Скачать или смотреть We Mastered The $500 Tomahawk Ribeye

Cooking the perfect tomahawk steak requires mastering a few techniques. In this episode we'll show you how to properly prepare a center-cut tomahawk ribeye for grilled excellence. Tune in while we, The Dad's, walk you through skills like reverse searing, trussing and smoking that will help you turn your grilling game up to eleven!

This is Dads Guide To The Universe and we are only getting started!

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A little bit about subprimals 🥩

You might be asking yourself . . . what the heck is a subprimal? Beef is broken down into primal sections and within all of those are more specific subprimals. It’s basically the foundational part of the animal that provides us with that amazing tomahawk ribeye we all know and love. However, depending on which end you butcher your steak from - you get two very different cuts that have two very different shapes and sizes of muscle. Towards the front of the rib subprimal you have the chuck and towards the end you have the loin. Depending on which side your steak is from, there will be a change in the muscle groups, specifically the spinalis dorsi (ribeye cap) and the longissimus dorsi (eye of the ribeye). To get the best of both worlds, always order a center cut ribeye!

Now do you have to butcher your own meat, no, but it's nice to be able to talk to your butcher about things other than baseball and the weather.

On with the recipe! (For tips on butchering and frenching please refer to the video)

The Ultimate Tomahawk Ribeye 🤠

Truss Your Meat
This is a super important step to keep the shape intact, not only for presentation, but to help it cook more evenly and not just fall apart on the grill. Parts of this recipe are intense and you'll have to move with vigor so gather some butchers twine and tie your best knot about the flat outer edge of the steak.

Salting/Seasoning
Season your meat generously with salt on all sides and edges. Even if you think you are going overboard a lot of this is going to fall off or be absorbed in the process. We always recommend using kosher salt as it really helps pull moisture out of the steak.

First Cook/Low and Slow
Once you have seasoned the steak you can let it rest while you light the grill. We love using lump charcoal and setting up our grill for LOW & SLOW. We are aiming for a grill temp ranging from 225-250 degrees. We set it up for indirect cooking which means that we used a deflector plate to prohibit the steak from getting seared during the cook. We're using the Big Green Egg, you might not have one but you can do this process on any standard charcoal grill, just make sure the heat is indirect.

Once your grill is up to temp (30 mins - 1 hour) you'll place your steak directly on the grill grate. You will want to flip your steaks part of the way through to ensure even cooking. We are aiming for an internal temperature of 120 degrees. Every steak is different so timing could be anywhere from 45 minutes to an hour and a half.

First Rest
Once your steak hits an internal temperature of 120 degrees, remove it and let it rest uncovered for at least an hour. This will prevent it from overcooking in our next step.

The Caveman Sear
During that hour of rest you should set up a searing station. Using the same grill, add fresh charcoal and let it have plenty of oxygen flow. The goal here is to have glowing red coals that can instantly sear the steak - it’s called CAVEMAN STYLE.

ALWAYS WEAR HEAT GLOVES and PROTECT YOUR EYES.
(Never attempt on a windy day)

Carefully grab the bone with your hand that has a heat glove on and briskly stick the steak right on-top of the coals. You will want to sear your steak for only about 90 seconds a side - knocking off any coals that might be sticking to the surface.

Second Rest
Prop up your steak on its side to let it rest again for another 5 minutes. This allows the heat to release without creating too much steam and saves you that beautiful crust.

Remove the butchers twine and the rib bone, then slice into 1 ½ inch pieces.

Plate like a pro by smearing some jalapeno cilantro compound butter onto a board and place the slices right on top. Be sure to add a bit more butter to the top to really lock in that flavor.

Jalapeno Cilantro Compound Butter 🧈
Remove the seeds and ribs from the jalapeno and finely dice. Next, chop cilantro and keep some of the stem. Combine jalapeno and cilantro in a mixing bowl. Squeeze the juice of half a lime into the mixture and add in softened butter, a handful of cotija cheese and some fresh cracked black pepper. Mix together well and use liberally.

Enjoy.

Mark and Fey