@@rodrigoblake1380 tomahawks are different from bone in rib eyes and cowboy cut is not well known or standard. Bone in ribeye is a perfectly accurate and correct term
It’s called a reverse sear. Make them as thick as you can afford. Cook in oven at 250 to doneness temp and then sear off in a skillet. Learn how to cook a steak. That’s why u are complaining about thickness
Freeze all your bones then next time you smoke something throw them on the smoker straight out of the freezer. Pop them in a zipper bag and put them back in the freezer.... now when you make beans or greens you have smoked bones.
@@hotman8218 I like a good char on the outside, and a nice pink in the middle. The thinner the steak, the faster the middle gets overdone before I get the marks I’m looking for on the outside.
@TheDjcarter1966 good for you, glad you got what you're looking for however I agree 2 thick boys with the bone left on would be exceptional . 2 inch cowboy 😅😂😂😂😂 no homo
@@jeffreybrown4015 for real one of the things they make you learn in culinary is how to perfectly cut an orange. so this is nothing it is impressive but for a chef its like skills class 1 right after you get your safe serv.
A very skilled butcher. I really want a steak now!! When my family and I would go to the Ponderosa Steakhouse in the late 1970"s, you specified the cut of steak you wanted, and they would cook it to order, and bring it to your table. I usually ordered a rib eye, medium, as it was such a tender cut of steak. Plus you got a trip to the salad bar, a baked potato, and you could pick out a dessert from the display. Blueberry pie for me!! Such a treat to go there for dinner. Those were the days!!!
My mouth was watering as he cut through those Rib Eye Steaks. In my opinion, Rib Eye is the best cut of Beef on the market. Although I do prefer Prime Rib. It's the same cut, but just cut off a piece of the slow cooked whole Rib Eye as opposed to cooking just one Rib Eye.
New York strip is typically my go to cut, but lately I’ve been getting ribeyes. I don’t like eating the fat personally but the added flavor it gives, serves that purpose well.
Little trimming, some squaring up, now we have lunch and the shop has 3 perfect cuts. I hope they don't waste all those trimmings. So much good meat there.
I used to grill t bones, ribeyes 6 10 and 14 oz, filet mignon ,sirloins, NY strips. Grilled shrimp and salmon.Was the coolest kitchen job. Alot of fun. 🔥
Awesome videos...please give us some history is possible to the names..why is it called rib eye, for example. And which part did this come from. Thanks alot. Please more great videos...
Ribeyes are my favorite steaks. 🥩 I just finished one an hour ago. So good you don’t even need A1 they have so much natural flavor from that fat on them.
The fat around the edge is the best bit, I like it kept on at the restaurant I go to where you cook it yourself at the table on a hot pan. Get the fat really crispy.
