You'll probably find that the middle was over-cooked - so edited out. A steak that size should be on the BBQ for no longer than 60sec a side. Oldm8 put it on for longer than that trying to seer it with the 'bark'.
If he took them to 125 then seared he overcooked them, guess that's why no cut. That internal temp will keep rising off the smoker if you sear straight away - I've done it myself. You either need to let them rest and come back down to about 118 before searing or pull them earlier.
Great to see a new video from you! Those steaks looked amazing, man great job. Can't go wrong with Montreal seasoning on steaks, it's what I use, too! Cheers!
Oh My God! You did everything perfect as I have had these Tomahawks before....BUT... you never gave us the Money Shot!!! Slice in to them...Taste Test?? Even though you didn’t; I know from experience you did it right!!!
Those are beautiful steaks. This one cut I've never cooked before. The stores I shop at don't sell them. I've done the slow & sear I love how the doneness is even throughout the steak. I also put butter on mine thanks for the video
Great channel and love the detailed vids you make. You are the reason I am switching from electric smoker to an offset (Old Country Pecos). If you are up for suggestions, Thanksgiving is coming up......How about a smoked turkey breast vid?
I've been watching your videos as I get ready to do my first brisket this Sunday. I have done ribs for years and realized I have been doing a lot of things wrong. ie soaking the wood, etc... Anyway, I would love to see some videos smoking seafood. Clams, oysters, octopus., branzino.... Great channel. Subbed!
thanks man! I am going to give salmon an attempt and if it turns out well, I'll film a video and post it. I'm thinking of a two-part video where I hot smoke salmon and cold smoke some too.
I found that pork rub works really well on Salmon. I do salmon filets (with the skin) on the grill sometimes. Put them in an aluminum foil boat with olive oil in the bottom, skin side down. Dust the filets in pork rub. They sort of sizzle ini the oil and it makes for a nice crust with the rub. When you go to take them off, you can slide a spatula right along the skin, take the filet off without the skin. The skin sort of sticks to the foil.
Just curious if you have ever heard of Maldon Sea Salt? It melts after you put it in the steak. I was turned on to this salt a while ago and will not use any other salt for my steaks. I used to use a coarse ground kosher Sea Salt. It looks like snowflakes but is 100% sea salt.
For those of us who don't have a wood smoker, can you provide some suggestions for use with gas grill. I have been using the foil with chips method with 2 of 3 burners off to maintain the 200-225 F temp and then moving to burner with wood chip packets on high.
I have done something similar. The first video I ever tried to film was smoking a brisket on a gas grill. I used a tray that contains pellets that burn throughout the cook. I might see if I can piece together a decent video from the clips. If so, I'll post it.
Great looking steaks cooked to perfection. I'd opt to remove at a lower temp (115) before the sear but we prefer a rarer degree of med rare (125 - 128 after resting) You did a nice job.
Hey ... My name is Bud Miller (of the Steve Miller Band) ... you are the first guy that I've seen on the Internet who knows what the Hell he is really doing ... Good going! Come see me ... I'm in Forney Texas ...
I realize this video is 5 years old. That being said; don't get carried away dry brining with Montreal seasoning. I let it fridge overnight and it tasted like a Slim Jim. It was nice, but a bit much.
125 temperature to take them out of indirect cooking will result in the best scenario to be medium. you have to take them out at 110-115 at most and then sear them. they were overcooked thats why we didnt get a taste test.
That all depends on the temp of your sear coals I have done this and pulled mine off at 125 sear both sides for 90 seconds and have always got different results never once over cooked mostly more rare than I was hoping for.
Honestly think 125 is a bit too high. I usually take mine out at 110-113 then a quick high heat sear to make it reach 120 then let them settle in foil which will usually reach that 125. A steak isn’t necessarily done cooking as soon as you take it off the grill.
Doing 4 Tomahawk Steaks for Christmas going for Med Well, so going to smoke until I hit 130 to 135 degrees, then I'll sear. Putting Crab 🦀 cakes on top of those Steaks!
Comment from the cheap seats..Great video, but if you like medium rare, pink top to bottom, I think 120 is a better temp to pull it off the grill and then sear.
No slice action because they were over cooked.... guaranteed. The open fire sear was not hot enough so by leaving it longer on the open fire they overlooked to pass a medium well.
Personally think 125 is too high. Post sear + rest you’re probably pushing 140/142 which is firmly medium. pull reverse sears at 110/112. Counting for +5 from sear and another +10 during rest.
The problem is, he should have went to 120 before searing them. Thats why he didn't show the inside cut. Its a thick cut of beef but I bet they were medium to medium well on the inside
Хобби
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lmao from reading the comments I wasn't the only one left blue balled
Absurd that someone with your level of attention to detail and expertise didn't demonnstrate a cross section at the end
Can’t believe you showed a cooking video without actually cutting into the steak... fail
Big time fail!!
Exactly... Major Fail!!!
They were overcooked lmao
Yes I wanted to see it cut open
I'm telling you lol that's all I was waiting on
Awesome. You should have cut into them to show the class the pink center. I bet they were delicious. Especially with the melted butter.
You'll probably find that the middle was over-cooked - so edited out. A steak that size should be on the BBQ for no longer than 60sec a side. Oldm8 put it on for longer than that trying to seer it with the 'bark'.
lmao wtf, this guy has never cooked a steak of this size clearly.
No way no how those were over cooked
Yeah he should've showed us the goods! :(
@@4seasonsbbq followed the recipe can confirm overcooked, pull it off before 125
As great as those steaks looked! I was really anticipating the CLIMAX! Dude! How could you not capture the cut?
My guess is that the cut was not as good as anticipated
If he took them to 125 then seared he overcooked them, guess that's why no cut. That internal temp will keep rising off the smoker if you sear straight away - I've done it myself. You either need to let them rest and come back down to about 118 before searing or pull them earlier.
I've never been so disappointed in my life. I was looking forward to the slicing and tasting part but nope! lol
Dude no slicing?!? Cmonnnnnnnnnnnn
Great to see a new video from you! Those steaks looked amazing, man great job. Can't go wrong with Montreal seasoning on steaks, it's what I use, too! Cheers!
It's so easy to find and buy. Also it produces a phenomenal flavor. I always recommend it to people who ask what to use for grilling steaks.
Omg killing me! Cut into them bad boys! Look great!
Where's the part when you cut into the steak ? Probably over cook
Looks amazing, thanks for sharing!
Good to have you back sir. I think we were all waiting for the taste test. They looked great!
I get it. Video problems, but we were at least able to show the cook.
I was just happy to see someone else using their firebox to sear some meat!
@@MadScientistBBQ lots of accusations you didn’t show the cut because they were overcooked.
bro where is the cut of the meat at the end ?
Glad to see you again bud. What a great bunch of steaks that was right there. I need to get my hands on some of those. Yummy
No slicing of the meat?? C'mon man!!!!!
I had just left a message on your last video, wondering if you decided to stay up on that mountain lol. Welcome back great looking steaks!!
Looked good to me man. Good job.
Looks amazing Jeremy. keep up the great vids. Gonna have to do these soon.
Great! Let me know how it goes.
Oh My God! You did everything perfect as I have had these Tomahawks before....BUT... you never gave us the Money Shot!!! Slice in to them...Taste Test?? Even though you didn’t; I know from experience you did it right!!!
Those are beautiful steaks. This one cut I've never cooked before. The stores I shop at don't sell them. I've done the slow & sear I love how the doneness is even throughout the steak. I also put butter on mine thanks for the video
Hey Jeremy, have missed seeing you on the channel. Those were done perfect. Beautiful piece of meat and had to taste great. Your fans need more. lol
Thanks for the simple way to reverse sear. Great job.
Great channel and love the detailed vids you make. You are the reason I am switching from electric smoker to an offset (Old Country Pecos). If you are up for suggestions, Thanksgiving is coming up......How about a smoked turkey breast vid?
Great Idea! I will be considering that for sure.
You're back thank god we missed you 🙌
I missed you guys too!
They look awesome !
I've been watching your videos as I get ready to do my first brisket this Sunday. I have done ribs for years and realized I have been doing a lot of things wrong. ie soaking the wood, etc... Anyway, I would love to see some videos smoking seafood. Clams, oysters, octopus., branzino.... Great channel. Subbed!
thanks man! I am going to give salmon an attempt and if it turns out well, I'll film a video and post it. I'm thinking of a two-part video where I hot smoke salmon and cold smoke some too.
I found that pork rub works really well on Salmon. I do salmon filets (with the skin) on the grill sometimes. Put them in an aluminum foil boat with olive oil in the bottom, skin side down. Dust the filets in pork rub. They sort of sizzle ini the oil and it makes for a nice crust with the rub. When you go to take them off, you can slide a spatula right along the skin, take the filet off without the skin. The skin sort of sticks to the foil.
Awesome video bro keep up the good work!!
Will do.
Just in to refresh my memory as I have two of these getting ready for the Kamado Joe right now. This is the way I like to do them.
Damn, those tomahawk rib eyes look good. I'm trying that tomorrow. By the way, I have an Old Country Brazos smoker too. They do a great job.
My mouth is so watering right now!
Looks very nice.
Good to see a video from from you too :)
It's been a while I know. Glad to be back out there cooking again.
They look amazing
Awesome made me want some Tomahawks Subscribed
Dude blue balled all of us
Finally some one who knows how to season
Did I catch a Super Troopers reference?
"That little guy? Don't worry about that little guy."
Great video! That's a Pecos? Have you done a video on that smoker?
What?! No money shot. You forgot to cut into the meat. This was like watching skinomax...
How did they come out on the inside? That's what I was waiting for.
SLICE THE STEAK!! Epic letdown Jeremy...
You have come a long way, baby! Using a towel to handle these steaks on the searing side. I do miss that house though....
Great steak I just would suggest using a compound butter next time to get batter flavor out of it
Flipping great!
Dude.... dudeeeeee.... where's the result!? C'mon! Don't end like that... resultsssssss required!!!!
Jeromy make more videos(sorry if I misspelled your name) I love to watch your videos so make more, make more, make more. Have a great one brother.
WOW! I'm guessing you must have over cook them. No money shot, damn.
Just perfect excel one thing... The money shot! You should have cut the steak.
What kind of ending was that!?!?!
nobodyhasthisname5 cliffhanger ending lol
Just curious if you have ever heard of Maldon Sea Salt? It melts after you put it in the steak. I was turned on to this salt a while ago and will not use any other salt for my steaks. I used to use a coarse ground kosher Sea Salt. It looks like snowflakes but is 100% sea salt.
This is the only way to cook a steak, in my opinion. Great work, nice looking steaks!
Kia Ora
Awsome Realy Enjoy
Decent way of Cooking Steak
I thought salt extract moisture that why usually it is added at the end no?
I bet he overcooked the s#%^t out of those steaks, so omitted the part where he cut them :)))
For those of us who don't have a wood smoker, can you provide some suggestions for use with gas grill. I have been using the foil with chips method with 2 of 3 burners off to maintain the 200-225 F temp and then moving to burner with wood chip packets on high.
I have done something similar. The first video I ever tried to film was smoking a brisket on a gas grill. I used a tray that contains pellets that burn throughout the cook. I might see if I can piece together a decent video from the clips. If so, I'll post it.
I use Montreal on all my steaks, it's the best! do you like butter better than smoked Wagyu tallow?
Nice steaks!! Butter on top after a nice sear 👍👍.
Butter is always a good choice.
That’s it!!!!! Time to buy a backup stomach!
Looking Good thank you Lucky Edmonds live in Candler NC
Most Decent Guy
Who is Cooking
Awsome
Hey Jeremy, Where is the money shot??? Love your videos. If you have any of the footage of these bad boys being sliced, please share.
Great looking steaks cooked to perfection. I'd opt to remove at a lower temp (115) before the sear but we prefer a rarer degree of med rare (125 - 128 after resting) You did a nice job.
Awesome
Hey ... My name is Bud Miller (of the Steve Miller Band) ... you are the first guy that I've seen on the Internet who knows what the Hell he is really doing ... Good going! Come see me ... I'm in Forney Texas ...
I realize this video is 5 years old. That being said; don't get carried away dry brining with Montreal seasoning. I let it fridge overnight and it tasted like a Slim Jim. It was nice, but a bit much.
Where's the view of the finished product... 🤨
Why did you wait to add the pepper?
Lives in a multi million dollar spread... buys a Pecos.
Cut the damn steak so we could see what it looks like in the middle!
125 temperature to take them out of indirect cooking will result in the best scenario to be medium. you have to take them out at 110-115 at most and then sear them. they were overcooked thats why we didnt get a taste test.
That all depends on the temp of your sear coals I have done this and pulled mine off at 125 sear both sides for 90 seconds and have always got different results never once over cooked mostly more rare than I was hoping for.
it depends in the thickness of the steak, the coals and the distance from the steak to coals.
Cut Cut Cut!!!! lol redo the video and this finish the ending with a cut :)
NEVER GO FULL... "make a grilling video without that money shot cut". Does like delicious!
Did you use salted or unsalted butter - does that even matter?
Honestly think 125 is a bit too high. I usually take mine out at 110-113 then a quick high heat sear to make it reach 120 then let them settle in foil which will usually reach that 125. A steak isn’t necessarily done cooking as soon as you take it off the grill.
holy shit how could you not show a cut?
not gone ask where is the cut ,it made happy anyway ..insane steaks
This could have been a 1/4 to 1/3 as long. I literally started daydreaming through most of this only to be disappointed at the end.
No cut, no eat, no like!
I feel like I just got played
Is that cast iron grill or steel?
Thanks for the video. But, seriously, 10 minutes of you shaking seasonings makes it kind of dull.
He f**ed up, hence no money shot lol
GAVE YOU A THUMBS DOWN, NO MONEY SHOT, YOU CANT TEASE US LIKE THIS. LOL!
Doing 4 Tomahawk Steaks for Christmas going for Med Well, so going to smoke until I hit 130 to 135 degrees, then I'll sear. Putting Crab 🦀 cakes on top of those Steaks!
Watching almost 13min without a climax. Bugger‼️
you got a nice backyard
Comment from the cheap seats..Great video, but if you like medium rare, pink top to bottom, I think 120 is a better temp to pull it off the grill and then sear.
Awesome that was real nice you just need some cooking gloves😁✌
Really????? I hope you don't do the same after engaging in foreplay !
Ive never been as mad as when the video ended without the money shot. wtf.
I can't believe you didn't cut the steak, it was the best of the video you failed!
Since you didn't cut the steak and take a bite one can only assume you are a vegan and do not really eat meat. Just sayin. . .
Was waiting for u to cut into rhem badboys
No slice action because they were over cooked.... guaranteed. The open fire sear was not hot enough so by leaving it longer on the open fire they overlooked to pass a medium well.
Thats a Cowboy steak!!!
DAMN
Personally think 125 is too high. Post sear + rest you’re probably pushing 140/142 which is firmly medium. pull reverse sears at 110/112. Counting for +5 from sear and another +10 during rest.
He must have overcooked them. No other excuse for not cutting into them.
Butter and Rosemary is awesome on a steak!!!
The problem is, he should have went to 120 before searing them. Thats why he didn't show the inside cut. Its a thick cut of beef but I bet they were medium to medium well on the inside
Where do you get your wood?