How To Cook A Tomahawk Ribeye on the Blackstone Griddle! | Perfect Steak Crust | Ballistic BBQ

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How to cook a Tomahawk Ribeye (Cowboy Steak) on the Blackstone Griddle. In this video I cook up a 3 pound USDA Prime Grade Tomahawk Ribeye Steak on the Blackstone Griddle. For this cook I used the "continuous flip method." I ran my Blackstone Griddle on high and used beef tallow as the fat component, flipping every 30 seconds until the steak reached 120ºF. The crust that the Blackstone Griddle developed was amazing! How to: Perfect Steak Crust / Sear
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19 дек 2020

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Комментарии : 183

@dwaynewladyka577 3 года назад

Now that's a steak. The crust looks so good, and the steak was done to perfection. Cheers, Greg!

@thebull5099 3 года назад

Look at that perfection. 18min of flipping meat over a hot heat, and 4 people so far gave a thumbs down. Stop with the thumbs down and thank him for showing us how to make our food better , and ourselves better. Thank you .

@ryanpacheco4047 Год назад

Vegans....

@Brendan.Wheatley 3 года назад

Who cares which method you use to cook, as long as you enjoy the end result! Thank you and Merry Christmas to you and your family.

@andyberry4346 2 года назад

i care. ive done some fantastic steaks before, but this is my first time doing a tomahawk. no offence taken, just answering your question.

@Brendan.Wheatley 2 года назад

@@andyberry4346 It was more of a statement rather than a question, and in saying that, I appreciate you care about cooking methods in regards to quality steaks! Eleven month's on, I've learn't a lot about cooking from Greg! I now also care about how I cook my steaks, cheers mate...

@kimseive Год назад

Golly!! Best tomohawk steak video on here ❤❤❤

@scotthamilton9515 3 года назад

Awesome video as always Greg! That is one delicious looking steak!

@Gquebbqco 3 года назад

My Mouth was watering watching you cook that steak. Merry Christmas Ballistic!

@BallisticBBQ 3 года назад

Thanks for stopping in Jason! Merry Christmas!

@mitchellcox1912 3 года назад

Outstanding, exactly the way I like it. Excellent job. When we eat this meat. We have an appreciation for the ranchers and butcher.

@johnsmith-sv1vr 3 года назад

What An amazing job! That steak was beautiful! I'd never turn it down. That crust was beautiful my friend!

@darinstgeorge 3 года назад

I eat one meal a day and watching this six hours before I eat ranks among my biggest regrets in life! Excellent video & result as always, brother!!

@SmokedReb 3 года назад

I love that caramelized beefy crust flavor and with the beef tallow and garlic that was a match made in heaven. Thanks for make me hungry at 6 in the morning ;)

@dspille 3 года назад

That looks so amazing!

@BallisticBBQ 3 года назад

Thanks for watching Dennis!

@sannidaily 3 года назад

Thanks for sharing the nice video!! I really like it!!

@jeffhaddox2239 3 года назад

Just amazing

@4seasonsbbq 3 года назад

Amazing Greg that steak had a beautiful crust on it. I've got to try this on my Blackstone. Another fantastic video brother. Merry Christmas to you and yours.

@BallisticBBQ 3 года назад

Thanks Ron! The crust was killer brother! Merry Christmas!

@wendypomerleau Месяц назад

It looked perfect!

@CookingJoeFoods 3 года назад

You did a great job browning the steak, amazing crust!

@JoshandBabe 3 года назад

Crust looks amazing. Great cook. Merry Christmas Greg.

@BallisticBBQ 3 года назад

Merry Christmas Josh n Babe!

@SmokyRibsBBQ 3 года назад

Well I for one love a medium rare steak, but having one cooked a bit more medium is perfectly acceptable at my table. There is nothing I didn't love about this steak! Cool thing about using the Blackstone is you could knock out a lot of steaks at one time for guest. 18 minutes to flavortown and everyone eats at the same time. Cheers Greg! 🍺

@josiahhenson4550 3 года назад

Russ, nothing like cooking a pound of bacon, pound of sausage, half dozen eggs in under 10 minutes

@BallisticBBQ 3 года назад

Thank you Rus! You guys have a great Christmas brother!

@kevinkerns9436 2 месяца назад

GREAT JOB!!

@bbqdave2920 3 года назад

Looks delicious! Searing on the blackstone is a great idea! Something different for sure.

@fortuneworks 3 года назад

Looks 🔥

@cigartv7409 3 года назад

this wus very helpful that looks great and the one that I made came out great as well thanks

@AndersonsSmokeShow 3 года назад

Thats one phenomenal looking steak!!!

@getoutandgrill 3 года назад

Great job Greg. I love steaks cooked on the griddle. We are doing steaks for Christmas dinner. This is definitely on the list.

@BallisticBBQ 3 года назад

Sounds like a great Christmas meal! Merry Christmas brother!

@DeadBrokeBBQ 3 года назад

Well Greg that still was an incredible cook brother!! Sure we all are spoiled and prefer it at medium rare but that crust certainly is to die for!!! I am very impressed how hard you worked on that cook! I have to try this on my Pit Boss griddle I just got!!! Thanks for sharing and I hope you and your family have a wonderful Holiday Season!!!

@bugdiverhb 3 года назад

That steak looked fantastic!!

@darrenhall7990 3 года назад

New to your channel. It's great!..I bought my 36" Blackstone about a month ago. It's a totally different cooking experience. It brought fun back into grilling/cooking. I'm also going to buy my medium Harvest Right soon. Looks so much fun and smart. Thank you!

@WilliamHenry420 Месяц назад

Getting ready to cook a 4 1/2 pound tomahawk. I have my 36 inch Blackstone all prepped for Tuesday night. I’m gonna probably put an aluminum pan on there with some butter, garlic and thyme, cook it in the pan and then when temperatures up on it, I’ll sear it to get that Crust!!

@BabyBackManiac 3 года назад

Question...should we flip it? 😂 That turned out amazing, Greg! Beef tallow was a nice touch. Blackstone should sponsor you.

@BallisticBBQ 3 года назад

Flip it! Cheers Justin!

@AngrySmasher 2 года назад

Flipping it does two things for you. It helps fill in all of the spots on the crust because it lays slightly differently every time you flip it. It also helps for a more even cook with way less gray banding. This is because when you cook a side for 2 minutes straight (for example) that side absorbs more heat than can work it's way down into the center at one time so that side starts to develop an overcooked gray band. If you flip more regularly if gives each side some time to cool off a bit before putting that side back down to work on the crust a little more so you avoid more of that gray banding. I do realize that this guy still saw some gray banding - honestly with a piece of meat this size you're going to see some if you're purely searing it without doing something like sous vide or indirect heat in an over or "cool" side of a grill. But the above still stands for a steak that's not the size of a truck haha

@FireWaterCooking 3 года назад

Happy Holidays Greg!

@herrtrigger7220 3 года назад

Do 2 of these at same time, cook one this way and for the other go 60 seconds between flips. You'll see the same great crust one steak won't take as long (half the work too). 30 seconds just doesn't transfer enough heat on steak this thick

@Dioxinpie 3 года назад

Appreciate your candor re "more medium than I would like".

@noahgarcia3545 3 года назад

Looks amazing!!! Great job, love the tallow idea. Can’t wait to make my own.

@johnnyfletcher1961 Год назад

Looks great. I hope mine will look that good

@s.4275 2 года назад

PERFECT

@Mopar14 3 года назад

Perfect!

@lonniet.2816 3 года назад

I WOULD EAT THAT ANY DAY OF THE WEEK! LOOKS PERFECT TO ME.

@ivse9696 3 года назад

I'm a medium rare guy too and the steak looks impressive and perfect 👍👍👍

@BundyStrom 3 года назад

That was good viewing....very good viewing. Quality cook👍

@BundyStrom 3 года назад

Medium is best for rib on the bone otherwise the fat does not render down enough👍

@ayuyu1 2 года назад

Thanks, until this video I have been skeptical about steaks on a griddle, now I want to try. Looking for versatile cooking options for my camper trailer.

@EverettBBQ 3 года назад

Every flip was ecstasy! That Crust!!!

@BallisticBBQ 3 года назад

Thanks! That crust did durn out pretty! Cheers!

@claude00 3 года назад

Awesome crust.

@BallisticBBQ 3 года назад

Thank you 😋

@staycation0923 3 года назад

Killer crust!

@larrymangold1048 2 года назад

That looks nice. I just ordered a griddle top for my gas grill and plan to reverse sear a nice cut like that after smoking to 100 degrees on my Yoder. If you ever get a chance, try smoking that cut first, then do the sear. It's an amazing way to cook a steak.

@sneakeey1 3 года назад

Greg, You cooked that perfectly to my liking! Great video! I think Beef Tallow got demonized because McDonalds used to cook all of their French Fries in it! Thanks for sharing this video! [Phil]

@BallisticBBQ 3 года назад

Yep! Thanks for stopping by Brother-Phil! Blessings this Christmas!

@BensBQ 3 года назад

Awesome steak bro!

@jawzyy8883 3 года назад

Greg “The Man of Steak” The crust definitely makes up for the doneness.. looks perfectly juicy to me... shoutout from Dubai, weather is nice this time of year.. time to get the griddle out and start searing some 🥩 s!!!!

@chrisdroblyn 3 года назад

That's an awesome steak right there! I render all my beef fat from my briskets for later use. EXCELLENT to cook with.

@BallisticBBQ 3 года назад

Love cooking with beef fat! Cheers Chris!

@skixd88 3 года назад

I like your patience for the proper crust. With this method what do you think about pulling it off at 110 ? Love your channel 👍

@jaybooth4815 3 года назад

Oh man Greg! Beef on a stick! Looks absolutely delicious. I’d be knawing on that bone for sure.....yum! Nicely done!

@gilhibbert1521 3 года назад

Wow that was beautiful. Hey what are those gloves you have? I need some

@Boom12 3 года назад

Notification squad on a Tomahawk baby!

@BallisticBBQ 3 года назад

Thank you for stopping by!

@maverick5006 3 года назад

I can smell that cooking here in PA!! I was a meat cutter for 30 years and was told medium rare is a warm pink center, which is what it looked like on my monitor. School me if I am incorrect. Thanks

@BallisticBBQ 3 года назад

In my opinion, it was med-rare, close to medium. It was good, so no complaint here!

@smokinjoeprestwood5889 3 года назад

Awesome looking steak mmm mmm.....

@clayjones903 3 года назад

Very nice!!!!!

@clayjones903 3 года назад

I am a rare, but this in going to try!!!! I also leave my steaks in the fridge for a few days then hangs them sit put for a few hours then cook then. You did this berry well. Thank you!!!!!

@BallisticBBQ 3 года назад

Thank you! Cheers!

@Ralphie_Boy 3 года назад

*I bet you drove your neighbors nuts that day Greg with that heavenly smell of steak and garlic!* 🍖👍🏻

@BallisticBBQ 3 года назад

It was driving me crazy, so I'm sure my neighbors felt the pain! LOL!

@Ralphie_Boy 3 года назад

@@BallisticBBQ 🤣👍🏻

@Khepramancer 3 года назад

Ribeye is pretty flexible as far as the doneness, but that looks amazing!

@victorbitter583 3 года назад

Looks good to me Greg. Nothing wrong with a medium steak if it is juicy and tender. gotta love perfectly rendered beef fat. Sometimes I enjoy that part more than the beef. cheers.

@milesb58 2 года назад

hard not to subscribe after that nice cook

@jaydoran6416 3 года назад

I’ve been using fat to do my red meat for years. Never used tallow, prefer duck fat. Just did an entire tenderloin and a 3.8 tomahawk today. Perfect.

@staycation0923 3 года назад

Beef tallow I haven't used yet but its keto approved so looking forward to trying it

@kevdacool757 3 года назад

Hello, thank you for the video! Can you tell me the name of the gloves you are using? Thank you!

@hablep 3 года назад

Carry over heat has a few determining factors. Cooking temp and the mass of the meat are the biggies. With that massive of a steak at 550 degrees, 15 degrees would be the minimum to expect. You could either pull it earlier or set up a cooler zone and do 30 secs per side hot, then 30 secs per side on the cooler zone. This way the heat penetrates a bit slower to increase the window of perfect doneness. I think you did a terrific job. As always I think you are the best around.

@stwelve 3 года назад

What a great cook, Greg. As others have commented, it was a bit more done that I like but I bet it was amazing! Maybe a Meater probe would have helped from taking it over temp.

@stwelve 3 года назад

And my wife says you are evil. I now want to add a Blackstone griddle to the inventory. We shall see...

@joshhoffman1975 3 года назад

That is a brontosaurus steak, wow! I could never have cooked that correctly without this video, definately would have burnt it, well done!

@BallisticBBQ 3 года назад

Thanks for watching Josh!

@lunney007 3 года назад

Looks nice, but still needs the redness to go for me. I am a medium Well done person myself, but that is just me. That crust was amazing. A very nice video Greg.

@handcannon1388 3 года назад

I wonder how that would turn out if you sous vided that steak, seasoned to 105 degrees, patted it dry, and then hit the hot griddle with it for four or five minutes? I think that might make a good lunch project for me over holiday break. Maybe some hickory smoked sea salt, granulated garlic, and black pepper overnight before sous vide, then a quick sear on a cast iron griddle on the gas stove downstairs. I can always do some reloading or fly-tying while waiting through the sous vide portion of the cook. Merry Christmas, Greg.

@springwellssw 3 года назад

Definitely not overcooked. I can't believe you said it's cooked more than you would want it.. lool. You must like it barely legal. Lool .. that's got my name all over it. Job very well done bro. Thanks for the content.

@BallisticBBQ 3 года назад

I like a little more "wall-to-wall" color. The halo was a little to thick, but the steak was amazing, so I can't complain too much. Thank you for watching!

@springwellssw 3 года назад

@@BallisticBBQ your welcome.

@user-ph4mx1zd7j 3 года назад

超うまそうじゃん‼️

@robertsanchez5791 Год назад

What temperature would it have to be to be well done on the inside?

@mdomayer 3 года назад

That is a big piece of meat!!! Nice and juicy!!!!

@hardknox1917 3 года назад

I’d like to know how does a black stone steak taste compared to a charcoal grilled steak and even a pellet grill steak ?

@kooljay1181 3 года назад

Could I do a porterhouse with this method on my Blackstone? I like mines medium well

@bryandmo 9 месяцев назад

What gloves do you use? That looks awesome. On the cook is that due to a long rest?

@46EE 3 года назад

two thumb downs bcuz the viewers were hungry when they watched this. LOLOL. Great video as usual! Awesome crust!!

@BallisticBBQ 3 года назад

LOL! Cheers Konic!

@backyardq1850 3 года назад

Always practicing on steak food stuff

@Mellobeth 11 месяцев назад

What temperature did you cook at?

@BluePiggy97 3 года назад

That crust more than overcomes it being slightly overcooked

@BallisticBBQ 3 года назад

Agreed! My wife loved it, and she likes her steak more on the rare side.

@krisblunt6293 2 года назад

Quick question. Do you flip the steak?

@Winbroski 2 месяца назад

How often were you flipping this?

@robertbrown5399 2 года назад

Give me link to gloves you are using please

@Docstantinople 3 года назад

Yeah as you said it’s a little more done than I would want also but that means you know what to do next time you cook a big steak on the griddle.

@BallisticBBQ 3 года назад

For sure brother!

@CarlosHernandez-ey3yd 3 года назад

I’ll take it too. Lol

@tech1238 3 года назад

Awesome video Greg. I’ve never tried a tomahawk before, can you believe it 😂

@BallisticBBQ 3 года назад

Gotta' try it Mike! Cheers brother!

@tech1238 3 года назад

@@BallisticBBQ When are you going to set up channel membership on youtube? a lot of us would join to help support

@BallisticBBQ 3 года назад

@@tech1238 2021 sometime? I have been sitting on my laurels with that!

@grover2727 3 года назад

It`s the same cut of meat as a rib steak with the rib bone left longer. If it was boneless it would be a ribeye steak.

@merrickssemien6020 3 года назад

Which method produced the better crust and best flavor ......Blazing bull or the Blackstone ?

@jimhyldahl494 3 года назад

Greg, loved he cook as well as all your other videos. Can you share your butcher's name and contact info.? Thanks.

@darksidemachining 3 года назад

Looks delicious. Curious what the surface temperature of the flattop was.

@josiahhenson4550 3 года назад

All the way on high is over 500 at least

@BallisticBBQ 3 года назад

Yeah, in the mid-500s

@bobbicatton 3 года назад

Garlic in the tallow must have added a ton of flavor👍

@BallisticBBQ 3 года назад

It was really good Bobbi!

@Kamal_AL-Hinai 3 года назад

Oh my god! Why did i see this at 2:56 AM?!

@chrisbrown456 3 года назад

Greg,that Ribeye is good enough to be framed and mounted on a wall ;)

@BallisticBBQ 3 года назад

LOL! Thanks Christopher!

@mikem8010 3 года назад

This is one of those examples of just because you can doesn't mean you should. I can see using the blackstone to sear it after a slow smoke or sous vide.

@chadsadventures 3 года назад

Looks good but I'm tired lol

@mikeritter2979 3 года назад

👍👍👍

@davidwolf1607 7 месяцев назад

How often are you flipping?

@BallisticBBQ 7 месяцев назад

For this type of cook, there is a lot of flipping! Like every 30 seconds to keep it cooking evenly.

@laquamarinemalia2552 2 месяца назад

I love medium well I’m assuming maybe 20 minutes

@thestarvingpigbbq9601 3 года назад

🍺🍻🍺

@Rancher512 2 года назад

I take them off at 115 degrees and they seem to be a perfect medium rare.

@YummyFoodSecrets1 3 года назад

👍💖🤝💞💟👌❤👍

@finemissime 3 года назад

👍💗💗💗💗👍

@user-xh6qp6oj9n 11 месяцев назад

We've used this griddler for a variety of items including steak, fish, vegetables ru-vid.comUgkxMcXT6_MuT0hB3ejyGQQHaeof9bwoWPUf and mushrooms and it's been great! Gets that great smokey flavor when using high heat or sear. The grill works amazingly simple and very low smoke for what it is. Heat gets up fairly quick, especially on closed position. The griddler side is fairly simple, better for eggs and pancakes rather than any cooking. Use the flat plates with the grill side if needed.Cleanup is easy and having heat on both sides is great for cooking a large amount or panini press.This definitely gets hot though so be careful with the sides.