Seared Tomahawk Steak - How to Cook a Tomahawk Steak in a Wood Fired Oven

Want to know how to cook a tomahawk steak at home? This video will show you how to make a seared Tomahawk steak at home. Try grilling a 60 ounce, double cut bone-in ribeye steak, otherwise know as a Tomahawk steak, on a Tuscan grill inside a 900 degree wood burning oven. It can also be grilled over charcoal in a BBQ. This is epic.
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[@kimdokkyu]

I love your grill hack!

[@AustinEats]

Thanks! It works really well. Dave

[@theoldshooter5631]

Watching this vid at 0200 and now I'm starving to death! Question pls....You noted all that grease. Does it harm the cook surface in any way? Do you clean it up...and how. Or, do you just burn it off? I'm about 1/4 through building my own oven and this has been a concern of mine but I've gotten zip answers to the question.

[@AustinEats]

Hey there. Sorry to make you hungry at 2 am. A tomahawk steak and even a New York make a lot of grease and I was concerned that I had ruined my pizza oven. The floor of my oven is 2" thick and is built on a 4" concrete reinforced slab. When I was done enjoying the tomahawk steak, I grabbed some welding gloves and pulled the Tuscan grill out of the oven and set it aside. I then pushed back the coals that were directly beneath the Tuscan grill (that were now cold) and pull forward some hot coals 1" thick and let them sit until morning. I was surprised to see that 90% of the grease was gone by morning. The hot coals literally burned it up. The next day I fired up the oven to make some pizza and pulled forward more hot coals when I was done. The following day the grease stain was completely gone. FYI - I often buy a peeled prime tenderloin and cut 2.5" thick steaks and cook those on the Tuscan grill. They produce very little grease and cleanup is a breeze. The next time I make a tomahawk steak, I will trim off some of the excess fat BEFORE it goes on the grill. That will cut down on the mess. Hope this helps. Dave

[@theoldshooter5631]

@@AustinEats Hey Dave. Thank you so much for the come back. My floor will be made of 2x4x9 fire bricks acquired from a local brick company. I plan to set them in a perlite slab with a depression that leaves them about a quarter inch proud so I can add tile similar to what you have. The biggest...and most expensive...problem I have is finding refractory mortar. I have to drive 2 1/2 hours to Charlotte NC to pay $75 for a 50 lb bag. I know the formula for it but I have called a number of lime companies and they tell me their lime is not chemically made for high heat and I will get cracks if I use it. So, hopefully I have enough refractory bag mortar ....or can get some more in Charlotte. Again, thanks for the come back and that is one sweet oven you have there.

[@AustinEats]

Please send me pics of your oven in process as well as the finished project. In the meantime, please take a look at this video that I made. WARNING: Eat first!!!! kzbin.info/www/bejne/eoOknoOqeb-HfbM

[@theoldshooter5631]

@@AustinEats Actually I have a YT channel as well. It certainly isnt as refined and professional as yours for sure. I will let you know when I start posting vids of the build. Im torn between waiting to put them all up at once or one at a time as I complete that portion of the build. Again, thanks for your come backs and information.

[@allensmall3937]

How do you get the fat of the floor?

[@AustinEats]

Allen, It's is actually pretty easy. When you're done cooking, push the Tuscan Grill to the back of the oven and pull forward a bunch of hot coals. Arrange the coals directly over the grease spot. Let it sit overnight and it should be gone by morning. The floor of my oven is about 2" thick and this has worked well countless times. Hope that helps. Dave

[@allensmall3937]

@@AustinEats thanks will try it next time.

[@afsanamim7366]

I work in a stake house. My advice is- Rest it the time you cooked it for.

[@AustinEats]

Thanks, I forgot to mention that.

[@robotfart]

Nice son

[@AustinEats]

Thanks...