How to Grill a Tomahawk Ribeye Steak - Best Method
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- Опубликовано: 12 июн 2018
- Original Seasoning available: kentrollins.com/shop-1/
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
We're glad you enjoyed the knife! We know you'll put it to good use
Congratulations for the 200k subs!
Thanks Victor it is a keeper for sure
+Cowboy Kent Rollins .... I age ALOT of meat and always leave the bone in. The bone is a conductor of heat and flavor. I can definitely tell the difference between bone in or not in. "Closer to the bone, the sweeter than meat."
BTW in case you didn't know, I do believe Mr. Fumis is a distinguished architect. Maybe you two could collaborate on a line of Mr. Rollins' outdoor patio/fire pit furniture and fixings, like prep cart's, cooler's etc with a wood, cast iron theme.
Great video as always.
BLESSINGS
let us not forget our Father in heaven in our Father day celebrating.
"we must remember that we are not human's having a spiritual experience, rather we are Spirit's having a human experience."
Pierre Trudeau Chardin
"keep the faith people, and keep on keeping on"
+Cowboy Kent Rollins .... I age ALOT of meat and always leave the bone in. The bone is a conductor of heat and flavor. I can definitely tell the difference between bone in or not in. "Closer to the bone, the sweeter than meat."
BTW in case you didn't know, I do believe Mr. Fumis is a distinguished architect. Maybe you two could collaborate on a line of Mr. Rollins' outdoor patio/fire pit furniture and fixings, like prep cart's, cooler's etc with a wood, cast iron theme.
Great video as always.
BLESSINGS
let us not forget our Father in heaven in our Father day celebrating.
"we must remember that we are not human's having a spiritual experience, rather we are Spirit's having a human experience."
Pierre Trudeau Chardin
"keep the faith people, and keep on keeping on"
That's a beautiful knife
Victor Fumis how much for a knife like you sent cowboy Kent Rollins. It’s a beautiful knife
Why would you ever give this man a thumbs down? I love this channel.
Thanks Lance
they are called vegans
Yeah 83 sad vegans came here and got hungry. They're just thumbing down their own menu. ;D
because they are HATTERS
Militant vegan's
Hey Kent,
From your neighbor over in Broken Bow, another great video and outdoor receipe. My Dad farmed around Hollis, Ada area back in the 40's and 50's love your country style and patriotic attitude.
God Bless you and Shannon and God Bless America 🇺🇲
Thanks for watching and God bless you as well
I'm in the hospital recovering from covid, Sir your cooking helps me a lot, I can't wait to go out to my family and do some grilling for them, praise the Lord
All Beagle wants for Christmas each year is one of these, wrapped in foil and under the tree
I'll tell you what worked great for me. On a propane grill, turn on left burner to around medium and get grill to 275 F. Place tomahawk steak on right side of grill (indirect heat) and cook for 1 hour 15 minutes flipping steak every 20 minutes. Reverse sear on high direct heat 2 minutes each side steak will be prime rib medium rare all the way through and moist and delicious.
Thank you for this information. Will be using a propane or gas grill to cook a couple of these up for the family. This is our favorite cut that’s usually affordable for me to buy at least 3 steaks for a meal here. I’m excited about cooking my 1st tomahawk.
Make sure the steaks are fully defrosted before grilling. The hour fifteen is for a large thick tomahawk about 2 inches thick, you may need to adjust time based on size and experience.
Make sure the steaks are fully defrosted before grilling. The hour fifteen is for a large thick tomahawk about 2 inches thick, you may need to adjust time based on size and experience.
The reverse of your method works well also. Very high heat, 2 mins,cross 2 mins,flip sane. Then turn heat low indirect and cook for 8 mins ,flip 8 mins. Faster method.
@@RayRay-rk5bd I agree Ray I've tried both ways just a personal preference. As long as u get some indirect heating in it's all good
I believe I could eat one of those by myself there nothing as good as aged beef 🥩
Thanks for sharing
Thanks for watching
All beef is aged, the difference is "dry" vs. "wet" aged.... dry is the best and most expensive, without any doubt
@@meghan7547 thanks fella ,I was afraid to ask
Don't know what made me drool more, the ribeye or the knife
Thanks Miguel for watching
LOL Miguel
Easily my favourite channel to relax to and enjoy. Really enjoyable. God bless you, Kent and all yer kin!
Thanks Alexander and God Bless you as well
I’ve been through ur state many times and found it a beautiful place...I’m from NM and so I traveled through ur state to get to my home state...enjoy ur videos....!
My great grandfather was the Willie White that the Willie White Canyon was named after. He was a wild horse breaker during the 1880's and 1890's.
This is the real, only way to grill! Cowboy Kent is a true grill master, listen and learn folks!
Thanks for watching
My wife is so ready to eat one of these...she’s a meat-eater, and loves steak...I’d love to cook this for her... I love ur beagle...looks like my late beagle, Tanner, she was my meat eater too....and she loved to dig out moles in the yard...thank u for ur instruction...
Thanks Mike for watching and we do love our Beagle
So not fair! I’d expect every bite would have your name, you deserved it! Awesome. Thanks, Kent!
Thank you Kent, the GTR cuts right through your appetite...
Looks so good! I like to sear my steak first on a hot grill , seal up the juices.. Then wrap em up and finish with a slow cook..
I don't understand why anyone would give this, or any of Kent's videos a thumbs down. Amazes me.
Great tips!! I always learn something useful when I watch you and Shannon. Thanks Kent!! Looks great!!!
Thanks Rhonda
Steak Florentine...very similar.. Great video , thanks.
You know...i grew up on a farm..homestead.. and y'all take me back there every time. I don't know what this channel means to other people but I sure know what it means to me. I miss my uncle and Aunt to the point it breaks my heart. It's not just about food here...life, love, friends, family, cowboy code, mancode and how to respect a woman. Thank y'all, love and thoughts.
Thank you Todd so much for watching and we love to cook, cook for all those we love
Kent, thank you for your endless teaching in real Cowboy Cooking! You've changed the game in the backyard and in the house! Keeping it real in everything you do! Thanks!
Thanks John
Halfway through the vid and I’m so hungry already!!!! Yum!!
Oh Man... That looks great! Not only the steak, but the scenery too! Kent we're coming South this summer to visit family in Arkansas - maybe we'll veer off and visit Oklahoma before we veer back home to Canada. Interested in cooking up a collaboration?
Thanks so much we may be gone, holler
Love everything and anything your cooking, grilling, and Dutch oven cooking.. I am enjoying your videos. Thank you Sir Kent..
Thanks Dave for watching
Beautiful Red River scenery is a wonderful backdrop for this delicious video. Thank you.
“I’ve even cooked some roadkill” 😂😂😂
940
On occasion!
Gosh dang it kent!! Killin it!! Thanks for teaching me what my dad should have
So glad I found this channel. Love the views of the river. You guys actually came and cooked at our place between Altus and Vernon and east of Fargo, best chicken fried steak I've ever had.
Thanks Ken! You’ve inspired me to use my collection of cast iron pans I’ve had collected over the years and have brought them back to life!! As for your perfect steaks 🥩 I did ours as you said and yes I was drooling when I watched your video! Keep on cookin cowboy ,adios for now from western Canada!
I so AGREE with you on "gnawing on the bone"... It's the BEST eating for me. So tender and flavorful. Folks, do NOT know what they're missing here. Heck yeah, you eat the steak, I'll clean up all the bones. A little bit of flossing afterwards ... and everything's good. ;-))
Glad I checked the comments. You beat me to it. My kids don't like bones. So for 30 years they just cut the meat and passed the bones to dad. Pork chops! They don't know what they're missing.
elk hunter - Yes, Amen to that! Doesn't matter what meat it is. It's most flavorful and sweet, tender, juicy, right next to the bone. . .the best. :-)))
LOL. Yeah, got some funny looks like I'm a caveman or the family dog. But who cares? I can live with that.
The dog gets the bone after I'm done with it. (Don't come near her, either, until she's done with it or you risk getting bit.)
Thanks Nancy
Dadgummit! There you were just over the border from Texas, and here I was just north of DFW! If I'd known you were cooking that, I would have played hooky from work and driven up!
Thanks for the good content, Kent, and I may have to splurge on some of that stuff. Heck, Father's day is coming up, and I am one. Maybe I can make the kids buy the meat!
Thumbs definitely up.
Thanks Ken for watching and Happy Fathers day to you
This channel actually adds minutes to your life - Watch them all folks !!!!!!
Thanks for taking time to watch
love the outtakes! And everything else.
I've never even heard of this type of steak before. You learn something new everyday. I've been meaning to ask you how you clean the towels you use to wipe out extra oil after re-seasoning.
Soak in Simple Green overnight and then wash on hot
Thank you sir. I've been wondering that for a while.
Road kill on occasion ... Kent you got me fallen about laughing. Thanks !
You two are adorable, you both make each other lives brighter we can tell by the way you two laugh and smile. food looks good too. LOL
Thanks Christie
I like your style of cooking. Thanks for sharing and thank you for the giggles at the end. Tony
Thank you Tony for watching
Hey Kent Congratulations on 200K. That sure is a beautiful office you have! Pretty country for sure. Y'all keep up the great work, Love the videos. You planning on a new cook book anytime soon?
Thanks Rodger and its in the figuring stage
Haven’t been watching long but every time I do, it’s a good one
Thanks Jacob
Absolutely mouth watering, imma have to try me some of that dry aged beef around the holidays or my birthday next year, love the video, nice scenery in the back, looks gorgeous and relaxing, y’all have a Blessed day
I’ve been looking for some really nice knives, thanks for sharing.
Nice skills Kent, knowledge sharing is essential 👍
Thanks
From David 🙏 I think 🤔 your fantastic thanks for a taste of the west . Do you think you could show us how to cook wild bison , thanks God Bless
I cook it the same last steak, we have a venison and red wine video that works well with bison
Agreed Kent...those who say the bone doesn't do anything are a long ways from beef conusoirs. Yes, you do not probe into a steak, roast or chop or the juices run right out. For most "Cooky's" they should learn how to gauge the time needed without all of the modern probes. Many of us use the time method, so thick...so many minutes on the same hot fire. Others may use the touch method as you do. Grilling does take some talent so it's best to get it under your belt from the start and not rely on temperature devices as the outcome is, "I got it cooked just right...but its not so moist". Many folk would rather have a juicy slightly over cooked steak vs. one that is medium rare and dry. The other factor in outdoor cook'n over fire is to wait for the wood or lump etc. to burn down to red hot coals, no flames of their own, and then start with the beef on the grill. Once they are on the grill about half way, there will be some flames popping up which is good as long as the cook pays attention to the char that builds up, not too much or they'll dry up and taste like the coal below. Some char is so good...
"You do not probe into a steak, roast or chop or the juices run right out."
Culinary scientists such as J. Kenji Lopez-Alt have proven that myth false for years. The juice that flows out of probed meat is extremely minimal (less than 1%) compared to how much moisture you retain from not overcooking rare meat.
@@peveral4246 Interesting data. I don't need to probe them anyway, I can cook without a temp probe, been doing without one for several decades even with prime rib roasts on the rotisserie, most of my cooking is based on time and size of the cook. Lots of folks have their best method. I wonder how they proved their findings and with who?
I just love y’alls videos. Puts a smile on my face and good food on the table. Thanks 😊
Thanks so much for watching
Kent, I must say here that your Red River Ranch Original Seasoning is marvelous! The Chipoltle is wonderful and the Mesquite I haven't used just yet.
Is that the Red River behind you, Kent?
Yep, this is one of my happy places
*Congrats for over 200K subs Kent & Shannon*
Thanks Ben
“I’ve even cooked some roadkill” I’m dying!! Lol this cowboy is cool man
Congrats on 200K subscribers. Love the outtakes, you are both too funny. We can tell you enjoy “working” together. Great video and explanation of dry aging. Perfect way to manage cooking without burning dinner. Rosie was tired of burnt offerings. Blessings to you both.
Thanks and God bless y'all as well
I agree completely on cooking on the bone! I don't care what it is! I cook all meat on the bone, it gives more flavor and delivers heat evenly. I still scale my fish even though filets are great, usually if I'am cooking it is skin on and bone in on everything. have a great day. One day I will try one of those aged steaks! I guess that was about a 100 bill you cooked right there! I know it was fantastic!
Good meat and fine dinning
My favorite cut yummmmmy
We did those a few months ago - reverse sear. Phenomenal.
Glad you enjoyed
Thanks for sharing your expertise.Always informative 👍
Great video, audio!
OHHHH to have you come cook for my wedding reception would be a dream come true!
i love youtube channels made with passion
A buddy just picked up two of those Tomahawks and we were discussing the best way to cook them. You came through again!
Also, thanks for the outtakes, they’re hilarious!
Ok wow you two wow. Awesome video.
Thanks Tanya
I got one more thing for ya to try! On your popcorn! > Sprinkle garlic powder or minces garlic to it YUM
I've been reverse-searing thick ribeyes for years, using the oven and then the grill. Takes about an hour sometimes. I'm definitely going to try your method. Thanks!
Hope you enjoy Fred
This episode reminds me of growing up in Oklahoma. Thank you.
We thank you for taking time to watch
I've seen them on the local menue as a "Fred Flintstone Dino steak."
Patman Crowley the 25 and under crowd might wonder what they mean lol
Oh Man Kent I Had One Of These On My Birthday 🎂🍰 grilled it on high heat both sides and then my grandpa smoked it for 5 hours it was delicious 😋🤤
J Double C - I do mine just the opposite... smoke it first, then grill it to finish. Gives a nice crust and pretty grill marks!
Sounds good J
Love the outtakes.
The outtakes of this video is worth a million. Near the end Buddy sticks his cute little head above the table and his eyes are saying "ok, ok daddy now let me have some of that tomahawk "! Ahoohoohoohoo!!!! Cowboy Kent you and Shannon put together the most wonderful videos. I could watch each of them countless times. Thanks sir. God bless you all.😀
Thanks James so much and that Beagle does love some steak, God Bless you as well
Hey Kent this is the second video of yours that I have seen and I have just subscribed!
Thanks so much Tim for watching
Great Steak. Congrats on 200k. I can only wish
MeatHead you'll get there eventually
Joe Mama thanks
i have been watching you for awhile ... love your vids man ..
Me too, any idea?
Kent and Shannon, you just have too much fun, I love it. Makes me smile and happy when I watch your channel. It keeps me calm with everything that is going on now, God Bless you both, and give the pups and lovie from me.
God bless Carol. I'll be sure to love on the pups.
@@CowboyKentRollins I just received the autographed copy of your cookbook. Thank you to both of you for signing it. The story about Frank when he passed away, just made me ball. I know our pets are family, and sometimes even more, unconditional love. I look forward to many hours of great cooking from this book. God Bless to you both.
You always thank us from the bottom of your hearts so I’d like to thank you from the bottom of our bellies for sharing this one!!!! 👍👍 I’m for sure gonna make me a couple of these for me and my boys.
Hope you enjoy Jason
Yummy!!!!
Wooooooo eeeeeeee. ... love me some bone in ribeye... Kent I'm a certified pro chef and believe me brother when I tell you The Bone definitely has ALOT to do with flavor and cooking... For goodness sakes these so called "chefs" say just for presentation. .lol ask them why they cook down bones to make any stock???? . God bless ya Brother Kent.
Thanks so much and God Bless you as well
Love watching your shows
Thanks
The scenery is outstanding!
Thanks I have a great producer
Wholly molasses Kent, my neighbor threw a rock through my window to watch this.
Ben
Thanks Ben so much
Those 63 people that gave this a thumbs down I was told they all share a floor in rusk Texas in horsebittle
Great as always! You are currently my go-to chef! Quality material! Cheers!
Thanks Roberto for watching
Ah the lovely gift of meat.... Man I could watch your channel ALL. DAY. LONG. Congrats on hitting 200k....
Thanks
Aww dang it Kent ya sure know how to bring out the caveman in a feller
That 1 dislike is probably a vegan
it is 71 vegans now
Ahmad Almaidoor and they’re all trying to shout us down and glue themselves to something.
@@philt5782 what in the world are you blathering about? most people don't give 2 fucks about
what you eat. got it?
David Leal
May be too raw for their taste
I'm from Calgary, Alberta and I think Alberta beef is the bomb!! Thanks Kent you rock dude!!!
Thanks for watching
I love you guys! You make a great team ☺ I recently unsubscribed from a lot of channels because they were just added noise that I didn't need. Your content is pure goodness. I could never let you go ❤
Thanks so much Stacey
I gotta stop watching your videos after dinner......makes me wanna run straight to the butcher....and they closed at 5!!
Finding this channel during the beginning of quarantine and stay at home orders has helped to put some extra weight on my hubby of 30 year’s. He loved that I found a good chef that cooks the food we were raised on and love to eat.
Do you play Red Dead 2?
I heard of it, never seen it, but we thank all who come by after playing
@@CowboyKentRollins Rockstar needs to add an NPC that's inspired from you! I would love to do missions and get meat from animals and have a cutscene where you cook it in your cast iron.
@@DanielLee-gm8mp That would be awesome to see a character who has a food wagon out in the wild. Doesn't have to be someone that you would need to have a quest for, but someone who migrates around the map, buying up your meat or selling you a damn good meal.
I knew that was the Red River just as soon as I saw it - been there done that. Great job on the steak. The foil does the a lot of the same job as sous vide. Without the foil there is no way you could cook that cut of meat properly. Thanks for showing us how to do it right. You need to watch that beagle, he was calculating on how to get his chops on that piece of meat. God bless you and yours.
Thanks Jim and the Beagle got his share
My best method is an instant read thermometer. Great for consistency!
Calm down boy, you r too excited :D omg that one was something ... :D
With all that good eaten your live forever i told my wife get me one of those streaks they look great I'm ready to eat.
I've always wanted to try cook some of these
Holy Moly! Mr. Kent you done it again. Wonderful job sir and that’s a beautiful background.
Thanks Nathan
CONGRATS TO THE 200K!!!!!
Now you get to cook more stakes with that bigger YT revenue
There is 60 people out there don’t know what good eating is.
Yes sir great and tasty tried it in da mountains , camping trip done right thank you sir
bought a ginormous tomahawk for my boyfriends birthday tonight.... and realised only at home that there is NOW WAY i can do this in ANY pan I own... bbq at 4°c in the rain it is ^^
thanks for the vid.
OOOOOOOOOOOOOOOOOOOOOWEEEE.
There was only one mistake in the whole process. Cutting that meat off the bone. If your meat provides a handle to consume it by all means use said handle.
Those steaks looked awesome! I'm going to order some for New years dinner. My family will love them. Thank you for sharing this.
Thanks for watching and hope y'all enjoy
I know I heard you right Cowboy Kent, but I’m still in a state of shock! That supreme ribeye steak on the bone is absolutely scrumptious. Prime, marbled, thick cut, ribeye; slightly dry-aged, and still on the bone for that perfect heat control and extra flavor - a better piece of steak is simply impossible. Now, you combine all that with years of cowboy grillin’ experience/know-how and we’re a talkin’ American cuisine at its unbeatable best. 👍🏻👏🏻👏🏻 I sure want one of those for Christmas. 😀
I do love some beef
Awesome video, love Ribeye, especially if grilling!
Thanks James
I have never seen a tomahawk ribeye before! My mouth is watering. It looks dee-licious! Thanks for sharing. Beautiful scenery too. ❤️❤️😊
Thanks Mary
Thought I was watching Jimbos Garage there for a minute. Would love to do a tomahawk steak but I just cant seem to find a good place around my area to get them.
I've watched all of the Tomahawk videos here. This one is the best. This man knows how to cook prime beef!
Thanks so much for watching