How to grill a $150 Tomahawk Steak 

Why? Why cant there be bbq enthousiasts who watch this and give some critique?

@@fresh352 >Critique >the comments are essentially all "lmao you ruined it"

EXACTLY! When I have family, friends, or other guests over and I am grilling or barbecuing, I always tell them that for any beef cuts on the grill, everything is grilled to medium rare, period. If they want their cut of meat cooked more than medium rare, I have them tell me in advance. I will never serve a poor quality cut of meat, but the beset cuts on the grill will always be reserved for those that eat their steaks medium rare. Also, if I am cutting steaks from a sub-primal, then for those guests that want their steak cooked more than medium rare, I will cut their steak a little bit thinner than all the others that are cooked at medium rare. This way, all the steaks can go on and come off at the same time. Those that like their steaks cooked more than medium will never know the difference in that everyone else on the table received a better quality cut. However, I have been known to convert more than a few of the most stubborn people to medium rare after a couple of taste tests. With some of the more visual eaters, you have to tell them not to look at the meat before they do the taste test. This allows some of those still squeamish through being misinformed that the redness is myoglobin and not blood.

Yes,it loos like overcooked.

@@GOcgyFLAMESgo Nope! Totally overcooked. Secondly, this is NOT a brisket!! Tomahawk is a completely different cut of meat. You should be embarrassed for your comment, but you apparently don't know what you don't know.

You can cook a piece of meat past medium, if you know what you're doing. Problem is everyone thinks you need to put meat on high heat to cook it, indirect low temp cooking will leave it juicy and tender, do it all the time for guests.

The Killing Committee Nobody want no raw steak

I barely went to the H-E-B here in Palmview I bought me one for 17 bucks but we live here in the valley in Texas it's cheaper down here I don't believe he paid 150 for that Tomahawk Steak

Ricardo Estrada - he may have. Or he may be talking about what you might pay for in in a high end steak house. Still doesnt matter. Lol

Timothy no hard feelings I'm going to enjoy mine and half an hour I'm getting ready my salad without avocado beans on the side and some rice may God bless you and your family

Ricardo Estrada ohhh it’s all good!!! Enjoy your steak. Just don’t overcook it!! Lol

I cook mine med-well. It is delicious!!

Gumbeaux Gaming bruh- even the most half assed griller knows this- WTF🤬

Cold meat absorbs more smoke flavor so I give a pass. For Straight forward grilling the meat should be room temp.

He did say at 2:34 core temp of 50 degrees. He forgot about that part and just acted like he wanted it medium well at the end LOL

He went a little over 50C which is still a long ways until medium well. A sear on that big a steak wouldn't increase it's core temp 10C. He misspoke. A steak with a temperature of 57C is not more than medium rare.

Exactly my thoughts too

Robert Hill Ruined a beautiful piece on meat. Jerk

He said 50 degress celsius...which is 120 farenheit....open your ears!!

My bloody buddy!!!

for ribeyes has to be medium med rare is good for sirloins

he deff missed a few things and over cooked it ribeye should be medium

I think he misspoke. He mentions 57 Celsius, which is medium rare in my book, about 134 Fahrenheit.

You know when you're cutting a tomahawk off the bone and there's no pink on the bone something's wrong. That thing should have been rare on the bone, med-rare in the center.

That shit is well done in my book and why would you smoke a $150 piece of meat. Anything over medium rare should be thrown in the garbage

everyone saying a fatty steak shouldnt be over med rare doesnt know what theyre talking about a fatty steak should be medium so the fat carmalizes ... for filets and sirlions yeah rare or med rare but fatty steaks are diff but he deff over did it a little bet it still tasted good though

Haha paranoid much!😂

It's his fucking steak! Maybe he likes fucked up steaks?

I have to have it cooker like that if it's too chewy it's hard for me to eat as I dont have any teeth lol

If you try to cook a steak so thick medium rare, you will end up with a lot of raw meet, specially closer to the bone

Diego Alonso reverse sear and you wont

A steak that big you prob have to go for medium in the center.

and burn it

Lol

😂😂

And over cook it

Yeah a reverse sear on a big cut is absolutely the way to do it but not overcooked from refrigerated temps.

lmfao !!! I say that shit aaaall the time!!

$17 dollars I just barely bought one at the H-E-B here in Palmview Texas

30 at Sam's club

Mays back in the day Wal-Mart steak meat etc was ok I don't go to Wal-Mart but I will admit I go and buy the steaks cause they have moved up like elevators dont know where you live but in my backyard you can get twin packs 20 bucks

If you can buy a 6lb tomahawk steak for $30 in the US please tell me where. He said 2.7kg not 2.7lbs. A good quality 6lb tomahawk would cost at least $90.00. If you went to an expensive butcher it would be more. Also you are comparing apples and oranges. You are thinking of a USDA steak compared to a more specialized steak like he is cooking. If that was an Japanese A5 Wagyu steak it could easily be over $1000.00.

Rene Hernandez yeah I can get that at Costco for under $50 Usd, prime cut, idk what quality he’s got though. Looks nice but not for 150

Prices are bit different in the Netherlands. Maybe you noticed his slight accent. 150$ sounds about right in Europe.

#GugaFood

That was exactly my first thought! Yaba Daba Doo! Steak did look awesome. Had me drooling.

The large bone a nice German shepherd would enjoy.

You're full of shit, lol.

Really depends on the cow. And if you had it shipped. $150 is average price if you look online. But that's usually for Japanese A5 Wagyu or a similar high quality one. USDA beef,yeah $40-50.

It depends on the kind of grade beef and where it is from. Also something to keep in mind he didn't say 2.5lbs. He said 2.5kg. That would be closer to a six pound tomahawk steak. So even if that was a USDA prime steak in the states at minimum it would be about a $90.00 steak at the cheapest butcher. If it was in an expensive butcher it could easily be $150.00. If that was an A5 Japanese Wagyu it would be well over a $1k steak.

Bill Mayhew I think he meant to say med rare. He pulled it off the smoke at 122 which is rare then seared it. So I doubt the sear took it above 135-140. Med well is 150-155.

He said it’s a little over 50 Celsius lol he probably messed up cause I’m sure that’s not what he wanted but $150 steak you can’t redo it lol or spend another 150

Uber B yea 50 degrees Celsius is 122 just as I said. Its not med well. A short sear wont put that big steak over med rare if its already rare

It certainly wasn't med rare. Hardly any pink on show. Overdone to me. rare all the way. More fat the better

mastervibes large cut of steaks can often take a moment to get that redness you are talking about. Its because of the slow method of cooking, happens a lot when sous vide. This is called blooming. A steak that needs to bloom will get red when exposed to air. Temperature is all that matters. And for the last time you ain't raising the internal temp 40 degrees on the sear . the outside would literally be a piece of charcoal.

Gonna have to give that a try thanks for sharing.

Po Izzy not the same quality bruh...

@@Pacotavara That was exactly his point. To be clear, a good quality Hereford is going to be better than the Rubia Galaga, even though Hereford can vary significantly in quality level, and you need to pay closer attention when selecting it. Black Angus is of superior quality than Hereford, and of much greater consistency still. However, ANY tomahawk this of certified PRIME status, of ANY type breed is going to blow that Rubia Galaga right off the grill. Costco has been doing some interesting things in the last couple years with their beef sourcing. Because of the killer pricing, there have been some to question the USDA prime certification of some cuts at Costco, and some that I have personally seen and taste tested were somewhat questionable / borderline, but even those would slaughter the Rubia Galaga no problem, unless maybe you completely burn the damn thing. I have often wondered how Costco does it, and if there is some way in some cases they might be selling a really superb Black Angus USDA Choice for that price, and upgrading it USDA PRIME. I have had USDA PRIME from other butchers that was definitely better than Costco, but I have also yet to have a USDA PRIME from Costco that I would declare a fraud. In any case, despite that Rubia Galaga is nice, it will not even come remotely close to any breed that is of UDSA PRIME certification, including any "questionable" USDA PRIME I have bought from Costco, so Po Izzy is precisely correct.

Not Sure Actually, his point was to compare the quality of a Costco $35 vs a $150 one. Which just can’t be.

Awesome Franki... yeah.. don;t watch these videos before sleeeping hahahah

Lloyd Bonafide I don't think you know what you're talking about. Steaks that are as well marbled as the one in this video can't be cooked medium rare because the fat won't melt and the texture will be really bad. Furthermore, cooking it medium rare would actually make it less tender because you would have to chew through the unmelted chunks of fat between the meat

Cliff Hanley please fuck off. Why do you feel the need to come on to a video about COOKING MEAT to preach vegetarianism. It's like going to a church and trying to tell people to be atheist.

I read that with an accent 😂😂

absolutely

Q. WRONG!!!!

@America First That just means 6 people read it and now its lost in the comments. Since over a dozen on front page state how you over cooked it. They must at least half way agree with me. Like you say, the best part of a steak is that juice you used bread on. So instead of giving you or the person you're cooking it for, the best part of the steak, you leave good portion of it on your cutting board. Then might as well indeed bought a cheaper cut of meat, if you were going to serve it this way. Now if you just have tomahawks coming out your butt for 150bucks like its nothing, well do you then. For me such a cut is sacred, for I'm not going to buy it often at all, due to price.

He usually Cooks it right watch his other videos

Mission accomplished 😀👍

Great suggestion! :D

110%

Almost as good as a rib steak!!!!!!!! And the baked potato, sour cream, chives,bacon crisp is almost as good as SIZZLER!!!!! /s

Spuds cream chives??? Wot the fuck get that shit outta here, if ya gunna eat meat EAT !!! EAT MEAT , take ya Salad”ie yupp”ie crap n feed it to the politicians , they talk crap so you”ll be helpin em out ,

Thanks.. it really is the joy of barbecue

Gonna get sick eating raw steak

@@gloriajones1876 Raw beef is perfectly safe and healthy to eat btw Also, medium rare isn't raw.

Cuervo Delgado no

The Real Joey B 😂😂😂😂😂

you disgusting filthy person

What knife

W:E:I:R:D:O ! My guy chill lmao

I'm a 33 y/o Child, I'll take it the wrong way 😜

Ahmet Sanchez your dads dry

C not F

BBQ Klaus I don't know about the smoking part. It already haves a strong flavor and smoking it seems to overshadow that flavor

The question is how long you smoke and which smoke wood do you use. My expierence is that a discreet smoking flavor is fantastic.

BBQ Klaus well, I'll have to sacrifice myself and try it. All in the name of science

Thank you for saying that it's "your" taste. If that's what you like then nobody should have a problem with that. I hate when people criticise because its a bit "overcooked" or at least what they perceive as overcooked. I personally like my meat more on the medium well side even if it's filet mignon or a good tomahawk like this one. That's my personal choice how I like my meat cooked and I don't want to hear anyone telling me how I should eat it.

The japanese also cook their steaks medium/well because of the high fat content it wont go rubbery.

This steak got fucked up. A steak that thick is not easy to cook. It looked really dry during cutting.

You know that in Japan Wagyu is cooked medium to well done so the fat and marbling can completely melt. Hes completely right

You can't compare a Wagyu with a Tomahawk?! 2 different kind of meat and different marbling so 2 different cooking method.

Martin Djababoe wagyu is not a particular steak. You can have a wagyu tomahawk steak.

Have to add that Galiciana is maybe the best steak I have ever tried in Europe

Wagyu has more power in it's flavor. Rubia is a little more gentile. That being said Iove the Rubia for it's own character. I might choose the Rubia Gallega over the Wagyu for some cuts.

I would say wagyu. The flavours are just insane!

That's a good price

Pitmaster X you were so kind!!

Yes, but who the hell wants 3 goats.🐐🐐🐐 🤔

Terry Swensen you obviously Ain’t tried goat ribs on a Webber, bloody majic,

But then you'd be eating goat.

Dutch people....

Thanks Tom

Tom Dignan not overcooked if you go rare the fat won't melt, and you end up with a fatty medium rare steak, this came out to perfection

It's subjective and a balancing test but I will deal with the fat to have this baby medium rare. But that's just me

Tom Dignan You could probably deal with a little less fat in your life

It wasn't overcooked.

Thanks James!!! 💪🦁💪