🔥Dry-brining with salt enhances the flavor and tenderness of the tomahawk rib eye.
🥩Using the constant flip method ensures even cooking and a caramelized crust on the steak.
🔥Beef tallow adds a rich and savory flavor to the steak.
🍴Let the steak rest after cooking to allow the juices to redistribute and ensure a juicy and flavorful result.
🔥Grilling the tomahawk rib eye on the Blackstone griddle creates a delicious crust and adds a smoky flavor to the meat.
What is dry brining?
—Dry brining is the process of seasoning meat with salt and allowing it to sit in the refrigerator for a period of time. This enhances the flavor and tenderness of the meat.
Why use the constant flip method?
—The constant flip method ensures even cooking and a caramelized crust on the steak. By flipping the steak frequently, both sides of the meat get equal exposure to the heat, resulting in a perfectly cooked steak.
Why use beef tallow?
—Beef tallow adds a rich and savory flavor to the steak. It also helps to enhance the crust and prevent the meat from sticking to the griddle.
How long should the steak rest after cooking?
—It is recommended to let the steak rest for about 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a juicy and flavorful steak.
Can I grill the tomahawk rib eye on a different grill?
—Yes, you can grill the tomahawk rib eye on a different grill. However, the Blackstone griddle is recommended for its even heat distribution and ability to create a delicious crust on the steak.
00:00Introduction and overview of grilling a three-pound tomahawk rib eye on the Blackstone griddle.
00:08Preparation of the tomahawk rib eye, including dry-brining with salt and letting it come to room temperature.
00:19Setting up the Blackstone griddle and explaining the use of the constant flip method.
01:28Cooking the tomahawk rib eye on the Blackstone griddle, using beef tallow for added flavor.
05:38Checking the internal temperature of the steak and determining when it is cooked to the desired level.
06:00Letting the steak rest for optimal juiciness and flavor.
06:55Slicing and showcasing the cooked tomahawk rib eye.
08:21Closing remarks and invitation to subscribe and like the video.
