the link. inside the Amazon description box, you can get it there, it's absolutely delicious, so I'm just going to leave a little bit of salt on the cutting board and run the edge of the rib right next to it. a little bit of coarse black pepper and again I put enough of this black pepper in there, take the other side as well, then go ahead and take the edges.

I'm going to move this one to the side and bring in the other tomahawk steak, so here's our second one. tomahawk now I'm going to use a little bit of olive oil and I'll tell you why in a minute just as a binder so in that salt and pepper tomahawk I didn't feel like it was necessary to add a binder like olive oil because the pepper is much finer and so is the salt compared to the seasoning I'm going to use on this steak. Now this seasoning here is my favorite seasoning for steak and that is Ganadero's California Triple Tip.

Grill, I have to tell you that if you have never tried it, I highly recommend it. It's a thick rub, as you can see right there, but not only is it good on three tips, it's also great on fillets, okay, so add just enough and pat it down. down, remember this is a really big cut of meat, turn it over and season the other side like this, go ahead and grab the edges too, so I'm going to place these tomahawk stakes on this cooling rack for about 45 minutes . and let's let them come to room temperature let's go outside and turn on my frontiersman stay tuned so we're outside on my frontiersman yoda.

Now I get a lot of requests to show how I light my firebox, so I have a lot. of charcoal right between two splits of the oak post and what I'm going to do is use my grill gun right here to light the charcoal and that will also light the oak post, so here we go, just turn on the gas. press the trigger and light it, that took about three minutes and as you can see the charcoal is lit and so is the oak post so it will take about 45 minutes for the smoker to reach 250 degrees I'll see.

Guys, come back in a moment, stay tuned, so my smoker is running at 250 degrees. I'm going to cook these tomahawks on the top rack on the left side of my yoder frontiersman, so I'm just going to slide my rack out. I want to show you how I put these tomahawks on this rack here, because you can see the fat that's on these tomahawks. I'm going to place them or face them towards the firebox that way, these stakes are protected from the heat coming. and that smoke, so I'm going to give them about 30 minutes, at which point we'll come back and I'll put a probe in them.

Stay tuned, so it's been 30 minutes and the smoker is holding steady at 250. degrees, so I've got my meteor probes here again, not much has changed. I'm going to place this right between this tomahawk, right in the center, okay, now these meteor probes have a line, you want to make sure that that line is all the way down the flesh to that point and go ahead and place the probe on this one too, 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 them back we're going to burn them upside down right in the combustion chamber stay tuned , so it's been an hour and five minutes and the internal temperature of our tomahawks is 120 degrees, so I'm going to take them out and let them sit on a rack, let's see if I can keep them from falling off the rack, here we go, the I will cover with aluminum foil.

I'm going to take you back to my firebox, stay tuned, so I have my firebox lid open. I have some melted butter and I just crushed three cloves of garlic. I have some rosemary. then I'll add the butter and let it get really nice and hot. Now I added two more pieces of wood into my firebox, which will make these grates very hot, perfect for our syringe. Stay tuned so that the butter is good. already melted and heating up nice, I'm going to set this aside, I'm going to grab the steaks, so here's our salt and pepper steak first, just put it in there and press the same thing with our California tri. -tip fillet, put it there and press down, let me give it a minute.

I'm going to go ahead and drizzle these fillets with a little bit of this rosemary garlic infused butter right on top like this, okay, so at this point I'm going to give both fillets about a quarter turn like this and push down. Oh, we have a firecracker. I'm going to give it about a minute, so I'm going to go ahead and twist these stakes. Watch him push down and push. Go down again and baste the top oh this is magic. I'm going to give them a quarter turn and press down. I'm going to pull these stakes, let them sit for about 30 minutes, see you around.

Guys, stay tuned, so let the steaks rest. I'm going to make some fried steaks. I have some russet potatoes so we can make these fried steaks. I left the skin there. I have some canola oil and am using. My Heston Q induction burner check out the links if you want to get one of these bad boys. I'm using this basket right here so I don't burn myself, just drop some chips in there, you can add some more. Okay now you want to move the fries a little bit so they don't stick to each other okay I'll bring them back while I take them out stay tuned so the fries have been frying for 10 minutes and they have a nice brown color golden, just let a little of that oil drain off.

Put them in a pan with some paper towels to catch any excess grease. I'm going to spray them with some soil to sell them as well as that mixture. okay I'm going to make the rest of these fries see you back so the fries are ready and the steaks have been sitting for 30 minutes look at these bad boys here look at that now. I was monitoring the temperature and it hit 137 degrees while it was sitting, so I'm going to pull out my meter probes and look at these bad boys right here, look at the juices running out, oh yeah, I'm just going to spray. with a little bit of butter, this is our rosemary garlic infused butter, okay, I'm going to show you how I'm going to make these on the plate, just grab my plate right here, I'm going to grab some of our fries that are still delicious. and hot and crispy, we're going to put a big old bed of fries right here, like this, like this, 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 fresh ones facts. fries our fries don't look amazing let's cut them nice I can't wait to try these steaks but before you do make sure again to vote for me if you like this video check out mom and dad joe's video.

The link will be inside the description box and also a link where you can vote for my video, so a lot of people like to take the piss out of it. I'm not going to do that, I'm just going to cut it right. in between these two steaks, this steak here is just our salt and pepper and let's take a look, oh my gosh, look at that color over there that's perfectly medium rare, so this steak here is red from the start. From the bottom to the top it's even on all sides and this happens because I let my steak come to room temperature, okay that's important if you want to do that, if you have a cold steak sometimes you'll just turn red. in the middle, this is absolutely perfect here, so this is our California tri tip steak here, let's cut this bad boy too, look at the exact same thing, nice, juicy, nice and pink from top to bottom.

It's got a smoke ring right there, okay, I'm just going to cut myself a little piece and this is extremely tender, I'm just going to put it on top like this, I'm going to get the same slice of this steak right here, I'm going to put my the best seasoning to steak with nothing but salt and pepper, let's give them a try, okay, let's dig into these steaks and see how we did, we're just going to cut off a little piece here and man, this is extremely tender, you could probably cut it with butter. The knife is so tender that I'm using my Dale Strong carving set and that's probably why it's so tender too, so I'm going to try these salt and pepper just so I don't ruin my taste buds with the other seasoning.

Here we go, saint. It smokes, for me it is absolutely perfect, it has a good smoky flavor and that char when we char it is fantastic. Now I'm going to try the old trusty California Tri-tip, my favorite steak seasoning, with salt and pepper, here we go everyone. Well, this steak here with the California triple tip is extremely delicious, it has an extra flavor and that's why it's my favorite steak seasoning. There is nothing wrong with salt and pepper steak, in fact this is probably the best steak I have ever had in my life. until I tried this one, they are absolutely delicious, now let's see how we did with our fried steaks, I'm just going to add a little bit of ketchup right here, look at that, here we go, those fried steaks are delicious and crispy.

I have to tell you that I am a meat and potatoes guy, and if so this is the dish for you, as I mentioned throughout this video, I leave a bunch of links inside the description box, check it out, you will find some of the elements that I use in this video a link for mom and dad a link where they can go to vote and also the nine additional channels that are being cooked in this competition I hope you enjoyed this video if it's your first time here, do me a favor and hit the subscribe button and If you have any questions related to this cook or any BBQ topic, ask him below until next time, Joe with Smokey Joe's Pit Barbecue, see you around.