What's up guys it's Susie Bulloch from HeyGrillHey.com and I'm here to help you
become a backyard barbecue hero. Every backyard barbecue hero needs to wield a
weapon like this beautiful tomahawk steak. I'm going to show you the reverse
searing method for making this into one of the most delicious steaks you'll ever
eat. Let's do it.
We're starting with a two-pound approximately tomahawk steak. This is cut
from the ribeye. The rib bone is still attached. It has been trimmed away. This
has been used for other things in the butcher counter. You're paying a little
bit more for the bone but if you're into the theatrics totally worth it. We're
gonna be seasoning this pretty simply just using my beef seasoning from Patio
Provisions. This is available in the store. I'll give you a link in the video
description. You can also find it on my website. This is a salt and pepper based
rub and really good beef doesn't need much more than that.
So my beef seasoning was really designed to give you that salt and
pepper experience with a couple other things that just enhance the flavor of
the beef. They don't overwhelm it so we're gonna season liberally on both
sides and when I say liberally I mean liberally. You can afford to be a
little bit aggressive because this is such a thick piece of meat.
As you're getting the seasoning on the meat just take your fingers and kind of
press it in. Don't rub it'll actually pull up some of the edges of the meat
it'll make your seasoning clump so I call this Susie's sprinkle and slap.
Little trademark pending on that one. Just a little sprinkle and then pat. This
will make sure that your rub adheres to the meat perfectly. One more quick note
that I previously forgot to mention this steak has been sitting at room
temperature for about two hours. We want to keep this from being like cold
refrigerator cold because when you put it on the smoker it'll cook from the
outside in. If the inside is already warmed up a little bit it'll give you a
much more even cook and we want to put our seasoning on right before we put it
out onto the smoker. Speaking of the smoker I have it running at
225 degrees. I'm using oak wood. I really like oak with beef. I think it
complements the beef seasoning well. This is going to be on the smoker for 45
minutes to an hour, we're looking for an internal temperature of 115 degrees.
That's not our finished target temperature but this is the temperature
that we're looking for for this first cook session because we're doing what's
called a reverse sear where we slowly bring up the internal temperature and
then sear it hot and fast at the end.
Once your steak reaches the internal temperature of 115 degrees, we're going
for a medium-rare steak here, pull it off put it on a cutting board let it rest
for 10 to 15 minutes inside while we get ready for our next step.
Our tomahawk has rested for about 10 minutes. I'm actually going to give it a
little pat down with a paper towel. Don't worry you're going to take off a little
bit of seasoning but most of its gonna stick. The secret is to get the exterior
nice and dry so that when it hits the pan it browns instead of boils and
steams. That will give you that nice maillard reaction with that golden crispy
brown exterior. You've got a cast iron skillet preheating medium-high heat. You
can skip the cast iron and sear this directly on your grill grates you just
need to heat them up really really hot. So you can do that on a charcoal grill
on a gas grill technically you could even do this final searing step in the
broiler. I like a cast iron skillet because it gives me a nice flat surface
area so I get more sear on the exterior of my steak. I'm gonna put in 2
tablespoons of salted butter. Let that melt. You can also use an olive oil or a
canola oil I just think the flavor of butter is really really good. I'm gonna
let that melt in the bottom of the pan.
See it start to smoke turn golden brown that means the pan is ready for our
steak.
I have the best job in the whole world. Smells really good over here.
Yes!
I actually like to swirl my pan a little bit while we're doing this cuz it
moves the butter underneath to any little pockets that may have bubbled or
moved. You get that nice even crispy sear all over the bottom of the steak. Only
takes about one to two minutes per side so don't walk away. Steaks out of the pan
onto the cutting board. We want to let it rest just a few minutes. I'm actually
gonna take the brown butter from this pan and all of those yummy drippings
reserve them over here and drizzle these over the top of our steak after we slice
it up.
Use an internal thermometer to track your temperatures. This is a Thermoworks
thermapen. It's super fast to read I love it I'll give you a link in the video
description so you can check it out if you want one for yourself. I pulled these at
at about a hundred and thirty degrees. That's got me between rare and medium
rare there's not a lot of carryover cooking left because we already let it
rest but that's exactly where my family likes our steaks. If you want yours more
towards medium-rare take it up to 135, closer to rare pull it out at 125. I'm
going to take this guy right off the bone. The luckiest kid is the one who
gets to gnaw on the bone at the end of the night and it makes a beautiful
presentation. From there we just slice the ribeye into slices, drizzle with that
browned butter and it's pretty much heaven on the platter.
I made you a steak. Todd: Thank you. Susie: I always hit it with a little sprinkle - oh you're
going for the bone? All right. I would do a little sprinkle of salt
just because it is such a thick cut. This helps kind of get some seasoning in the
inside, you know? You're gonna go - You wanna know a fun story? So when my nieces or
nephews turned 16 on my side of the family we started doing birthday steak
and I go buy them a ribeye and it is theirs and that is their birthday gift
and I cook them a birthday steak and we put candles in it and we blow out the
candles and we have awesome pictures of nieces and nephews eating their birthday
steaks. Todd: Thats good. Susie: That's yummy huh? Todd: That salt at the end. Susie: Honestly I think it
might be worth paying for a tomahawk just for this experience. That's an
experience right? To be able to bite like straight off of a bone like a
freaking caveman. Todd: Sorry. Susie: You , too, can have this experience. You got to make this at
home. Are you getting like the butter the crispy edges. I'm gonna go for this top
piece right here because the spinalis is my favorite. I have two forks. Todd: Talk
about that beef rub on there. Susie: Beef rub is rad it's salt and pepper so it doesn't overwhelm the
flavor of the beef but it has those nice little extras that make it taste super
good. Um we're gonna do this for a while.
if you guys have some time, Todd: I feel like a monster. Susie: You look like a monster.
I highly recommend checking out some more of our recipes. You can click like
over here by Todd's face kind of. Point with the meat stick,
click there watch some more of our videos and of course leave a comment if
you make this let's hang out you're also always welcome to subscribe for more of
our videos. We release a new one every Thursday. There you go. Todd: Thanks, love.
Susie: You're welcome.