- I'm Dave, and this is Austin Eats.
Today,
we're going to be grilling the granddaddy
of all steaks the Tomahawk.
This is 60 ounces of a double cut bone-in ribeye.
That's nearly four pounds of carnivorous delight,
and we're going to be cooking it in a wood-fired oven.
I previously cooked steaks in wood-fired oven
in a cast iron skillet,
but because the Tomahawk has a big bone on it,
it's not going to fit in the skillet.
Instead, we're gonna be using a homemade Tuscan grill.
This is a 12 inch by 14 inch cast iron grate
that I bought online.
It's a replacement part for a barbecue,
and I added some 3 and a half inch bolts,
and we're ready to go.
Once the oven is nice and hot,
I'm going to push the logs to the back of the oven
and I'll pull forward some of the burning coals.
I'll then position my Tuscan grill directly
over those coals.
When this is nice and hot, we're ready to cook.
Let's get started.
I took the steak out of the refrigerator
about 90 minutes ago.
I wanted it to be up around 60 to 65 degrees Fahrenheit
before putting it in the oven.
You don't want to put a cold steak in a hot oven.
If you do,
by the time the center becomes medium rare.
Well,
the outside is just burned and ruined.
To prepare the steak,
I'm gonna drizzle a little bit of olive oil on it.
Brush that in.
Then we're going to add a generous amount of fine sea salt.
And some fresh cracked pepper.
For this steak,
I like it a little bit on the coarse side,
gives the steak some crunch.
All right, turn it over.
Do it again.
More olive oil,
more sea salt.
And a whole bunch of black pepper.
Okay. Now we just have to wait for the oven to get hot.
Our grill is hot.
It's time to cook.
(metal on stone scratching)
So I've pulled forward a bunch of coals under the bottom of
the floor and our grill is now nice and hot.
So we're going to add the ribeye right in the middle.
I pulled this forward because this
fire is hot and this ribeye has a lot of fat.
That's causing a lot of grease in the bottom of the oven.
So I pulled it forward a little bit.
I want this to cook at an even temperature.
So in about four minutes,
I'm going to flip this over
and we'll do another four minutes.
I'm now gonna rotate this 90 degrees
Just because I like grill marks that are crossed.
There we go.
(steak sizzling)
It's been about four minutes.
So now we're gonna take it out and turn it over
and do this again.
Oh, this looks fantastic.
Look at that.
Back in it goes for another few minutes.
(steak sizzling)
We're done.
Let that rest 'bout 10 minutes.
Then we'll slice it up.
That this is as good as it gets.
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Thanks for watching.
See you next time on Austin Eats.