That was and is work off art. Nailed It. I know it was phenomenal. I'm like a rabid dog who hasn't eaten in a month watching your video. Thanks for sharing and your passion for cooking and grilling.............................Great Job
Please pin your seasoning dry rub. I’m a huge tomahawk fan and I aspire to do a better job each time. I get two fresh cuts like those each month. I want to try your seasoning. Oh and I already have Fluer De Sal. It was great to see you plug that
For me, this video is near the top of the heap for the Tomahawk steak videos on TH-cam. No nonsense, no loud music, get to it and show the end result. Very impressive in my opinion. That slice open shot near the end speaks for itself. Perfect.
What are your thoughts on basting with the butter while it rests? It looks like it caused the flare ups to get a lot worse, and everything I've ever been taught is that flare ups are not good for the taste of your meat, it just leaves soot on the surface
te an quedado perfectos esto Tomahawk,boy a ver hotra ves este video porque este fin de semana feriado me boy aser un par de tomahawk con la familia si alguien save donde los encuentros
Those look great I have to admit however that I shed a tear when I hear people say “look at those juices running out”. I am not a ribeye person but I will try a tomahawk some time. They look like a pain to get done but you did a great job!
Bro!!!....That is Absolute perfection to the fullest!! Massive tidal waves of sheer ecstasy washed over me as each delightful step closed in for the Grand Delicious Achievement!!!
Have to say that looks fantastic.....well done cheff. I have studied at least a hundred reverse sear youtube videos and your temps, cook time, seasoning, preparation etc. was A grade spot on perfection. thankyou
I enjoyed watching this video. First time I ever saw a reverse seared grill. The burn and char on the outside with pink/juicy on the inside is right up my alley. That cripsy charred fat on the outside with the smoky tender meat on the inside has to be a wondrous flavor explosion with the Tri-tip seasoning. Awesome Job!
I did a reverse sear on a couple of prime ribeyes for valentines day and it was the best steak I ever had. Super easy to do using the oven and then a cast iron pan on the stove to finish.
Seems like a really nice guy and well made video.... For me, I think the steaks are just a tad too blackened and I prefer rib eye slightly more rare, but I bet they were great and thank you Joe from across the pond.
yea it is, i dont understand why people are saying its to black. Its because he let the stakes in the fire.... its a shame because it does not supose to be that black its burned meat and butter that makes it that black
I can see, feel, and almost smell the love put into those steaks... Forget going to MARS, let's create smell-o-vision first... Happy GRILLING from VIRGINIA BEACH!!!+++:))) Kyle
I just watched a guy smoke and sear a tomahawk steak, sear said steak over a open fire (pure artwork and skill) and then finish it with ridiculously chubby steak fries cut from the tater' itself. Now this is my kinda guy. Nice job brother. Well done.
Hey Joe! Totally appreciate your video and all the work you put into it. I've been smoking for some time now, but it's always great to learn something new from one of the best. It was difficult finding the tri-tip seasoning, but I [picked up a 10oz. jar. I hope it's as good as it looks in the video. Great job on both tomahawks, as well. Thanks and happy smoking! Dave
Grilling 40 years the only thing I disagree with is the pressing your meat to get a clean char mark. Almost everything is spot on for technical grilling. Tomahawk is a oh shit steak!
Wow! If I finished one of those beauties and died 2 minutes later, they would never be able to get the smile off my face. Outstanding. Thanks Smokin' Joe.
Hi. Does it matter, when cooking for others, that I want to serve, and eat, my food hot? Temperature wise. I simply don’t like meat that has been allowed to rest an appropriate amount of time! 🤷🏻♂️ Thanks! Love your channel!!
This not ribeye...it is rib steak..butchers had a problem..too. Much loss.the ribs were not a profit. So? Masks them profitable..Thus tomahauk steak was born..make it fashionable. And sell it..
English: I will cook a steak Canadian: Cooking the steak, eh American: I'm going to go ahead and cook this bad boy right here, real quick. In any language, great video, great looking steak!
Huge mistake. everything was going so well until you pressed down on the steak. All the juices that make the meat moist are forced out of the meat when you do this. This rookie mistake erases all the effort leading up to this. When cooking Steak you NEVER press the meat. Its not a hamburger. Hamburgers can be pressed down, steaks cannot.
Joe, I just came across your channel and I must say buddy you make them steaks look so darn good my man. Great job! I am looking forward to checking out your other videos. Thank you sir on how you explain the whole process that you go through.
I enjoyed your video until you pushed down on your steaks forcing the juice out and down into the fire. You will never see a chef at a reputable steakhouse do that. It accomplishes nothing except removing juicy flavorful fat from your finish product.
I do my Tomahawks on the Webber indirect heating with the coals on both sides with the tommy in the middle. I’ll have to try your way next time. I’d have to selll a kidney to afford wagyu though
Congratulations on making it to the next round. Your steaks look absolutely fantastic. You should have no problem moving on to round 3 with these babies...and for sportsmanship as well. I am disappointed that Mama & Papa Joe didn't have a link to your site..in fact, barely mentioned you at all. Good luck 😎👍
My experience cook as is that fat will srink up and it's good lol only trim the sliver of u want. But u can't really go wrong on how ever u want to do it but it's not cheap take your time and enjoy
I followed your grilling process on a 2.7 lb tomahawk yesterday. Perfect results and one of the best steaks I've had in quite a while. Only thing I did differently was coating the steak on all sides with Kosher Salt and letting it stand on a rack uncovered in the fridge for 24 hours. That process really seemed to seal the juices in and tenderize the meat. Thanks for all the great vids you produce. Wife and I love watching you.
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
Joe you are the man. As you know we cooked a tomahawk steak your seasoning. It came out perfect. We had half left over. We waited two days to slice up the rest of the steak, we pan fried it in butter to warm it up. To me the tri tip seasoning even released more flavor. My misses who isn’t a meat lover really enjoyed both meals. Thanks I look forward to trying more of your tips thanks again.
They Look Delicious, I don't understand if they cooked 250 degrees for 1 hour how they can be med-rare? For one hour at that temp seems like they would be med-well?..I must be missing something.
ANYBODY can cook a well-done steak on the outside - it takes SKILL to get it cooked inside but not dry it out. I laugh at all the 'experts' and their blue steaks or blood red meats when they cut it open - ANYONE can cook the outside - not everyone can cook it properly all the way through.
Trying a tomahawk ribeye was on my bucket list. I followed your instructions. It came out great. I ordered two more tomahawks for the holiday weekend. I’m addicted now. You cook steak right thanks again.
These steaks are overcooked. Yes, nice and uniform pink, but top restaurants would consider this medium. This quality of beef should be cooked a bit less - aim for rare/medium rare. As well, you basically finished these in a grease fire. This imparts a sooty, bitter quality to the meat. You want the char flavour to come from the heat caramelizing natural sugars in the meat. I don't dispute that some folks may prefer their meat cooked this way, but this is a fail as far as basic technique is concerned. Sorry.
This is the first guy I've ever seen say where the best part of the ribeye is. I don't know why more people don't know that, that cap on top is twice as good as the rest of the ribeye.
Maybe it is just the Italian in be but I don't understand cutting off the fat BEFORE cooking, let it do its job, let it render, let it char, let it contribute to the flavor and if you don't want it, cut it off after cooking.
I have to agree to be more worried about a pretty sear Mark that has not a darn thing to do with a flavor and squeeze all the juice out of the meat it's just dumb
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
Joe: 30 seconds in to the intro, there is what looks like what my mom used to serve. none of my inquiries have been successful. What is that roast called?
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
That was and is work off art. Nailed It. I know it was phenomenal. I'm like a rabid dog who hasn't eaten in a month watching your video. Thanks for sharing and your passion for cooking and grilling.............................Great Job
Nice
Please pin your seasoning dry rub. I’m a huge tomahawk fan and I aspire to do a better job each time. I get two fresh cuts like those each month. I want to try your seasoning. Oh and I already have Fluer De Sal. It was great to see you plug that
เนื้อแกรด A
Where is the so called description box with all the products?
@@larryusagmail4751 Basement
Dude Outback Steakhouse said they need you 🍺🍻🍺
I'm going to buy all that equipment so I can make those, looks beyond delicious.
For me, this video is near the top of the heap for the Tomahawk steak videos on TH-cam. No nonsense, no loud music, get to it and show the end result. Very impressive in my opinion. That slice open shot near the end speaks for itself. Perfect.
Thank you so much Gray!👍
The zone..perfection.ya thats me..made one one came out like this..but im the rub guy..lol
fesfes
Looks great!
Thank you!
Nice job chef! I’ve got aged ribeyes on the grill right now. Reverse sear is the way to go!! 🙏
Nice!
What are your thoughts on basting with the butter while it rests? It looks like it caused the flare ups to get a lot worse, and everything I've ever been taught is that flare ups are not good for the taste of your meat, it just leaves soot on the surface
Was thinking the same =/
Totally agree. I didn't like that part in an otherwise well done preparation.
Omgoodness....looks fantastic....Enjoy
This guy knows how to live!
te an quedado perfectos esto Tomahawk,boy a ver hotra ves este video porque este fin de semana feriado me boy aser un par de tomahawk con la familia si alguien save donde los encuentros
Saludos Jose. Suerte en encontrar Los tomahawk. 🤘
This guy is immune to fire
Those look great I have to admit however that I shed a tear when I hear people say “look at those juices running out”. I am not a ribeye person but I will try a tomahawk some time. They look like a pain to get done but you did a great job!
Just awesome
Bro!!!....That is Absolute perfection to the fullest!!
Massive tidal waves of sheer ecstasy washed over me as each delightful step closed in for the Grand Delicious Achievement!!!
WOW!!! You have a new fan!
Absolutely beautiful. My mouth watered throughout the process. Which I was with you to get just a taste.
id say to baste after to avoid the butter dripping down and causing flare ups. could stick a pan on the grill and baste
Have to say that looks fantastic.....well done cheff. I have studied at least a hundred reverse sear youtube videos and your temps, cook time, seasoning, preparation etc. was A grade spot on perfection. thankyou
Why, but why in the name of Carnivorous Heaven did you trim the fat?? If you don’t want to eat the fat, it’s fine, but leave it on.
Mainly because I was the one eating the steak. 👍 Thanks for watching.
You can just trim the fat after it’s cooked. Sorry but imo you way over trimmed. That’s all the flavor!
Crazy
Thanks for watching 👍🏼
Wagyu means cow
Masala means spices
Chai means tea
But people have magical superstitions about it
nice
Thank you Clay. 👍
omg i need to find a cheap way for me, traveling to usa for such bbq. swimming from europe is by far not the best idea ;-)
Thank you so much for watching my video. Please vote for my video here:
th-cam.com/users/SmokinJoesPitBBQcommunity
Jeez I am drooling over here brother!! Next time I am down in Texas I will bring the steaks and you can cook them!! Good luck brother!!
Thank you Ricer! I'd love to do that some day bro. A few Coronas and Tecates plus some meat! Thanks for watching buddy!🤘
I enjoyed watching this video. First time I ever saw a reverse seared grill. The burn and char on the outside with pink/juicy on the inside is right up my alley. That cripsy charred fat on the outside with the smoky tender meat on the inside has to be a wondrous flavor explosion with the Tri-tip seasoning. Awesome Job!
I did a reverse sear on a couple of prime ribeyes for valentines day and it was the best steak I ever had. Super easy to do using the oven and then a cast iron pan on the stove to finish.
Ovens arent for a Beef Steak a Slow sear is better.
Seems like a really nice guy and well made video....
For me, I think the steaks are just a tad too blackened and I prefer rib eye slightly more rare, but I bet they were great and thank you Joe from across the pond.
yea it is, i dont understand why people are saying its to black. Its because he let the stakes in the fire.... its a shame because it does not supose to be that black its burned meat and butter that makes it that black
I can see, feel, and almost smell the love put into those steaks... Forget going to MARS, let's create smell-o-vision first...
Happy GRILLING from VIRGINIA BEACH!!!+++:)))
Kyle
Those got to be my Vote for the Best! You are a winner Bro! The Texas Ranger knows!
Thanks so much John!👍
I just watched a guy smoke and sear a tomahawk steak, sear said steak over a open fire (pure artwork and skill) and then finish it with ridiculously chubby steak fries cut from the tater' itself.
Now this is my kinda guy. Nice job brother. Well done.
Thanks so much Tony. 👍
The steak with a handle. What more could you ask for. Awesome video! 😎
I know right! I live food with built in handles. Thanks for watching.👍
Visited Austin TX in 2015. I am a fullblooded carnivore so I was in heaven. You guys don't mess around with meat, goddamn!
Hey Joe! Totally appreciate your video and all the work you put into it. I've been smoking for some time now, but it's always great to learn something new from one of the best. It was difficult finding the tri-tip seasoning, but I [picked up a 10oz. jar. I hope it's as good as it looks in the video. Great job on both tomahawks, as well. Thanks and happy smoking! Dave
Many don't, but I like to use the flames too! Don't fear the flames learn to use them!
4 minutes of flame like that 😂 good luck with that
having to watch this without being able to eat it should be classified as torture.
perfect.
Grilling 40 years the only thing I disagree with is the pressing your meat to get a clean char mark. Almost everything is spot on for technical grilling. Tomahawk is a oh shit steak!
Wow! If I finished one of those beauties and died 2 minutes later, they would never be able to get the smile off my face. Outstanding. Thanks Smokin' Joe.
Hahaha! Thanks Brent!🤘
Not a minute in, the statement, "This is Japanese Wagyu..." stopped me dead. Gone.
Those gloves are good asf damn. Had your hand in fire and nothing was wrong lol
That is some next level trust in your equipement
I'm about to cook a Tomahawk but, to be honest, the best cut for a steak is a really good prime New York
Brother Joe!!!The steaks look amazing great color five star steaks. The fries look delicious great technique brother you hit a homerun.
Thank you so much Brother Thyron! 🤘
If these are called Rib Eye with the bone in it, then is a T-Bone called a T-Bone eye?
Never trust a skinny chef. I trust this man.
Trust me I can make flavorful fall off the bone ribs nd tender ribeyes steaks
I wanna see.😁
I agree with that👍👍👍
Hi. Does it matter, when cooking for others, that I want to serve, and eat, my food hot? Temperature wise. I simply don’t like meat that has been allowed to rest an appropriate amount of time! 🤷🏻♂️ Thanks! Love your channel!!
The burnt caramelized fat around the edges is my favorite part 😂
Amen
This not ribeye...it is rib steak..butchers had a problem..too. Much loss.the ribs were not a profit. So? Masks them profitable..Thus tomahauk steak was born..make it fashionable. And sell it..
English: I will cook a steak
Canadian: Cooking the steak, eh
American: I'm going to go ahead and cook this bad boy right here, real quick.
In any language, great video, great looking steak!
toooo funny
Australian, chuck another steak on the barby
Huge mistake. everything was going so well until you pressed down on the steak. All the juices that make the meat moist are forced out of the meat when you do this. This rookie mistake erases all the effort leading up to this. When cooking Steak you NEVER press the meat. Its not a hamburger. Hamburgers can be pressed down, steaks cannot.
Joe, I just came across your channel and I must say buddy you make them steaks look so darn good my man. Great job! I am looking forward to checking out your other videos. Thank you sir on how you explain the whole process that you go through.
Thanks Bill!👍🏼
I trim some of the meat off my fat… I do it the best way.
Delicious! I'd go for the straight ol' salt and pepper combo. Man, you made me hungry.
Thanks for watching. Salt & Pepper steak was great. 👍
I enjoyed your video until you pushed down on your steaks forcing the juice out and down into the fire. You will never see a chef at a reputable steakhouse do that. It accomplishes nothing except removing juicy flavorful fat from your finish product.
I would have liked to see the spinalis to see how that part turned out (its the best part), otherwise good cook!
Thanks Todd. It was absolutely delicious as well. My daughter ate most of it on both steaks. 🤘
I do my Tomahawks on the Webber indirect heating with the coals on both sides with the tommy in the middle. I’ll have to try your way next time. I’d have to selll a kidney to afford wagyu though
Congratulations on making it to the next round. Your steaks look absolutely fantastic. You should have no problem moving on to round 3 with these babies...and for sportsmanship as well. I am disappointed that Mama & Papa Joe didn't have a link to your site..in fact, barely mentioned you at all. Good luck 😎👍
First thing this video taught me is that I need to sharpen my knives 😂
Those steaks look awesome but I wanted you to cut off the ribeye cap and eat it since that's the most tender part. Great job on making me hungry👍🏻
I cut that part off and threw it in the trash.🤣🤘
@@SmokinJoesPitBBQ oh no you di eh!
@@TMac0925 🤣
My experience cook as is that fat will srink up and it's good lol only trim the sliver of u want. But u can't really go wrong on how ever u want to do it but it's not cheap take your time and enjoy
Omg Joe you're killing me! That looks so good. Now I'm hungry, lol presentation as always excellent!
Thank you so much Brad!👍
That is exactly the right about of flame to char a steak. If you are spraying your flames with a water bottle, you need to go back to cooking school.
I followed your grilling process on a 2.7 lb tomahawk yesterday. Perfect results and one of the best steaks I've had in quite a while. Only thing I did differently was coating the steak on all sides with Kosher Salt and letting it stand on a rack uncovered in the fridge for 24 hours. That process really seemed to seal the juices in and tenderize the meat. Thanks for all the great vids you produce. Wife and I love watching you.
That's awesome! Thank you for sharing your experience. 👍
Steak is the ONLY meat I would do nothing but salt and pepper on and be completely satisfied.
Brotha!! you out did yourself. those steaks look absolutely perfect
Thank you 👍
Oh my heavenly father PLEASE put one of those bad boys on my plate with some A-1.
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
Amazing !!! First thing thanks for help the beginner !! # two nice gloves and final I need practice a lot ,saludos
Best steak video on the internet. Need that smoker in my life.
Thanks my man!🤘
Is fat poisonous? I'd leave every bit of it on, because it provides outstanding flavor and is good to eat and good for you!
That glove was a HERO!
As a Mimac Indian, this was I was taught to cook. Weather on a fire or in a cast Iron pan sear the meat first... Then cook it on low for 3 to 4hrs !!!
Joe you are the man. As you know we cooked a tomahawk steak your seasoning. It came out perfect. We had half left over. We waited two days to slice up the rest of the steak, we pan fried it in butter to warm it up. To me the tri tip seasoning even released more flavor. My misses who isn’t a meat lover really enjoyed both meals. Thanks I look forward to trying more of your tips thanks again.
Very nice Bill! Glad you and your wife enjoyed it. 👍
A Tomahawk steak is a huge ripoff yes it’s a great but you are paying for a big bone that you can’t eat
thanks Joe, great presentation. Wish I could afford a Wagyu tomahawk, that has got to be an 80 to 100 dollar steak per each even at wholesale
More like 200 or 300... oh yea don't ever cut the fat off...
That is a nice grill brother. I own a chargriller 4 in 1 from Lowes. 😊
When flames 🔥 started coming up anxiety started to get best of me 😅
🤣👍
This guy yaps more than six barbers. ;)
Yes he does but he's a cool dude. 😎
I love it... we can truly feel the passion. Those looked amazing🙏🏾
They Look Delicious, I don't understand if they cooked
250 degrees for 1 hour how they can be med-rare?
For one hour at that temp seems like they would be
med-well?..I must be missing something.
No you're not missing anything. This was a really thick steak and 250° isn't that hot. Thanks for watching 👍
No frills, thrills, just straight up killed it.... looked amazing!
Thanks Alsip!🤘
Too much seasoning. To salty. I like the real meat flavor. I prefer no seasoning actually. The meat is the flavor my BRUV 🤘🏼💯🤘🏼
Thanks for watching 👍🏼
Thank you! I bought one and wasn't sure how to do it - you've helped show me how it's done! Thanks man
Just curious if you've tried Pecan Wood? A bit sweeter. Usually for poultry and pork, but works well with beef. Very popular in DFW area..
Hey Phil, I never have but they say it's good. 👍 Thanks for watching.
Dammit Man! Those were absolutely beautiful! Perfectly cooked. I was hoping you went with Kroger and not Midland Meats...lol. Well done dude!
LOL! I saw you whip out a Midland Meat Cowboy and I was like rut row!😁 Thanks for watching buddy.👍
ANYBODY can cook a well-done steak on the outside - it takes SKILL to get it cooked inside but not dry it out. I laugh at all the 'experts' and their blue steaks or blood red meats when they cut it open - ANYONE can cook the outside - not everyone can cook it properly all the way through.
Thanks for watching 🤘
Trying a tomahawk ribeye was on my bucket list. I followed your instructions. It came out great. I ordered two more tomahawks for the holiday weekend. I’m addicted now. You cook steak right thanks again.
Which method did you use? A) Just salt and pepper or B) Cattleman seasoning?
These steaks are overcooked. Yes, nice and uniform pink, but top restaurants would consider this medium. This quality of beef should be cooked a bit less - aim for rare/medium rare. As well, you basically finished these in a grease fire. This imparts a sooty, bitter quality to the meat. You want the char flavour to come from the heat caramelizing natural sugars in the meat. I don't dispute that some folks may prefer their meat cooked this way, but this is a fail as far as basic technique is concerned. Sorry.
You don't need to apologize but this is how I like my steaks and there wasn't a sooty flavor at all. 👍🏼
Joe, we used your way yesterday and it came out perfect. Thank you for the information.
That was awesome. Just for the record. I do not think you and Smokey the Bear could be friends..he says never play with fire. Lol
🤣👍
You nailed this brother! Thanks for posting. I am doing our tomahawks today using your method here. Thanks again.
Nice Adrian, enjoy buddy!🤘
if you are not hungry after watching this vid what the hell is wrong with you
I fell out of my recliner trying to get to Texas but wife stopped me. Awesome job
This is the first guy I've ever seen say where the best part of the ribeye is. I don't know why more people don't know that, that cap on top is twice as good as the rest of the ribeye.
I hate it when I go buy and its been cut off for ???? reason.
Oh heck yes
I’ve seen multiple chefs talk about the cap being the best part of the steak.
@@charlesrogers1471 it’s cut off so you get the rib “eye” and the rib eye “cap” get sold separately
Maybe it is just the Italian in be but I don't understand cutting off the fat BEFORE cooking, let it do its job, let it render, let it char, let it contribute to the flavor and if you don't want it, cut it off after cooking.
It was just preference but your way is good too. Thanks so much for watching.👍
You had me up until you put those beautiful steaks on the grill....then squeezed the juice out of them! Aargghhh! Sacrilege!
Well, that was done just to get the nice sear marks. These were Wagyu so I'm not worried about them drying up. Thanks for watching buddy. 👍
I have to agree to be more worried about a pretty sear Mark that has not a darn thing to do with a flavor and squeeze all the juice out of the meat it's just dumb
@@kirkgeahlen5532 definitely didn’t squeeze all the juice out.
Don’t understand why you push down pushing the juice out.
This guy is a certified steak beast. Damn now i,m so hungry. I love the way you present it on the plate.
Thank you Richard. I appreciate you watching buddy.👍
@@SmokinJoesPitBBQ will this reverse sear work on regular ribeye as well. Or sear 1 - 1.5 inch ribeye first and then to lower heat,?
Certified Steak Beast!!!! 😆 That's great
Why are people when they cook steak they put butter on it. Personally, just the seasoning will suffice. Salt and Pepper at most.
I think it adds another layer of flavor. It's not for everyone but I like it. 👍
This is the matchup I was looking forward to. I was kinda hoping it would have been in the finals though. I hate to see what I consider to be the top two cooks up against each other this early in the competition. I can’t wait to see both videos. And thanks again for setting up this very entertaining series.
Joe: 30 seconds in to the intro, there is what looks like what my mom used to serve. none of my inquiries have been successful. What is that roast called?
That's a prime rib roast. 👍