- There's very few things that might be more iconic in Texas
when it comes to cooking meat,
whether it's grilling or barbecuing.
One of them is brisket, the other
is a big old tomahawk steak.
Hey barbecue lovers, ArnieTex here.
And today we're gonna show you guys how to cook
a perfect juicy, delicious tomahawk steak.
We're gonna go put it in our Weber
with a little indirect heat, reverse sear method,
and then we're gonna put it right over the coals
and give it a little bit of flame-kissed action.
Get that Mallard reaction going.
Get it up to temperature, which for me is somewhere
about 135 or 38 degrees.
For me, that's perfectly cooked rib eye,
and then we're gonna bring it inside, slice it
and show you what it looks like.
On the steak, we're gonna use a little bit of olive oil,
a little bit of WOW, and a little bit of OG.
So with all that said,
let's get this tomahawk steak trimmed up a little bit,
get it seasoned, go put it on the fire.
All right now, first let's look at the steak
and see how much trimming we have to do.
Just had one big piece of fat here.
We don't necessarily have to get it all off.
Remember that fat is flavor, number one.
Number two, some of this fat here helps keep
the steak together.
So I'm not gonna take it all completely off.
Hopefully this steak will stay together.
It normally has a band of fat or a connective tissue
that kind of holds this whole stake together
on that side and on this side.
This is the spinalis which is
the most prized part of any rib-eye steak.
Let's go ahead and finish trimming this a little bit
and get just a little bit of that fat off
and let's get to seasoning and let's start cooking.
So let's put a little bit of olive oil on there.
Don't get too crazy and go putting a whole bunch
like I just did (laughs)
All right, let's put a little bit on that side
since we got so much, let's go ahead and rub some over here
and let's rub some here on the sides as well.
All right, there we go, cool deal.
Big old tomahawk like this,
it's gonna sweat off some of that seasoning.
What I highly recommend is that you seasoning it
a good four or five hours,
or even overnight for best flavor.
You want that (indistinct) to melt, dissolve,
penetrate deep down into the meat
and carry some of the flavor
and some of the moisture with it.
So we're gonna do that.
Put a nice coat of OG.
We're gonna put a nice little coat of WOW.
We're just gonna pat it down right now.
I'm gonna put a little bit of both on my cutting board here
so we can put it on the sides as well.
Again, we're gonna put a little bit more OG here
on this side.
Put a little bit of, WOW.
That is pretty much the response we're getting
from everybody that's buying this rub.
All right, so we have a little electric seasoning here.
Let's pat that down so it fall off and let's go ahead
and put it on the sides of our steak here too.
We're gonna let that sit for about 30 minutes
while we go get our fire going,
then we're gonna put it into our Weber kettle.
We're gonna put it in direct for about 30 minutes.
Kind of let it get up to temperature.
Get a little bit of smoke on there.
It adds a little bit of smoked flavor to your steak.
It also helps get that internal temperature start coming up
so that when you throw it on that fire,
you get that nice, great Millard reaction.
You get that nice char without overcooking the outside
and still getting the internal to the temperature
that you want it to be at.
First thing I'm gonna do,
I'm gonna take a little piece of pecan, drop it in here.
I'm gonna take my tomahawk and lay it in right here
just like that.
Now I'm gonna take my Inkbird thermometer,
and I'm gonna set that right here
and we're gonna monitor it.
I'm gonna close this up.
Go ahead and run this wide open.
We don't want any bitter smoke.
We want that little piece of wood to get up to temp
and have some of this pretty blue smoke you see right here.
That looks just right.
We're gonna smoke it on this side, about 10 or 15 minutes
then I'm gonna flip it over.
Make sure we get nice even smoking color on both sides.
What we're gonna do after that, we're gonna come over here
and fire up our little Pro Pit bullet
and we're gonna give it some live flame action.
Put that perfect Millard reaction on there.
We're looking at about 57 degrees right now.
I'm not sure if the camera is gonna pick that up,
but 57 degrees internal temperature.
We're gonna try to get it up close to 100,
somewhere right around there.
Either way, I'm only gonna give it about 30 minutes.
You can see there's plenty of smoke
so we'll be in good shape.
All right, barbecue lovers,
it's been approximately 18 minutes.
I'm sitting at 106 degrees on internal temperature
on the inside of the steak.
I'm gonna flip it.
I had not flipped it just yet.
I went ahead and rerouted my cord
because it was hard to check the lid,
hard to put the lid on and off.
You can see here I just basically did a flip over this way.
The heat was on this side of the steak a while ago,
now we're gonna get it on this side of the steak.
There we go.
Let's let that sit there for a little while.
We're only gonna give it about five or six minutes
on this side because I'm already at 117 degrees.
I do not wanna get past 120.
So we'll be back here in a couple of minutes.
Pull it out.
In the meantime, I'm gonna go ahead
and load up my little Pro Pit bullet.
I'm gonna give me a little fire going here
so we can give it some flame-kissed flavor in just a minute.
You can see that it looks really nice.
Have pretty little color, nice little smoke on both sides.
Looks good, man.
Looks real good.
And I'm gonna get my traditional onion here
and give it a little poke.
Clean the gray.
Make sure it's nice and sanitary.
All right, here we go.
All right stake lovers.
It's time to throw this tomahawk on here.
(whistles) Yeah, buddy.
All right, we're looking at about 30, 45 seconds, flip.
Remember we like to do the flippity flip.
I'm gonna back it up a little bit right over that fire.
(steak sizzling)
Flippity flip (whistles)
Looking good, look at that.
This steak's gonna be really good.
Give it a little bit of onion flavor too.
That's really good
Right over the fire, flippity flip.
We wanna check the internal temperature
Looking at 120, 125.
Not sure if the camera's gonna pick that up
'cause it's 124, 123.
Got a little ways to go.
That's okay.
That's what we want.
We wanna make sure that we caramelize
the outside of that stake.
Give that really good char.
Flippity flip.
(whistles) Look at that.
Looking good.
All right, a little bit cooler on this side.
We wanna finish it off a little bit slower now.
That's a nice crust here.
Nice little char.
We're not quite there yet.
We're 125, 136.
Way over here by the bone.
You always have to know how to read your fire.
At this point, I'm getting a lot of nice pretty char,
but I don't wanna get that burn char.
I just want that beautiful, delicious char.
I pulled it away from the direct heat there.
Little bit more indirect.
It'll continue to cook for about another few minutes.
When it hits about 130, 132, we are ready.
Normally I like to run 'em up to about 135, 138
I think this one with the indirect heat,
it's gonna be just right in the low 130s.
(steak sizzling)
One of the things about steaks like this
that has three different muscle groups,
you've got one that's 130, 120-ish.
This one over here, the cap is already at 136.
The eye is right around 132.
I think this steak's done.
We don't wanna over cook the cap.
We want it to be just right.
I'm gonna give it about two more minutes and we'll be done.
Last flip of the day.
Last flip of the night (whistles) 139, 138-ish.
We're done.
Yeah, beautiful steak right there.
Isn't that gorgeous?
Just beautiful.
All right, we're gonna run this beautiful steak inside.
We're gonna let it rest for a little while
while our potatoes are done,
and then we're gonna cut right into it.
We have our beautiful tomahawk cooked.
We ran it up to about 132 to 135,
depending where I actually probed the steak.
You remember there's three different muscles on here.
They don't always all render at the same time.
Most of the time I noticed that the spinalis,
the cap up here will cook a little bit quicker
than the rest of the steak
if all other things being equal heat wise on the bottom.
Got a beautiful char gorgeous Millard reaction going there.
You can see that, that it just looks really nice.
We had some beautiful potato wedges
that I cut up out of a big old russet potato.
They cooked up really nice and even.
Look at that, just beautiful.
All right, let's cut into this without any further ado.
See what our beautiful steak tastes like.
All right, let's cut this muscle first.
(whistles) Look at that perfect pink center.
Just beautiful.
All right, now this muscle right here, it looks really nice.
You can see that gorgeous warm pink center,
we like to call it, just looks perfect.
That looks really nice.
I'm gonna go ahead and cut the rest of this.
All right, now let's try this spinalis.
Let's see what this spinalis looks like.
This is called the cap or the spinalis
and it's looking like it's just perfect too.
Look at that, has that real pretty char.
Just gorgeous, looks really nice.
Perfect medium right there.
It looks really good.
Let's keep cutting here into the rest of the steak.
All right that looks really good to me.
I'm gonna go ahead and cut this part too.
This has a little bit of fatty, but it's the good stuff.
All right, here we go.
That looks just really good, honey.
I think you should come over here and take a bite.
All right, let's see.
This is the spinalis.
This our big old bone.
You can see here, we have this gorgeous steak here.
All right, and here we go.
That looks really good there.
Gorgeous little piece of steak there.
I love that crust, that little char that we put on there.
And I'm gonna move this stuff right away.
And this here is the spinalis as you can see here.
That looks really nicely perfect, just perfect.
And you can see some of that fat still on there.
I'm okay with that.
I'd rather trim it off afterwards
than trim too much off at the beginning
and not get that amazing flavor.
Let's see what this big old steak tastes like.
Look at that.
I love that little char, man.
Perfect pink center.
Wow, that is really delicious.
What I really like about that steak
is I can taste that pecan smoke in there.
In addition to the little grilling action, the little char,
the seasoning all bounced out really well.
I'm gonna try one of these potatoes too.
I put a little bit of WOW on these potatoes
and a little bit of olive oil.
Oh baby, I love that stuff on potatoes.
This is just amazing.
Folks, I tell 'em, you gotta try this stuff
on your big potatoes or your grilled potatoes
or any potatoes.
It's just fantastic.
It's wow.
Folks, I hope you get some value out of this video.
I hope you enjoyed it.
I hope you keep enjoying the videos
that we continue to put out.
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Make sure you check out our OG and our WOW seasonings.
There's a link there for pitmaster.us.
Remember to keep the smoke light and make it work folks.
Boom!
This is a beautiful choice brisket.
All right, we're gonna finish off our potatoes here
(whistles) and we're gonna give them a nice little char too.
I'm eating
more potato and steak - You're going to turn it off
or it's gonna shut down.
- No that's so true.
I'm gonna turn it off.
- End.
- That steak's amazing too.
- Cut.