🔥The dry brine method creates a flavorful and tender steak.
🍖Cooking the tomahawk ribeye on the Slow and Sear Kettle ensures even heat distribution and a beautiful crust.
🌿The garlic herb compound butter adds a rich and savory flavor to the steak.
🔥Preheating the grill to 250 degrees Fahrenheit is crucial for low and slow cooking the steak.
🍽️Resting the steak before slicing allows the juices to redistribute, resulting in a more flavorful and tender meat.
What is the dry brine method?
—The dry brine method involves seasoning the steak with kosher salt and letting it rest uncovered in the refrigerator overnight. This process enhances the flavor and tenderness of the meat.
What is a tomahawk ribeye steak?
—A tomahawk ribeye steak is a large, bone-in ribeye steak known for its long bone resembling a tomahawk handle. It is a flavorful and visually impressive cut of meat.
Why is preheating the grill important?
—Preheating the grill ensures that the heat is evenly distributed and allows for proper cooking of the steak. It also helps to achieve a consistent sear on the outside of the meat.
How long should the steak rest before slicing?
—The steak should rest for about 10 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Can I use a different type of butter for the compound butter?
—Yes, you can use unsalted butter or any other flavored butter of your choice. Feel free to experiment with different herbs and spices to customize the flavor.
00:11Introduction to grilling a tomahawk ribeye steak on the Slow and Sear Kettle.
00:39Explanation of the dry brine method used to season the steak overnight.
03:59Grilling the steak on the Slow and Sear Kettle at 250 degrees Fahrenheit for a slow and even cook.
06:30Preparing the garlic herb compound butter for added flavor.
09:22Searing the steak on high heat for a beautiful crust and color.
11:18Slicing and tasting the perfectly cooked tomahawk ribeye steak.
