Chef makes Grilled Tomahawk Ribeye Steak

In this video, I am making a delicious Tomahawk Ribeye Steak. These steaks can be intimidating because they are quite expensive, but this recipe simplifies the process and you're guaranteed to have a great steak every time. The 2 stage process is a foolproof process to creating a great sear on the outside with a delicious medium rare on the inside. The steak is basted with a delicious garlic and herb butter during the process. I also go into Dry Aging of Steaks, and what the difference is between doing it at home versus how it is done in Steakhouses. The topic of searing and sealing or "locking in the juices" is also discussed in the video. Anyway, I hope you enjoy the video and find it helpful. I appreciate your viewership and as always thank you for your support of the channel.
#tomahawksteak #howtocooksteak #mediumrare #ribeyesteak #ribeye #grilledsteak #grillrecipes #steak #grilling #cookingsteak #steakrecipe #webergrill #outdoorcooking #memorialday
Resources used in making this video:
Gisslen, Wayne. Professional Cooking. 8th ed., Hoboken, NJ, John Wiley and Sons, 2015.
Culinary Institute of America. The Professional Chef. 8th ed., Hoboken, NJ, John Wiley & Sons, 2006.
Music in the Video from KZbin Studio Audio Library:
Artist: Dyalla
Title: Patience

[@philreusswig]

That looks sooo good! Going to try the air dry method on my next steaks!

[@foodandcooking101]

It's a solid technique for sure. I appreciate your support of the channel and I hope you find the videos useful

[@gregmiller4034]

Massive steak! Looks delicious!

[@foodandcooking101]

It was quite good, definitely more than one meal

[@dylanmcneely3116]

Medium rare. Respect.

[@foodandcooking101]

Indeed it was, the best way to cook a steak in my opinion. But with this method, you could easily bring it to your own preferred doneness

[@scpatl4now]

I've never made a tomahawk ribeye, but when I cook a porterhouse or regular ribeye, I like to use cast iron get it really hot and get a good crust on each side...usually 4-5 mins each side...more depending on how thick. I might try the oven method next time, but that looks like it would be really good for thick cuts.

[@foodandcooking101]

Cooking in 2 stages is definitely the way to go with thicker steaks. Direct high heat throughout the process will result in a larger section being well done. I would flip the steak more often though, you want the heat to continually stay evenly diffused throughout the steak. If you flip it once, side 2 is much warmer than side 1 when you go to sear it. so it wont be evenly cooked

[@liferewiredpodcast]

Doe's the air dry method also work if I want to just grill a regular steak? Every time I grill a steak it is always dry and chewy, even if I buy a decent cut of meat.

[@foodandcooking101]

I usually do it with my steaks. It works well with chickens and turkeys too to dry the skin and help crisp it up. Without seeing what you're doing, it's hard to tell why your steaks are dry and chewy. Overcooking, and using thinner steaks is what comes to mind. Thicker steaks have a much greater margin for error for sure

[@ClarionMumbler]

Do you have a rhyme or reason for how you pick your video topics?

[@foodandcooking101]

Yes and No, I do try to keep some topics in mind that I think will get clicks which is why I've done some grilling/bbq videos lately. A lot of that depends on weather too with outside recipes. I was going to film this one a few weeks back, but it was rainy that day. So i did Spinach Artichoke Dip instead