The Ultimate Tomahawk Ribeye: A Juicy and Flavorful Steak Cooked to Perfection

🥩The three-pound tomahawk ribeye is cooked to perfection using the reverse sear method.

🔥The steak is first cooked at a low temperature, allowing it to cook evenly and retain its juiciness.

🌡️A thermometer is used to monitor the internal temperature of the steak and ensure it reaches the desired level of doneness.

🧈Butter is basted on the steak during the final sear, adding richness and flavor.

🔪The steak is rested before slicing to allow the juices to redistribute and ensure maximum tenderness.

What is the reverse sear method?

—The reverse sear method involves cooking the steak at a low temperature first, and then finishing with a high-heat sear. This method ensures an evenly cooked steak with a perfectly charred crust.

How do you know when the steak is done?

—A thermometer is used to monitor the internal temperature of the steak. The desired level of doneness can vary, but a medium-rare steak is typically cooked to an internal temperature of 135°F (57°C).

Why do you baste the steak with butter?

—Basting the steak with butter during the final sear adds richness and enhances the flavor of the steak. It also helps to create a beautiful crust.

Why is it important to let the steak rest before slicing?

—Resting the steak allows the juices to redistribute, resulting in a more tender and flavorful steak. It is generally recommended to let the steak rest for 5-10 minutes before slicing.

Can I use different seasonings for the steak?

—Yes, you can use your favorite seasonings for the steak. The Blues Hog Bold and Beefy and Killer Hogs Steak Rub used in the video are recommended for their delicious flavor profiles, but feel free to experiment with other seasonings.

00:00Introduction and overview of the tomahawk ribeye being cooked on a Weber grill.

00:58Trimming and Frenching the rib bone for improved presentation.

03:20Seasoning the steak with Blues Hog Bold and Beefy and Killer Hogs Steak Rub.

04:51Setting up the Weber grill for the reverse sear method.

06:04Starting the low temperature cook to gradually raise the internal temperature of the steak.

09:38Preparing the charcoal for the high-heat sear.

10:33Flaming hot sear to create a charred crust on the steak.

12:02Resting the steak to allow the juices to redistribute before slicing and serving.