How To Grill Tomahawk Rib Eye Steaks on a Weber Grill With a BBQ Dragon Spin Grate
HTML-код
- Опубликовано: 7 сен 2024
- For me, the definition of "fancy" is when you buy a steak that is about 70% bone, just because it looks cool. Whatever. It does look cool. It's a long, fat bone with a Rib Eye steak on the end of it.
Call it a steak lolly pop. Anyway, since this particular cut is all about presentation - it's gotta be a fat-ass cut, too! Look at these monster steaks: They make that Weber 22" kettle look like a mini-hibachi on your apartment balcony. These things weigh like 15 pounds a piece. (Note: this is a lie. They weigh about 4 pounds each.)
The trick - actually, the only way - to grilling these beasts is with frequent turning. If you don't turn frequently, you'll end up with uncooked centers surrounded by over-cooked exteriors.
The other thing you're dealing with here is that these are fatty, fatty, Rib Eyes, and they're going to drip fat and cause flare-ups which will burn your steaks. That's where the Spin Grate from BBQ Dragon comes in real, real handy. I just spin them off the fire, turn them, and spin them back on.
The Spin Grate works, and works well. It's not just some deal where you have to drag the grate around by hand - it literally spins at a touch, because it's mounted on a center bushing.
Probably the best Tomahawk steak cook on a Weber grill that has ever been done in the history of mankind.
Get a Spin Grate here: amzn.to/2xVdeoC
bbqdragon.com Supercharge your barbecue.
www.bbqdragon.com
Facebook: / barbecuedragon
Twitter: / bbqdragon
Where the phrase “earned your salt” comes from is actually from Ancient Rome, where Roman soldiers were sometimes paid in Salt. This was called a “Salarium” with the word “Sal” being Latin for Salt. This eventually came into the English language as the word “Salary”, meaning payment for work.
I learned something today. Thanks for sharing
Rib Eye steaks are totally awesome! I cooked my first Tomahawk this year and it was epic!
I tried the briskets at LAFC stadium and they were so amazing. I had to go for a second. Thank you.
Maceo Fernandez
Those are some good looking steaks Count Dracula, good job 🧛♂️ 👍🏼
Why would anyone in their right mind want to speed up the fire process? In that time I usually have 3 beers. And let the grill heat up before putting those beauties on there. That first one isn't rare.
Patron, Your comment should be a bible verse.
Is that you Hank??
Totally agree. A few beers before action.
My dude, my absolute man. You are speaking to my soul with this comment. My wife believes it takes about an hour and a half or more to get my grill to the right temp and perfectly dialed in
its a young mans world XD
Rib eyes are the absolut BEST steak ever! Excellent char bro.
I have never cooked a Tomahawk steak Rib Eye steak on my Weber Kettle but after seeing this
video im going to be heading to costco to buy one of these babies..
Nice!!! Made two of these yesterday following your video only I didn’t have a spin grate. But they came out beautiful and my personal preference is medium rare so I just left em on a bit longer till 125 degrees and my family was ranting and raving about em. Who’s the hero now buddie?!?! Thanks for a great instructional video!!
"I'd still tell my guests it was rare"
A real showman
By far the best method is reverse sear on the weber. Fill one basket of hit coal and have vents half open.. place meat on opposite side and cook indirect for 35 mins (kettle temp will be around 300f) when meat internal temp gets to 120f. Rest in foil for 5 mins.. it will creep up to near 130f. While resting get more coals hot and ready and place in centre of the kettle...sear direct for 1 min 15 secs each side. This will give perfect medium rare steak edge to edge.
Nice collar dude, the 80s called and they want it back!
They can't have it back. I'm bringing it into the '20's. You'll see. Soon all BBQ guys will be doing it. Just watch.
I wanted to say something about his collar, but with tomahawks like that, this isn’t a battle I’m gonna win.
I am happy you fixed one for you and one for me. Looks delicious. Ribeye is one of my favorites to BBQ. I have never had a ribeye tomahawk but I most of my Ribeye steaks are between 20-22 ounces each. I also only use Kosher salt and pepper for seasoning. Room temperature before placing on grill is a must. Loved your video.
Thanks for the seasoning suggestion!
I can’t take you serious with your collar like that.
No, of course not, it's ridiculous. Not intentional, but my wife was filming and didn't say anything. Probably thought it was funny.
@@BBQDragon What?
@@BBQDragon How do you feel about people causing the unnecessary suffering of animals?
@@ryanwelsch9384 I feel like this could be a trick question. You don't cause animals to suffer, do you?
@@BBQDragon,
Not intentionally. Living on this planet it is impossible to totally avoid. This is not a trick question. I have found that many people could not care less. Where do you stand?
Nice information
I’ve never seen someone grill with that much style!!! Pop that collar homie!!😎😂😂😂
GREAT Video...I love to give these bad boys a little bath in "Butter/Garlic/Rosemary" 1/2 way and then as they rest
I really like the spin grate
Thanks, Jim. It's the accessory I use the most, and once you get used to it there's no going back.
I love the flare ups
Looks delish!!!
Thanks!
I wish you didn’t talk so much but you did an amazing job with those t bones.
❤❤❤
The Fonz would be proud of that collar lol sorry for laughing
Yes! You're right, I'm like The Fonz! My ten-year old self would be so proud. Thanks, man! I'm going to quit explaining that it was mistake and just start owning it. The Fonz is back. Heeeyyyyyy. Thumbs up.
Guessing you know by now to cook 2.5 minutes covered then flip and cover again another 2.5 minutes. By covering you won’t have flare ups and cooks evenly. Repeat 2x then move off the heat until it reaches 125° Also lose the flip collar.
Agree regarding the flip collar! So dorky.
I cook ribeyes and keep them covered during the searing process. Haven't burnt one yet. I think the issue is that our boy here wants to cook in direct heat through the whole process.
Stay Positive ... and put a heavy char on them. Not saying this isn’t good, just saying it’s the wrong approach.
You got it...on really hot coals covered...no flare ups. Right out of the Weber cook book.
Im just here for the collar comments. Thanks for the video Dr. Strange.
This is the sort of thing they should be teaching at schools
You can spin a standard webber grate
Only if you're a dj
I’d love 💕 a Tomahawk Steak 🥩 Medium- Rare With a Mushroom 🍄 Sauce required
I have pellets and Mesquite wood but I am gonna get lump charcoal tomorrow. I have a small grill for my bumper hitch that I build and a tomahawk barely fits in it. Tomorrow I will test the grill and my cooking.
I like the spin grate for when things catch fire looks useful. But on those steaks. I would do a reverse sear slow cook then sear both sides over the direct fire. The benefit of slow cooking and a searing to perfection. But I do like your grate for especially emergency removal for fire. THX.
he eating it all fancy while i just lift mine up with my hand by the bone lol
His reaction to tasting the steak didn’t impress me the way it should have
Is this my wife? Mila? Is this you? Quit fooling around.
jacob lopez I believe he’d rather be cooking Chicken all my friends eat rare Ribeye cut 2”
@@emerson2youfucoff Chickens are filthy animals.
I mean, no offense to chickens. And I love me some Popeyes...
Now I know how to grill a bad ass tomahawk !!! Thanks for sharing it’s amazing 😉
Thanks, man.
Dude no you dont!
Those steals look great! Cannot beat a reverse seared T-Hawk Steak!
Nice steaks brother! 👍
I like this Dragon guy - he is VERY meticulous and precise with his techniques - in an exceptional way ! Thank you ! Pauli Lama - gourmet bbq chef...
Thanks so much!
Why did you change your shirt between cooking & cutting the steaks?? 🤔🤔
Thanks for the valued info! My wife and I have some NY Strips and a gorgeous 2.5lbs Tomahawk we’ll take on for Thanksgiving this year. I’ve cooked a lot of fancy cuts and this is my first attempt at the Tomahawk Ribeye. Can’t wait! We got a one that has marbling that resembles that of Wagyu so goodness! Wish me luck! Great video!!!!!!
Thanks, good luck. An instant-read thermometer will help avoid disasters...
@@BBQDragon How long would you recommend cooking this indirectly since it’s at that thickness?
@@skyhigoodies I don't think you should cook it indirectly, because you won't get a good char, or sear. I would cook it over flames, but flipping every minute or less, until the interior temperature is near 120 - 125.
@@BBQDragon Nice man. It’s going to be a challenge lol. As I said before, this is my first attempt at such a prime cut so I don’t want to mess this baby up! I appreciate your speedy replies. Anybody who is reading this, THIS is the sign of a great channel and creator. He’s great at engaging everyone! Keep up the amazing work and thank you for such informative videos! You got a sub from me most def!
@@skyhigoodies Appreciate that, thanks. If you use an instant-read, you're not going to screw it up, guaranteed. Some guys here call it cheating, but I hate over-cooking meat.
I liked it very much. Your channel provides very good videos about BBQ. thanks for sharing
I think alike ki.
Honestly once you have a nice crust you don’t need to slam them in that high heat, just throw the lid on it will get insanely hot in there, it will almost hot air seer them.
That big Tom hawk he smoking that shit good babe
Very good video, I learned a lot. I buy wagyu beef all the time. I just learned how I'm wasting my money
Thanks I didn't think this could be cooked this way. I always put them in the smoker. But I'm going to my mom's house and she only has a grill.
Totally satisfied with the video shown and made by him, giving knowledge on the subject. Great! Thanks to a million for creating his video as an example for all of society and more for many people who watch his video with full knowledge with his detailed presentation within his video. I certify and corroborate that the mini course that the lessons and lessons of this video are totally effective and exclusive. First video shown on the Internet that is as real and free as this one. Really THANK YOU FOR YOUR GREAT CONTRIBUTION. Congratulations and successes in the present and in the future!
WRONG!!!,!,!
We have always just spun the normal stock grate in the Weber kettle. but very interested in your spin grate, I will buy one. Also, for what its worth, the look alike Weber kettles are not the same, Weber is deeper and works better for offset heat, or dual zone. Spend the money on the Weber. Maybe an extra $50.00. Well worth it.
I live in London, in England, and it's nigh-on impossible to find a steak that comes anywhere near the dimensions of those tomahawks. Most butchers have an astonished look on their face when asked if they have any 1.5"-thick steaks - that's just not how steaks are sold in this country. All is not entirely lost, however, as our local branch of CostCo has recently started selling US-raised and -butchered cuts and the couple we've tried thus far have been very good - expensive, but good. It's definitely the way forward.
Go to Costco, tomahawks in there and some other real thick cut steaks too
A real butcher will cut the steak to your specifications. I wouldn't trust one that won't.
Are we not going to acknowledge the fact he is wearing his collar like a frat boy tool? 😂😂
The reason you want to use kosher salt versus iodized salt is that iodine is a vasodilator. And although the animal is dead, the capillaries will still respond to the iodine by dilating and letting the juices run out of the steak. Just throwing that in there.
Outstanding work on those tomahawks 🏆
Looking like someone’s creepy uncle dracula with that popped collar 😂 🧛♂️ nice steaks tho
It's creepy. Creeps me out when I see myself.
You look like Dracula with that collar man
That's the most encouraging thing I've heard so far - I just think I look like a dork from the Eighties.
my weber is going get one,then a big rebeye,salt/pepper is the way..thank you chef for info.....
you did an excellent job ! Well done.
Thanks, Tam!
BBQ Dragon i am cooking Tomahawk for first time this weekend and using your method because it looked that good!
@@tamjacobite4758 That's awesome. Such a cool meat to serve. Let us know how it comes out!
BBQ Dragon thank you I shall you know
Cooked yesterday as per your video. Came out perfect! Thank you so much!
Very nice! Nothing worst then an overcooked steak! Primo!!
Delicious!!where can I get rotating spin grate for the grill? I need one is perfect 👍🏻 please and thank!!
Ever since I can remember I've been poppin my collar..
😂😂😂😂😂😂😂
That’s
Real Eating = Real Living
Great video love tomahawk had one for my birthday yesterday
Good job
I like it, just from the look, that was perfectly grilled. Thanks for the recipe tutorial and so excited to have that wonderful Spin Grate.
If you look the fat hasn't completely rendered into the meat. Tommy steaks need to go to about medium so all the fat can render down into all the meat. I like the spin grate!
Very good video and detailed information about Weber Grill
I love that spin grate!! Def gonna buy one.
I was using mine yesterday with a grill full of sausages and my neighbor was like "This must be hard with a grate that doesn't turn like that." Yep.
@@BBQDragon where can I buy a grate like that my friend
@@gabelozano5891 We're out right now, sorry.
@@BBQDragon please let me know when you get them in...
I'm starving and i'm seeing this video with my mouth wide open, that's the best way to do a BBQ man !
Came here for a tomahawk cool, got a spin grate promo
Same here...
I don't know if this is a "popped" collar, or a Dracula look, but either way, I'll do this anytime I BBQ just in case. I think it might be necessary, and stylish!
Loved the way the ribeye came out really looked juicy and tasty cooked to perfection I haven’t Cooke one yet but will thanks for sharing now I’m hungry 😋
Great video!! I need to get me one of those grills soon
Gorgeous steaks. I may look into those spin grates and review them in my channel, looks interesting.
That's med rare and that looks really good.
That collar is POPPED
Use reverse sear. Give it 20min on 120c, before seearing for 3 min. You will have more even cook, and your edges will not be overcooked as in this vid.
One question - why aren’t you wearing bbq dragon shorts? 😊
Looks fantastic
Once I saw the popped collar, I was out.
I don't blame you! I'm so embarrassed about it.
Caleb DeWitt lol
lmao it's not the 80s anymore I wish it was
so you're rather superficial, than wanting to benefit from someone's knowledge?
i think that says a lot more about you, than the popped collar says about him.. :)
@@BBQDragon The popped collar caught my eye. Old School is cool. A few tips for a better steak, use a peppermill and grind your own pepper, it has 2x the flavor of that little red and white can pepper. Oil them steaks before searinfg them. You will get a beter flavor by adding wood chips or a small chunk of cherry or apple wood. Get cooking.
Pretty sure I can "spin" the normal grate on my Weber kettle?
You can turn it with some effort and two gloved hands.
Please show us a video of you foung so on your Weber. You can only use one hand though
I purchased a stainless steel grate. It has no access to put wood or charcoal in. It is easy to spin. I just use my tongs to turn it. It does not freewheel but it does turn easy.
@@BBQDragon Some effort? No, just use your tongs to move the grate (and food) away from the flames, by rotatng it.
@@bigshames I'm agreeing with you - it's not easy to turn the normal grate.
I felt like I was watching an infomercial.
I don't know why people are knocking on him. Very genius and very nice set up
You were!
Well Done! What the name of that tube that you used to burn the charcoal fast? Where can I buy that at?
Med rare, not rare nice video bro
Good job. I did enjoy it much....amd learned.
not all kosher salt is equal Diamond Crystal is different fro Davids, as well as Mortons salt and one can leave a very salty taste and the other's can leave less flavor, also the charcoal can effect the taste i.e mesquite,cherry,apple plain,as well as hickory.
Great video! They look great!
Spin grate.....sold
Excellent video. Thanks for sharing.
I am considering a Weber swivel grill myself!
Thank u
You guys don’t sell the spin grate anymore?
With all that marble the only thing i can say is well done
Thoughts on using a propane weed burner to light charcoal
Awesome. Fred Flintstone would be proud 🍖
I was thinking about having my tomahawk ribeyes cut to be just the bone itself be 16 inches long. Is that uncalled for to have that done?
the sear is great but i would have reverse seared it and nuked it on the fire to even the internal consistency.
What do you mean by reverse sear it?
@@staypositive4358 a reverse sear would be to set it up offset. So you don't put it over the coals. Put the lid on and just let it get close to the temp you want (within 5-10 degrees or so) then sear them. It cooks much more evenly with a reverse sear
@@adrianquetschke . Interesting. Thanks!
Nice job bro.
He's right the tuff part suffering from guilt diving in to that awesome piece of meat , while the family talking in the next yard over has to smell the mouth watering
Smoke and fat burning . Only to discover they have a package of .99 cent store hot dogs on the evening's menu and out of buns.
Actually look more like medium rare which is what I like.
It was medium rare. He admitted if it wasn't rare, he'd still tell his guests it was.
This is really helpful. I just love grilled items. Thank you!
Really amazing receipe. Your step by step guide is very easy to understand. I am gonna try this in my home. Thanks.
What happened to the spin grates?
Thanks thanks thanks perfect
Hi, try to marinate the Sir Loin Steak in Ginger Paste for at least 60min before grilling. Good name: Tomahawk 😌
Awesome...good and I really appreciate your efforts.Thanks for this informative video.Delicious...
thanks for this useful video about weber grill. Thanks!
WRONG USE OF A WEBER GRILL!!!!!
Awesome! Nicely done!
Yep that's all you need, salt and pepper
Oh man! nice