How to Perfectly Cook Tomahawk Ribeye Steak | Reverse Seared Ribeye using Cold Grate Technique

[@SnSGrills]

Click here for the full rotisserie turkey recipe in written format. snsgrills.com/pages/tomahawk-ribeye Thanks for watching!

[@BBQ-n-Pigskin]

Ya know this is a ribeye not a rotisserie turkey cook right?

[@jeremiahkool6010]

You cannot deny that technique is an awesome technique...

[@Johnnnyak]

I’ve been doing this exact same process for every tomahawk God bless you

[@albear6]

Hello from Yeovil, UK. Great video. Thank you for being really clear about temperatures and grate settings. So many videos gloss over and I love to follow clear instructions (when cooking). Subscri bed.

[@SnSGrills]

Thank you, we really appreciate you taking the time to leave such a positive comment. Thanks for watching and subscribing 🔥

[@bwbesq]

Great tutorial. I have a tomahawk I'm going to cook soon and plan on this method

[@SnSGrills]

How did it turn out, just now seeing your comment🔥

[@SmokedReb]

I'm definitely a fan of the color grate technique. "There's your postcard right there" beautifully cooked!

[@SnSGrills]

Yeah, he nailed it. Thanks for watching, SRBBQ.

[@FLYBOY123456789]

outdamnstanding culinary skills...nicely done GREG...

[@bigvalpasha]

Man, great video, I just would change your coke for a glass of French red wine 🍷

[@Stlmgnolia]

Gregg kudo's for the Vietnamese pepper corns,I switched to them a year ago after reading an article claiming them to be the best in the world.All I can say is WOW

[@SnSGrills]

Greg is a smart dude! Thanks for watching.

[@bloozedaddy]

Search for bourbon smoked peppercorns (Bourbon Barrel Foods) on Amazon or ebay. American company in Louisville. They make a smoked sea salt also.

[@juanvaldez3666]

Looks real real good 😋

[@rubentorres6894]

Good job I'm gonna make a tomahawk steak for the fourth of July 😂🎉

[@SnSGrills]

Thank You!! Hope you share some pics in our SNS Facebook group🔥

[@TheOpenCriticalmind]

Best pepper in theworld is Sarawak Pepper. Thanks for the recipe!

[@SnSGrills]

🔥

[@sharonmcclellan456]

That looks AMAZING!!!

[@SnSGrills]

Thanks Sharon!

[@geralynpalacol9295]

YUMMMMM!!! THANKS FOR SHARING😍

[@SnSGrills]

You are so welcome!

[@beers-jackofbbq]

Man that looked perfect! I will have to try a compound butter next time I cook one of these! May sound crazy, but we keep our plastic wrap in the fridge, much easier to work with! Cheers!

[@SnSGrills]

Thanks for the tip!

[@dogsubx2]

Done a bunch of steaks with this technique and i love it. makes great steaks. only thing i've seen from my experience is that the flip at 80 is unnecessary. i've done it with and without that flip and have never been able to tell a difference. they cook evenly without that flip. otherwise, this technique is spot on and gives great results every time.

[@SnSGrills]

Great comment! You are right, the flipping isn't necessary to have a great outcome. Remember though this video is about "perfectly" cooking steaks. Since kettles cook from the top down in indirect mode, flipping can keep it more even on thicker cuts. Thanks for watching!

[@dawsonmckeown4242]

Greg - Nice job … doing our 1st tomahawk on an SnS tonight. Try the Costco Kirkland plastic wrap with a slide cutter on the box … it’s sweet.

[@SnSGrills]

Thanks for the tip, Dawson.

[@Jason.F.]

In the words of Anakin Skywalker "I hate you!" But only because you got to eat that amazing Ribeye. I use the cold grate method everytime I cook a steak and it never fails. Anyone who says it's snake oil is just dead wrong. Keep it up SnS you got me wrapped around your grill grates.

[@SnSGrills]

lol. Thanks, Jason. The force is strong with you.

[@AnthonyCandaele]

Thanks for this video. How long does the steak has to cook on indirect heat?

[@69FOSTER]

Great video, love how every detail is covered! What is your opinion on using those Grill Grates on top of the regular grill? Any reason not to? I recently tried the Grill Grates and it prevented the steak from getting burnt. Also, I take it the drip pan doesn't hinder the heat/air circulation?

[@jollyroger7299]

Greetings from Greece. This is close to the way I do my steaks. I always do this butter roll of rosemary, garlic, black pepper. Only difference is I always sear first. After that I put it indirect with 3 cubes of butter till half way. I flip and I add another 3 on the other side till I reach the medium rare temperature. Also I always brush the herbs on all the surface cause after butter melt the stay in one place. I don't get why people do it the opposite way since I tried it and it's the same result. Also it becomes messy with the doneness since you can't track the temperature while you aim for a perfect sear. The video is a great. 🤘

[@waxmasterX666]

Greece as well.

[@SnSGrills]

Thanks for the comment. Yep, there are multiple ways to cook a good steak. The goal with this method is to have maximum caramelization on the outside with minimum grey banding and/or temp fluctuations in the interior. Basically wall to wall red. Front sear works great too and has other benefits. Happy to have you guys here from Greece. Thanks for watching.

[@francisco4194]

Doesn’t get better than that👍

[@daveclark1904]

Gonna do this exact thing tonight!!

[@SnSGrills]

Awesome. Let us know how it turns out, Dave!

[@daveclark1904]

@@SnSGrills I followed your video and did everything exactly the way you did and it turned out perfect!! My first time cooking a tomahawk steak so I was a bit nervous but it went so smooth and tasted so good!

[@rizasaria]

Live this video! I come back to it all the time. Just wondering if you temp the steak during the sear for doneness or go by look? Thanks!

[@SnSGrills]

You can temp it if you have a good instant read. If it's not 5-10 degrees below your target temp, just put it on the opposite side of the fire for a minute or 2 until it gets there.

[@panotragoulias9462]

love ur method ..bon apetitte

[@saucybottombbq]

Great looking steak. Great technique as well. The butter was a perfect finish.

[@SnSGrills]

Glad you enjoyed it

[@1stSonOfJames]

10/10. I can taste it through my screen.

[@SnSGrills]

I know, right?!?

[@1stSonOfJames]

@@SnSGrills perfect cook! You are a true master. 🙏

[@wallybeep]

Excellent presentation. It all makes sense, Thanks so much for your dead-on vid. This is perfect for the multitudes who live in this wold. You're approach to these things? Well? As good as possible. R Juts excellent. Really.

[@SnSGrills]

Glad it was helpful!

[@luisger2]

Awesome!!

[@SnSGrills]

Thank You 🔥

[@ericjuteau6584]

Great video! I’m trying tomorrow I have a 3 pounds tomahawk How long before serving Time should I start the bbq?

[@dansong.tolman2793]

Looks great, like your burgers. Good video, a repeat of David SNS's

[@SnSGrills]

Glad you enjoyed it. -Justin

[@calvingriffin7996]

You are cool as hell I got to try it

[@SnSGrills]

Thank You 🔥🙌🏻🔥

[@TomHorsmanAmateurBBQ]

Ohhh Man! Lookin good Greg!

[@SnSGrills]

Thanks for watching, Tom.

[@juantrejo2277]

Doing this tomorrow!

[@SnSGrills]

How did it go?

[@billsiebel9941]

What a great video. All your videos rock. Whoever give you a thumbs down must be ticked off at the world. Keep up the great work!

[@SnSGrills]

Thanks for the love Bill!

[@yolandavaldez5256]

I I love it I will try it thank you God Bless

[@SnSGrills]

Hope you enjoy

[@brianshenk6912]

Who the hell would give that a thumbs down?!?

[@SnSGrills]

In 2020, there's no telling what their reasons are. lol

[@binzsta86]

Prob vegans

[@MadHorseBBQ]

Awesome! That cold grate sear looks legit! 🍻

[@SnSGrills]

Thanks for watching.

[@patstaffa1287]

Thanks for a great video. Sorry If I missed this. What was the total cook time for the indirect portion of the cook. The tomahawk looked like it was 40oz. range.

[@davidgraver7469]

This looks amazing! How long do you sear it for?

[@SnSGrills]

Flip 45-60 seconds per side until both are done twice usually will sear the outside without overcooking the inside. Thanks for watching.

[@jacqueshughes3085]

Perfection!!

[@SnSGrills]

Glad you think so!

[@res18baj]

What brand of briquettes was that you used? Lump works well in the SnS but not always in the Vortex. Can be very inconsistent in size and burn time. I figure if that brand of briquette is good enough for you It is good enough for me! :-) Awesome looking steak also!!!

[@SnSGrills]

I checked with Greg and he said he prefers Kingsford Comp. Thanks for watching.

[@badad0166]

4:39 Walk past the counter with a can of pam and the wrap will lay out perfectly. Water spritz for that matter... ;-)

[@SnSGrills]

good tip! Thanks.

[@silverbification]

how long can the steak rest for the setup cold grate section during the sear phase?

[@SnSGrills]

I'm not sure what you are asking about exactly. Would you mind clarifying?

[@silverbification]

@@SnSGrills when you take the steak off the grill to wait for the grate it's at 115 degrees how much can the steak remain off the grill before searing it?

[@silverbification]

If i use two separate grates one for smoking and the other for searing i won't have to wait for the grate to cool down?

[@SnSGrills]

There is no reason to do that. The grate cools enough in just a minute or two. Thanks for watching!

[@JeffryJoaquín1]

Good morning

[@SnSGrills]

Good morning to you too 🔥

[@ataitague1]

What brand is that drip pan and how much? Where can I get a drip pan like that?

[@SnSGrills]

Here ya go! snsgrills.com/collections/drip-pans

[@praetorxyn]

The price might seem like a lot for a drip pan, but it also comes with a little roasting rack for it (so you can cook around 60 or so degrees below what the top grate is on that rack) and it can be used as a griddle for pancakes etc if you want.

[@bradessendon05]

Love the process, but olive oil at the end 🫣 the olive oil and a naked flame don’t go well together.

[@Ryan-bw2di]

mmm burnt pepper

[@Al-wb1hd]

A1

[@ronm9772]

Looks great but during the sear you said 1 minute before the flip then kind of went silent on the rest of the cook. What was the temperature you pulled it off Fantastic looking steak!

[@SnSGrills]

Hi Ron, Greg was shooting for mid rare but it really depends on where you want your steak to end up. So if you are looking for medium rare, you should pull it off around 130-135.

[@stavroskourtalischannel3334]

Oh Lord!!!

[@Tommy-pn4ch]

tuff

[@SnSGrills]

It was amazing. Thanks for watching!

[@jesserodriguez9019]

👍🏼👍🏼👍🏼👍🏼

[@SnSGrills]

Thanks for watching, Jesse.

[@TheSmokeRing420]

I feel kinda dumb commenting on saran wrap but, I have found that when the cutter is on the bottom of the box not the top. Life is easier! Also I would eat your your worst steak! Damn you can cook a steak!!

[@SnSGrills]

lol. Yeah, Greg knocked this out out of the park. Thanks for watching.

[@adamskove]

Wouldn’t a higher smoke point oil be better?

[@jetcontracting4244]

You’re going to sear with olive oil?

[@SnSGrills]

Already did and it turned out great!

[@mikranger1078]

That looked AMAZING - 1 Suggestion - Come over to my house and COOK ME 1 or 2 !

[@DerpOtron9k]

ah yes, culinary plopping.

[@SnSGrills]

Flavor.

[@nlaproposals6547]

Put your plastic wrap in the freezer until you use it, you'll thank me later!

[@SnSGrills]

Thanks for watching, NLA Proposals!

[@spmdopelabstudio5663]

Briquettes?? I’m curious, do non of you guys who use briquettes taste that terrible binder and byproduct aftertaste?? Lump charcoal. It’s the only way to get a hot constant temp, uses much less product, can be reused, and the best of all you get that Natural wood smoke taste and smell. Oh yeah. And if for some reason you want to grill longer you can always throw more on the fire directly without a preburn. Try that with a briquettes and see what happens. ..

[@SnSGrills]

Good lump is great...it's also rare. (Many brands of lump have serious problems with consistency.) Also, there are lots of modern briquettes that don't have the issues you mention. If you can find good lump, use it. Thanks for watching.

[@jiceBERG]

I noticed you use briquettes a lot? Why is that?

[@SnSGrills]

Quality briquettes work very well and are usually easy for anyone to find and use successfully. You can use lump if you want. Thanks for watching!

[@gregpackham3100]

no fkn way

[@tommydavis2696]

this is lol

[@cautionontherun30]

U lost me with cayenpepper

[@Alex-ye1br]

Lots of coal for the sear

[@SnSGrills]

You can close up all vents after searing and reuse the charcoal on your next cook🔥

[@stevemorgan5043]

It's "Herbs" not "Erbs"

[@SnSGrills]

I'm going to be honest with you...this is the common American pronunciation of "herb." If you were being honest with yourself, you'd admit you pronounce "honest" without the 'h'. ;-) Thanks for watching!

[@Smoshylife]

Cold grate sear is a scam

[@SnSGrills]

We find it produces some of the best steaks around. You should try a side by side comparison and you’ll understand what all the fuss is about

[@cautionontherun30]

You sounded doubtfull ..not convinced

[@joecanez3068]

Waaaaay too much charcoal!!

[@wrightwrjr]

I totally agree with that statement.

[@praetorxyn]

You know you can relight charcoal right? It won't burn down much at all during that sear.

[@joecanez3068]

Very true. You can also turn your boxers inside out and get a few extra days!

[@praetorxyn]

@@joecanez3068 Kamado owners have been doing it basically as long as kamados have existed. I've done itj more than once with the Slow N Sear, but if you like you can sear on cast iron in the house after the cook, you'll still get the all over Maillard reaction the cold grate technique was designed for.

[@EqualsDeath]

@@praetorxyn yeah you can but it messes up with your perception of how much they will burn after cause they’re already consumed

[@HeatSeekingMouse]

Over complicated the entire process.

[@joegonzalez7518]

I like the SnS, but wish the customer service would be better. Purchased many products in the past and sent emails through their website and even asked questions on KZbin without ever receiving a response.

[@SnSGrills]

Hi Joe, I just searched and can't find any record of you leaving an unanswered comment on youtube. If you have a question, send it to [e-mail]. Our customer service people are excellent.

[@danascott2927]

Why all the spices and herbs ? A properly cooked steak don’t need its natural flavor hidden