Reverse-Sear Tomahawk Steak on the Big Green Egg

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Attention, carnivores! We know you crave a big, bone-in ribeye steak seared to juicy perfection. Here's how to REVERSE SEAR a TOMAHAWK STEAK on a Big Green Egg (any grill will do, though).
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Опубликовано:

6 сен 2024

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Комментарии : 27

@damn3putts 4 года назад

I did my first ever tomahawk steak this past Sunday and I watched your video. Thanks for the awesome tips. It turned out perfect. Couldn't have been happier.

@CertifiedAngusBeefTestKitchen 4 года назад

Great job!

@Hal-ug2jr 3 года назад

Awesome video, love that you use the BGE, had mine for 6 years, grill all year round (canada, we get snow) and it keeps constant temps. The only thing I would suggest is when adding the wood chunks, wait for the acrid smoke to burn off first, should almost be blue. It can add a very bad flavour to your food, and this is a very expensive cut and deserves to come out perfectly. Would love to see more cuts of beef on the BGE. Cheers!

@douglasjones3405 2 года назад

I have just started doing reverse sear on my bge. Trying to figure out the next steak to reverse sear, this might be the one.

@christopherlangdon2892 6 месяцев назад

Thank you. Very thorough cook instructions.

@Kooly1 3 года назад

Nice steak! Another option that I like to do is preheat more lump charcoal or wood chunks in a chimney starter about 20-30 mins before the meat reaches temp. That makes increasing the temp much quicker for when it is time to sear. Just dump the red hot coals into the BGE and get to work.

@CertifiedAngusBeefTestKitchen 3 года назад

Great tip!

@dougfrain2393 3 года назад

This was really helpful thank you

@CertifiedAngusBeefTestKitchen 3 года назад

Glad it was helpful!

@Luis-ek7tx 3 года назад

Good food there

@SingerAuto1967 2 года назад

Have one on my egg right now

@mrmaturitydelinquent Год назад

I have a kinda stupid question. I absolutely love steaks but never had a tomahawk. When you eat a tomahawk, do you hold the bone as you eat it like a turkey drumstick?

@brodiewilson4377 4 года назад

Burp the egg at 300 but don't burp it at 600 lol. Great video though.

@CertifiedAngusBeefTestKitchen 4 года назад

Yeah we all laughed on set at that one! Good catch.

@Miezientsev 3 года назад

This awesome channel is so underrated

@CertifiedAngusBeefTestKitchen 3 года назад

Thank you!

@philpeachey2068 2 года назад

Doneness is not a word?

@mrmaturitydelinquent Год назад

All seriousness, all (expensive) steaks are great steaks, NY strips, ribeyes, and the porterhouse. I find filet mignon overrated only due to the small portion, high price ratio.

@d-rayphelps1630 4 месяца назад

Do what I do and eat TWO OF THEM!

@rugged23WC Год назад

Bernsise sauce

@shawnjarman9860 4 года назад

Maybe I’m backwards, but I thought a reverse sear was when you sear it first, and then finish it off under indirect heat? But love how it turned out, will be doing my first tomahawk steak for the wife and I tonight

@cwg73160 3 года назад

You are.

@AlexLagom 8 месяцев назад

The traditional method is to search on high heat and then finish on indirect heat. That works best for me but arguably you can get a better sear with the reverse sear method. Just don't overcook it!

@stevenmartin4154 4 года назад

An old merchandising trick to decrease loss and charge for bone. If the steak is $12.00 per LB, and that length of bone weighs 8 oz, add $6.00 to the cost for something you can't eat. Genius!

@CertifiedAngusBeefTestKitchen 4 года назад

You do pay for the presentation so this is typically done to impress your friends!

@stevenmartin4154 4 года назад

A steak correctly cooked to order will impress friends as opposed to a large piece of bone.