This is thee best looking medium cooked tomahawk steak on TH-cam. I’ve seen a lot of them with too much red in the middle. This here is perfect and I’ll be trying your method. Thank you sir💯💯💯
Arnie!!!!!!!!!!! REALLY!!!! HOLY CRAP I DON'T KNOW HOW YOU DIDN'T TAKE THAT FIRST SLIVER AND JUST CHOW DOWN!!!! FREAKING LOOKS FREAKING ABSOLUTELY MOUTHWATERING. TE AVENTASTE!!!! FORGOT THE"WOW" AYYYYYY WAYYYYYY!!!! 👍👍👍🙆♀️🙆♀️😋😋. FROM ONE TEXAN TO ANOTHER YOU ARE THE MASTER!!!!! BENDICIONES MI ARNIE💕❤️🔥
Looks great!!! A buddy recently gave me a $126 Wagyu tomahawk. So this was great Arnie!!!!!! And thank you SO MUCH for not hyping up your videos. You're down to earth and can tell you love BBQ. Some of these other channels are just pushing their rubs and get a following for the money.
That's a badass steak carnal. You cooked it perfectly. I have one waiting for Monday!!. Keep these awes videos coming... Very informative and entertaining 😉🇺🇸
You've got really good production value on your videos. Lighting, sound, editing, graphics. Better than most channels with 300k+ subs. Do you do it yourself?
@@ArnieTex your kids definitely have a future in video production if they choose it. You and your wife do a great job with shooting and content as well.
I get them cowboy steaks here in Chetumal for about 600 pesos a kilo… so it comes out to about 30.00 bucks for a 2 & 1/2 pound cowboy steak… And yes, they’re well worth it! What’s your take on making a seasoned/garlic/herbs butter to melt on the steak? Vale la pena?
My brother always used an onion to clean the grill and the. Throw it on the charcoal to give it that grilled onion smell, brings back many great memories. Excellent video
That what I call a really Tomahawk great job my friend, I am from Pharr TX can you tell me where can I find your seasons ( OG & WAW ) Thanks for your videos I am learning a lot and like always God bless you and your family
Three things I want to point out. 1. On that particular steak I would have left all the fat on. 2. I would never ever dump that MSG on my tomahawk 3. Blue smoke equals toxins not flavor. Don't let that kind of colored smoke touch your meat
Hopefully I don't get ignored because I really need advice, but what if all I have is the weber? Can I use the "cool" side of the Weber grill to smoke-cook it, then sear it on the coals side of the same Weber grill? I don't have an extra grill. Thanks.
Rib steak is my favorite cut. It seems that the chain grocery stores have noticed the popularity of the Tomahawk and so they jack the price over $5 per pound. To me that doesn't make sense. It is the same meat as a standard rib steak but with a big bone still attached. If they left the price normal, they would still make more money because all they are doing is selling you more bone. (the rest of the meat that was attached to the bone is made into ground beef which they also make money on). I worked at a meat packing plant and after the steak was removed from the side, the ribs went to the "boning room" to get scraped for meat for fast food joints. I just buy nice thick rib steak. Another note, "rib eye" is a misnomer for this cut. It is a "rib" steak. A "rib eye" steak is just the "eye" of the steak without bone and spinalus. Years ago, the two steaks were differentiated by a rib steak is what you have, (the complete steak) and a rib eye is a filet, just the eye.
Loved this video even though I don't eat beef. Could you do a Lamb video sometime?! "Measure your life in love" is by far the best quote I've read all month!
Hi I just found your channel and subscribed this is absolutely amazing video my husband's favorite! My favorite steak is a porterhouse steak could you please make a video for a porterhouse thank you I so appreciate it!
I know, that would be stretching it a little bit. But real cowboys in South Texas don't have a problem eating "mountain oysters". Some restaurants have it on their menu, and bull's balls are found at many events held in small towns. (Usually breaded and fried.)
@@davidhernandez-commercialp4354 , yea David but I can count the "real" cowboys I've met in my life on one hand, lol. We used to do that with our pig oysters in FFA in high school though, good stuff
I saw this at my Sam’s club and I wanted to buy it. It was not in my budget that day. My budget was $80 and it would of been $36 for the tomahawk and I needed two.
This guy really knows what he is doing. Good job Arnie‼️
Thanks Soul, appreciate the nice words bud.
This is thee best looking medium cooked tomahawk steak on TH-cam. I’ve seen a lot of them with too much red in the middle. This here is perfect and I’ll be trying your method. Thank you sir💯💯💯
Appreciate that! Cheers and happy cookin
Arnie!!!!!!!!!!! REALLY!!!! HOLY CRAP I DON'T KNOW HOW YOU DIDN'T TAKE THAT FIRST SLIVER AND JUST CHOW DOWN!!!! FREAKING LOOKS FREAKING ABSOLUTELY MOUTHWATERING. TE AVENTASTE!!!!
FORGOT THE"WOW"
AYYYYYY WAYYYYYY!!!! 👍👍👍🙆♀️🙆♀️😋😋. FROM ONE TEXAN TO ANOTHER YOU ARE THE MASTER!!!!! BENDICIONES MI ARNIE💕❤️🔥
Love your BBQ show ! Hello from Natalia Texas
Looks great!!! A buddy recently gave me a $126 Wagyu tomahawk. So this was great Arnie!!!!!! And thank you SO MUCH for not hyping up your videos. You're down to earth and can tell you love BBQ. Some of these other channels are just pushing their rubs and get a following for the money.
BLESSING BROTHA AND THANK YOU FOR YOUR TIME YOU GIVE US .AND TIPS TO GET BETTER GRACIAS ANY TIME YOU AND FAMILY ARE IN DALLAS MI CASA ES SU CASA 💯💪
Thank you
That truffle butter goes good with that garlic butter seasoning either in a constant spray container or soak dish.
Arnie, you are the man. I just got my OG in the mail today, can't wait to try it
Thanks Robert, enjoy the rub, Happy holidays
Glad to see WOW is back! Will be getting a bottle or two 👍
That's a badass steak carnal. You cooked it perfectly. I have one waiting for Monday!!. Keep these awes videos coming... Very informative and entertaining 😉🇺🇸
That is a gorgeous sear, I like that full sear, vs grill marks. You know your steaks. I've got to grab some Tomahawks for this weekend.
Thanks CoolJay
Diggin the Bolners cap! 👍🏼
Saludos ArnieTex… From Chetumal Quintana Roo México… Looks awesome!
Gracias Luis, saludos
Yes we have the same heat temp checker thingy taylor
Looks perfect if you like it more medium. I'd try this same method but take it off around 127 to make it more medium rare.
I love your channel greetings from Houston TX 👍👍👍
Thank you
Puro tejas. Keep ‘em coming bro.
i don't meat more than 20 yrs ,,,but i enjoy being in the kitchen.. i will try ur Method next time i've to cook some Meat for my friends.
You've got really good production value on your videos. Lighting, sound, editing, graphics. Better than most channels with 300k+ subs. Do you do it yourself?
It's a family team effort, my wife and i record, my two sons edit and upload.
@@ArnieTex your kids definitely have a future in video production if they choose it. You and your wife do a great job with shooting and content as well.
Fantastic! Wish he would have said how long it rested for. I always worry resting too long will cool the meat down and won't be hot when you serve.
AWSUME Video!! can you explain a little more how you do those potatoes? Mine didn't come out as good as I hoped for.
Sounds like I need to make a video on that, pretty much just season with olive oil and WOW or OG
A perfectly cooked beautiful piece of beef!
I get them cowboy steaks here in Chetumal for about 600 pesos a kilo… so it comes out to about 30.00 bucks for a 2 & 1/2 pound cowboy steak… And yes, they’re well worth it!
What’s your take on making a seasoned/garlic/herbs butter to melt on the steak? Vale la pena?
Heck yea Luis, si vale, I got a first place steak with a compound butter similar to that, 130 teams. Saludos
Wow! Un día le voy a entrar a una competition… Chance y gano, y si no, pues me como un tomahawk steak con la familia… Hehehe.
Good Content Brotha keep up the good work!!!! ima try to make this for my wife haha
Thank you and good luck
Looks great as usual! Much love from La Blanca, TX
I like the onion trick never heard of that before
My brother always used an onion to clean the grill and the. Throw it on the charcoal to give it that grilled onion smell, brings back many great memories. Excellent video
Ive done that too since i started grillin as a teen and i never knew it was a thing😂
Well Done Arnie, that tomahawk looks delicious my man!
Oh man! That’s money! Nicely done!
Thank you Jay
The smell when you throw that onion in the coals!! Hell yeah brother!🤙🏽
Man! I can't wait tell my check comes next week I got to try this. Thats a damn good looking steak
yessir Emperor, it was really good, enjoy
@@ArnieTex sir, this was the best God dang steak I ever made. It was so damn good
@@emperorpelpitine2324 Awesome
Great tasting steak!!! The rubs are truly amazing 🙂
Thanks baby doll!
Another solid video bro!
A la madreee . Otra vez se sacó un 10 de calificación amigo
Onion in the fire have the neighbors peeping around the corner of your house hehe🤣🤯💯
That what I call a really Tomahawk great job my friend, I am from Pharr TX can you tell me where can I find your seasons ( OG & WAW )
Thanks for your videos I am learning a lot and like always God bless you and your family
I'm originally from McAllen. We used to say Pharr isn't very far 😂
Thank you my Brother, great video.
Love the videos friend that’s an awesome meal!
Thanks Jeff
Three things I want to point out.
1. On that particular steak I would have left all the fat on.
2. I would never ever dump that MSG on my tomahawk
3. Blue smoke equals toxins not flavor. Don't let that kind of colored smoke touch your meat
I have a steak just like that im going to cook it soon 😋 thank you for this video
Hopefully I don't get ignored because I really need advice, but what if all I have is the weber? Can I use the "cool" side of the Weber grill to smoke-cook it, then sear it on the coals side of the same Weber grill? I don't have an extra grill. Thanks.
Saludos ArnieTex 🌴
Saludos NC
Saludos
Making this tonight. Hope it turns out as great as yours!
I'm sure it will, tnx
Yes Sir, nice job on that Tomahawk Steak Arnie! 🤠🤠🤠
Just discovered your channel. Well done keep up the good work. Great content sir.
Thank you
Love your cooking man, but that was way too done for me.
Great now I’m starving fierro💯🔥🔥🔥🔥🥩
Just got my commission check today, tomahawks on the weekend no doubt.
Heck yea buddy! Fire it up!
At 139, the take off temp is gonna raise to 145, so it'll be well done.
I thought the same? Pull it at 125?
Excellent, thanks for sharing your tips,hey where can I get them rubs, saludos, echele 👍
Absolutely beautiful steak man. Where'd you get that Thermometer? Mine just busted on me and I'm in need of a reliable one.
@Vendzor, that is a Thermoworks MK4, best in the business.
@@ArnieTex Thanks man!
I would love to get a Fiesta Brand Seasonings hat come on.
Excellent! Saludos desde Monterrey
I have a question does the WOW Seasoning have MSG in it?
Really enjoy the content.... Great wwork...
Mi padrino Arnie es el mejor
Rib steak is my favorite cut. It seems that the chain grocery stores have noticed the popularity of the Tomahawk and so they jack the price over $5 per pound. To me that doesn't make sense. It is the same meat as a standard rib steak but with a big bone still attached. If they left the price normal, they would still make more money because all they are doing is selling you more bone. (the rest of the meat that was attached to the bone is made into ground beef which they also make money on). I worked at a meat packing plant and after the steak was removed from the side, the ribs went to the "boning room" to get scraped for meat for fast food joints. I just buy nice thick rib steak. Another note, "rib eye" is a misnomer for this cut. It is a "rib" steak. A "rib eye" steak is just the "eye" of the steak without bone and spinalus. Years ago, the two steaks were differentiated by a rib steak is what you have, (the complete steak) and a rib eye is a filet, just the eye.
Loved this video even though I don't eat beef. Could you do a Lamb video sometime?!
"Measure your life in love" is by far the best quote I've read all month!
Good idea for a future video Akshay, we'll add it to our list for 2022, thank you
@@ArnieTex Wow, thanks for listening! Wishing you happy holidays and an even more prosperous new year Arnie!
@@akshay2947 TY and Happy holidays too
You cooked this on the Weber and it’s why I’m watching it. I don’t believe in propane grills.
Damn that looks amazing! 🥩🔥😋
What temp was the Weber running at during the smoke?
Beautiful steak brother
Thank you Sir!
Love watching ur videos
Thank you Joe
@@ArnieTex do u have any discount codes on the wow and OG
@@joefigueroa6059 we'll have some later this month for Christmas, thanks
When can we expect a CABRITO video? Cabrito, as you know, is popular in South Texas and northern Mexico.
We are planning that one too David, hopefully soon
@@ArnieTex What a about a "huevos de toro" video? - One cannot get any more Texan than that!
Wow looks so good 🔥
Really gorgeous sear. You are the master sir. 🥩🔥
Looks good #Central valleyCA. 🤙🏽
Thanks a bunch Lup!
Oh no Arnie!!! Never, EVER trim fat off a steak 😢... still love ya brother. To each his own.
Your a god
Does olive oil have a low smoking point, wouldn't it make more sense to use to use some like rapeseed oil or avacado oil
I would order some of the wow but I’m sure they would charge me an arm and a leg for shipping it to Canada.
What's the reason using the onion ?
It cleans the grill
Where can you buy the pro pit ?
PropitBBQSupplystore.com
Looks good
Can’t find your merch! I want a hat!
Trimming beef fat is blasphemy!
Yep! That’s where he lost me.
Rightttt
Where do I find that hat to buy?
Reach out to these guys, www.fiestaspices.com/
Hi I just found your channel and subscribed this is absolutely amazing video my husband's favorite!
My favorite steak is a porterhouse steak could you please make a video for a porterhouse thank you I so appreciate it!
Thank you Kathy, we actually do have more steaks coming in the near future.
Looks like some over handlin there. Squirrely Dandlin.
Beautiful
Does anyone else eat and watch Arnies videos at the same time🤣
Temperature in F or C ?
What a about a "huevos de toro" video? - One cannot get any more Texan than that!
haha yea buddy!
I know, that would be stretching it a little bit. But real cowboys in South Texas don't have a problem eating "mountain oysters". Some restaurants have it on their menu, and bull's balls are found at many events held in small towns. (Usually breaded and fried.)
@@davidhernandez-commercialp4354 , yea David but I can count the "real" cowboys I've met in my life on one hand, lol. We used to do that with our pig oysters in FFA in high school though, good stuff
Very nice
Thank you
Shout out @Arnie Tex From Alice Texas #Come on :) #Texas BBQ
Hi Robert!
Nice!
👏👏👏Gracias 👏👏👏
So what’s the difference between your wow seasoning and your OG seasoning? You never really explain that - at least not that I’ve seen.
Never trim a tomahawk,I prefer smoking it in a smoker to 115 rest 5 min and reverse sear to perfection med rare,it’s like butter
Nice 🤤🤤 blessings y puro 956
Too bad this wasnt done for regular persons with just an oven
Regular people have grills too
Buy a grill
Looking good but just a tad over done for my liking! Nice channel!
How did I know I was gonna see this comment before i clicked on comments
@@vanishxlegit6495 🤣😂 seriously. That’s minimum temperature for me I can live with that, but most people like it bloody I can’t do it.
Shoulda pulled it at that 125 he was saying 😅
I like mine well done. This us perfect for my liking 😁👍
Nice 👌🏾💯⚘️
😮
I saw this at my Sam’s club and I wanted to buy it. It was not in my budget that day. My budget was $80 and it would of been $36 for the tomahawk and I needed two.
It's worth it, very good, thank you
Got mine at Sam's today for 31. Currently on the grill
HHHHHHEEEUUUUW, Cletus!!!
You burnt the shit outta dat beautiful piece of American moo caaaauw!!!
🥩🍻🥩
i pull when the eye reaches 125 and its perfect medium rare
For me gas grill medium, 8 minutes per flipping 4 times, there's no difference
Do you have "Oh Babe" spice?
Looks good but to much work for one steak 🥩
lol