Dude, This looks incredible! My mouth was already watering enough until you added the horseradish ingredient to the butter! Beef and horseradish is always a killer combo! How many servings would this size steak be good for? Just one? :D
I once worked for a marketing agency with a client who sold 32 oz frozen cobblers. One of our guys referred to those 32 oz cobblers as “the single serving size”. Good times. 😉
You know I used to like using those, but I always pick up a butane like taste to it so I stopped. However, I’m glad it works for you so definitely keep using it!
I’m not a fan of the tomahawk steak, every time I’ve ordered one medium rare I’ve gotten a seared but basically raw steak. Then again I’m not a fan of steakhouse steaks, I do way better at home so I should say that at some point I’ll cook one myself and that will be when I actually make a decision.
Dude the first thing I do is char the fat and cook the sides and edges. And 125? No. 110 is enough for me. I love gorgonzola butter. That melt. That flavor.
You know, I mentioned that in the written version of this post that you’re going to pay extra just for the bone and you have to decide if it’s worth it or not.
Get my new favorite kitchen knife Sharpener from HORL today at go.horl.com/BillyParisi
Which model? The website has a few.
One of the greatest chefs on RUclips 👌
Thank you, Chief Billy I'm serving tomahawk steak for my anniversary.
DUDE! Very good sponsor integration, didn’t feel forced, totally good fit for your channel. Awesome work my friend!
Murph! Great to hear from you. Seriously solid sharpener especially if folks are just getting into sharpening their own knives. It’s foolproof.
That steak is an absolute beauty
Thanks for watching.
@@ChefBillyParisi You're the type of chef we want to learn from
I love reverse seared steaks, so much better than right on the grill. Will be making the cowboy butter for sure, thanks!
Honestly, it’s not only foolproof, but the steak is just so much flavorful and juicy. The cowboy butter definitely finishes it off nicely.
@@ChefBillyParisi i agree 100%
Can't wait to do that. The cowboy butter looks awesome.
Thanks for watching!
Dude, This looks incredible! My mouth was already watering enough until you added the horseradish ingredient to the butter! Beef and horseradish is always a killer combo! How many servings would this size steak be good for? Just one? :D
2
@@ChefBillyParisi ty
I once worked for a marketing agency with a client who sold 32 oz frozen cobblers. One of our guys referred to those 32 oz cobblers as “the single serving size”. Good times. 😉
@@donkemp8151 mmmmm cobbler🤤
Can I come over for dinner???
Let’s go!
Amazing 😋
Thanks for watching! appreciate it!
Woww delicious recipe
I'm your new subscribe 😊
Many thanks!
One of my fave things to eat, great video chef!
Thanks for watching, my friend. Appreciate it
This is my favorite way to cook a steak. Only difference is that I use the Su-VGun flame thrower to get the sear. So delicious…and fun!
You know I used to like using those, but I always pick up a butane like taste to it so I stopped. However, I’m glad it works for you so definitely keep using it!
I love your videos! This steak looks amazing! I can't wait to try this recipe. One question. What smoker do you have?
Yoder
I would like to see cooking and taste test of a New York Strip steak; Grilled vs reverse seared. 🌟
Oh my gosh, I have so many videos on that on this page already lol
First like and comment. Crushing today! Going to pick up a tomahawk steak right NOW!
Nice
Beautiful, Chef Parisi.
For how long can I keep the butter in cold?
www.billyparisi.com/cowboy-butter/
I’m not a fan of the tomahawk steak, every time I’ve ordered one medium rare I’ve gotten a seared but basically raw steak. Then again I’m not a fan of steakhouse steaks, I do way better at home so I should say that at some point I’ll cook one myself and that will be when I actually make a decision.
Howdy from Switzerland.
Hi back!
My favorite steak. But, do to the cost, I only able to have them only 2 times a year....
Dude the first thing I do is char the fat and cook the sides and edges. And 125? No. 110 is enough for me. I love gorgonzola butter. That melt. That flavor.
Lol I like the tomahawk weapon jesture! 🤣🤣🤣
There was actually another one where I was running across the screen holding it up. It was hilarious. I just chose not to put it in there lol
OMG I’ve never seen this stake before. It must come from a butcher’s shop. Would this work on a Ribeye steak too?
Of course, this is a ribeye, just with a bone in.
what meat thermometer would you recommend? I've been eyeing these MEATER bluetooth ones
I have two and love them. Thermoworks also fantastic
What is the purpose of letting the steak rest twice?
It doesn’t necessarily need to, I just like to let it sit and let that butter soften up on there like I did.
You should be letting it rest at least 15 if not 20 mins
You're my new favorite cooking channel. I've dumped Adam Ragusea. (Please don't tell him.)
Thanks for being here, appreciate you.
(Same!)
❤👨🍳🔪🥩
Thanks for watching!
paying extra for that extra bone hanging out is about the dumbest thing ive seen!
To me, I prefer to have just a bone in ribeye instead of the tomahawk. I don't to pay for a huge bone with no meat on it.
You know, I mentioned that in the written version of this post that you’re going to pay extra just for the bone and you have to decide if it’s worth it or not.
🤣🤣🤣