How to Cook a Tomahawk (and More) in Our DIY High Performance Oven
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- chfstps.co/2UOlFl9 For more foods to cook than just 🥩 with your backyard oven.
Check out the where it all began • How to Build Your Own ...
A tomahawk steak is, hands down, one of the best steak cuts that you can buy. It will generously feed at least two people, if not more. But it’s not cheap and deserves to be cooked with care. We don’t recommend attempting this without an instant-read or probe thermometer.
Once you get comfortable controlling the fire to create different oven “functions,” from broiling to baking to low-and-slow braising, the outdoor cooking world is truly your oyster-or lobster. Clever cooks, start your hotrod oven engines. We’ve got some cooking to do. - แนวปฏิบัติและการใช้ชีวิต
Thank you for saying that part about doneness vs tenderness. I have tried to explain that to some many friends who think the more raw the better.
agreed... when I was a waiter I could not stand the "I love meat! I eat it RAAAAAWWWW!" kinda statements.
I am from India and developed my love for Neopolitan style pizza and after experimenting with few shapes at home I also came up with same idea of Oven. Now you have certified my ove, thanks man its all about air flow and 180°C
The entire pizza oven + steak scenario was just so cool and engaging that it took me FOREVER to see the pup just chilling asleep in the background 🤪
Hold up, was that steak more expensive than the oven 🤣
when i get a house, building a small, outside brick oven like this is something i need to keep in mind that i should plan for every saturday. i think that would be really nice.
I couldn't agree more with the doneness bit
Same, rare ribeye is not good, it;s a waste of the beef.
@@TKM11370
I really don’t know what the hell you guys are talking about because the most succulent, tender steaks i’ve ever had were medium rare ribeyes.
@@newthrash1221 you obviously don't know what we're talking about yet you're agreeing with us.
@@TKM11370 true
@@TKM11370 amazing comment lol
salivating on my keyboard as I type this. Oh my God that looked soooooo good. How the dog could just hang out and not be begging like crazy is beyond me.
I think of Grant as kind of like John Wick if he was a lover and not a fighter.
Incredibly informative, thank you
OMG! The color on this steak is so incredible! ❤️😍😍
Chef Grant is the type of know it all that I like to listen to💯
this is grant just cooking lunch for twelve minutes and us watching him do it.
Love this channel, your explanation are spot on. Thanks
gotta try this oven!
Ribeye is my go to always. I’m glad someone else understands why medium is for this cut. Ultimately have it how ever you choose BUT medium is definitely a better way to get the most from the fat
Great little DIY backyard oven and great delivery in presentation. I feel like my best friend is breaking this how to down to me.
To regulate heat maybe add a chimney which you can variably cover. For intense heat, cover entirely.
DUDE! That tomahawk looks amazing! Made my mouth water… just curious, what’s your thoughts on the reverse sear technique? I like to cold smoke pork chops and steaks then finish them in a blazing hot pan. I haven’t watched the “how to” video on making the oven, but that’s next.
My question; where did you get the “needle” thermometer probe? I have a Maverick XR40 thermometer with the standard “fat” probes; I want one of those!
Love love it! Aloha from Hawai'i!
fun + yum
nicely done Keanu Reeves hehe.. new subscriber from philippines
Grant: "This steak is for three or four people."
Me: "Sure..."
The salmon steak recipe from chefstep in the oven is 🔥. Also when building make sure you face it towards good airflow! I learned...
What do you mean? Would you prefer the wind blowing into the oven?
@@rileywebb4178 yep! Wind blowing in the bottom = more oxygen for more heat. It helped me a lot
Absolutely nice 👍👨🍳👨🍳👨🍳
Giddy UP! Very nicely done.
Have you cooked any bread in that oven or would that fail because no steam?
Yes! www.chefsteps.com/activities/wood-fire-crusty-rosemary-focaccia
I think you can control the temps with how much wood you have, also what stage it's at, burning/simmering.
Nice Masakage gyuto! I have the same.
virtual high five! great content. if you cant do it barebones dirt cheap- cant do it in the 10k niftey shiz. keep it up!
thank you, money saver =))
fantastic
what type of wood (e.g. oak, cherry, etc...) did you use? And by the way the end made me laugh!
Where did you get that SEKI hat?!
Hacking our way. Tomahawk steak. Yup, breaking out the bad dad jokes.
The top oven section in this oven is three bricks high, previous video top section oven is two bricks high does this not mak a difference to cooking and also material as you would need more than the 47 bricks cited in the instructions to make if doing the three brick high oven section???
Man you look so much like Steve off a Sweet car commercial I saw just a bit ago. 😀
Not only do I want your job/lifestyle, I want that HOUSE
What kind of wood do you cook with and what kind of stone was the big slab? Fire bricks are a given, but were those slabs just pavers or what?
Also... are those safe for food
Nice! But how is your concrete not exploding?
i dont have an oven like this but from what i understand... since moisture/water is the main culprit of exploding blocks
- keep it dry - cover when not in use
- start slow, preheat your oven before going to the target temp
- avoid getting it wet
I thought it was supposed to be slate
Maybe get a sheet of plate steel is the other option 5 mm
Nice Masakage chef
beautiful peace of meat, man....👍
So many people gatekeeper steak- like if you don’t have it rare you’re wasting it. It’s only been with experimenting and (dare I say it) sous vide, that I’ve come to appreciate more well done meat. Still juicy but much more pleasant to eat in many cases.
Also, the color is not a good indicator for doneness! Temperature and texture are! You can look at the same steak with daylight and florescent lighting and think it's under and over done
Sure man, slop you some catsup on there too....
@@maxmccullough8548 idiot.
@@satanismybrother Yokel
That tomahawk.
Is it just me or did I not hear a single whistle in this whole video? 🤣
Your oven lead material name? ....stone ya another product?
Would bread cook in this oven??
I made one of these awesome. 1 question, how do I control the heat?
High performance chef:
*overcooks the steak*
This is in daylight, it's likely to be more red than the indoor lighting that you are used to.
never seen medium steak before?
No salt ?
Why do I feel that after all these years that we didn’t meat in person is a disgrace. I love this dude
Yeah, I don't agree. That oven is great, but it should have been cooked sous vide first, then should have been seared using that oven.
👍👍👍
5:45 "So in the center we are still at 61 degrees"
Europeans: :O
I'm a renegade!
four people hahaha i was thinking when i am whit a frend t he hass to wait i can not put2 tomahawks in this oven ore maybee we will share steak nr 1 ....then i hear you say 3 to 4 people omg
Thank you about the medium on a rieye or any other well marbled steak. You want those cooked a little more to break that fat down and melted into they meat. Fat=flavor/tenderness.
ya i used to cooked ribeye med rare , there were still alot of unpleasant fat. Med is alot better now
Ok I finally understand the whole man crush thing. :)
I like this non-sous vide, non-precise precise cooking
Next video should be how to drink water.
I thought someone (@J. Kenji López-Alt ?) did some tests regarding bringing a steak up to room temp before cooking and found that it made little difference?
How I wish I had a yard.
My house is done in 20 days, I can't wait to have a yard. So many years in college and the military without one, now at 29 I finally have it
@@Paintplayer1 I'm 33 and don't see being able to have a yard for a very very long time...
I had more "yard" in the military 😂 (though I guess there are some plants around the building I live in)
@@GaviLazan tough times these days, harder each day to own a home it seems. Good luck!
@@Paintplayer1 where I live that has been the case for decades.
@@GaviLazan are you in the Seattle area as well? The south sound is a nightmare for home buyers
Grant, keep the beard.
I think I just found a way to avoid paying gas bill
🤪😜👍👍
Have that in my backyard? these old white neighbors will call the dept...
You’ll get more comments about the Jesus shoes!
scandal's are a brave choice
Berks
your mean i spent alot of money on this oven and the top of the pizza is not crispy
I agree with ribeye being cooked past rare is a more tender and flavorful steak. What i don't agree with. Where's the salt and pepper before cooking?🤔 on a separate note. Leather boots are still in style for manly footwear. Beads and Roman sandals won't be seen.....
Man the weird video editor gives it's such a weird green screen vibe tripping me out
The steak cost more than the oven.
@8:26 bottom of the screen. thank me later or nah
I love these videos, but do people regularly eat $90 steaks for lunch, in plain clothes, in their backyards? Am I completely out of the loop or am I just a cheapskate?
No, I think not. Unless that lunch was a special weekend occasion like Father's Day or his birthday. Or my birthday from my daughter. Also works for Moms and Nonne.
That’s not a 90 dollar steak it’s 50 dollars max and it feeds 3. So yh people who like steak do tend to eat good steaks at home. Ik I would happily spend 100 dollars on a good steak at a restaurant so it doesn’t seem unreasonable to get a quality piece of meat at home instead of going out to eat
Kill me, bc grant is too hot
Super weird to me that you wouldn't finish the steak on a sheet tray with a rack but instead in the ultra hot cast iron. Maybe works out super well for you, for 90% of people watching who don't cook for a living this would take 5 tries to get right to cook to temp, super expensive if you're getting nice meat this thick. idk weird tech to me, I've also never had a chef explain to me to cook a thick piece of meat through boasting 1200 degrees, seems extremely extremely hot and ridonk for heat to travel through your meat nicely. You obv cook for a living so you know how to control what you're doing but for people watching to attempt to do anything close to this at home, just seems a little crazy to me. You're the expert though so...yeah
Fart jockin; cookin”..
You need a dude in the corner playing the guitar or something.
He must be insane at birth for sure. Like coached from some Jesus freaks who think they were the first for everything but they were last, and never tell you who taught them because they have too much pride and no honor.
On the road to become a nice corporate entity.
He’s like a professor for aliens who never have been on earth
tempering is a long debunked myth that seems to persist
Pro chef tip: Don't let people see your bare feet when preparing food. Still a good video though.
surprised my dude didnt sousvide this thing first
the real question "chef lol" is why cook a tomahawk. it's overpriced and overrated because of the bone. buy a regular rib eye. tastes better and 1/3d the price.
Not a big fan of unscripted Chefsteps
lots of bad thermodynamics on this one
Overcooked crap... every piece of good beef should be enjoyed weather raw, rare or stewed... not that medium overcook dry crap !
Look at this guy who doesn't know literally anything about what he's talking about.
If medium cooked steak is considered "dry" for you then your mouth (and by extension your entire body) has a serious hydration problem. The problem is YOU, not the steak. You don't understand how steaks should be cooked and you don't understand how somebody else's cooking is not subjected to your fringe bias in any way whatsoever. Go troll somewhere else.