How to cook a tomahawk steak reverse sear tomahawk steak recipe
[birds chirpping] as you can see,
I’m ready for my next adventure.
I am so excited to be cooking my
favorite steak a Tomahawk steak.
That thing is huge. It’s bigger than
a football. What is a Tomahawk steak?
It’s a rib chop steak, rib chop.
You can say it without the accent,
with a long bone attached
to it and it’s nice and big.
It’s about two and a half to three pounds.
[inaudible] we’re going
to do is a reverse sear,
which is cooking it first
on low heat for a while.
We use the smoker first
to get started with.
The smoker will slowly break down the
texture of the meat on the inside and then
give the final sear on a super hot cast
iron griddle is the trick of this game.
When I first showed it to
my friends, they asked me,
why are you using a griddle, a cast
iron griddle on the barbecue to cook?
Well, you know,
most people are accustomed to make
breakfast with it or maybe just cook a
potatoes on top of it. But to me,
this special uniqueness that the griddle
does have is the wayWe should retain
such an intensity of heat in
such an even fashion there,
makes the searing almost a work
of art. And that’s why I like it.
So I crank up the heat on it,
almost bring it to 450-500 degrees.
And by the time they meat sits
on it immediately. It Sears it.
It’s really a wonderful thing. I
love this little discovery of mine.
what is a Tomahawk chop?
It looks like a Tomahawk and this
is nothing more than a ribeye chop.
What makes it interesting
is how thick she is,
and also the exaggerated cut
to the left with a bone. Uh,
usually when you buy them at the
store and they’re not called Tomahawk,
they cut the bone right here.
In this particular case,
this makes this spectacular.
The first cut that I make,
I followed right along
the bone just like this.
And now here we go and we
start cutting. [inaudible]
let me lay them out in here so you
can see how beautiful they are.
And aren’t they just spectacular? I
mean if you’re a person that loves meat,
this is the most beautiful
cut that you can possibly get,
and you will never get this finish if
it wasn’t for the fact that we seared it
so perfectly on our griddle,
that griddle gave a crust to the
steak. It’s unbelievable. Now,
I know I sound excited, but you have
to see it from my point of view.
This to me is awesome. Look at that.
Make sure they’re nice and separated.
You might say, Nick, why are you wearing
that glove? This is a barbecue glove.
It resists up to 500
degrees worth of heat,
and it gives me the ability to
handle everything with my hand,
which is much more dexterity and it
makes it easy for me to make this display
without having to worry about tools in
at this point is the part that I love the
most. Just add finishing
salt on them. Mamma Mia! I
wish you were here. I
wish you could taste this.