Wow another great video...Dave my 6 year old daughter Maria loves it when you say " Holy Cow ! " she keeps say Daves not saying it in his last few videos. Looking forward to the next one. Thanks .
I love your videos so much my 10 yr son and I are big fans but next time on your steak use olive oil rub the meat down with it and then add salt, pepper, garlic powder. Use the bone to hang it above hot coals and bast the meat with minced garlic and melted butter and you will have one of the most amazing steaks ever. The bone adds an amazing flavor to the meat so keeping it on and using to tie above fire is great. Thanks for all you do Dave we appreciate you!!
I still think cooking over a fire or even a Weber charcoal grill adds more flavor. More room too. Bone in adds flavor! I even keep the bone in on certain venison cuts. Great video! Perfect temp and tenderness
Seared in the paella pan! I made paella last weekend - Valencia style, cooked outdoors, too. I figured you would use your Aussie folding grill in the fire pit for that steak, though. I'm sure it was good in the Dutch oven, but imagine how much better it would have been with some smoke and fire char on it.
Every time I see one of those steaks I am reminded of the Flintstones going to the drive-in to get some brontasaurus ribs. Looks delicious. Zahn was eyeballing that bone.
I'm a whopping 120# 5'6" female and 3 pounds of steak is an appetizer for me I love red meat! Lol. I'm going to have to try that, the only thing missing is the hickory smoke! I like my steak to moo when I cut into it.
Great video! I think my Lodge Cook-it-All would have handled it with the bone. That aside, what knife were you using? It looks like a great shape blade for that work. And left handed as well!
Holy cow!!! There's something primal about cooking a huge lump of meat on the bone. Definitely a bit caveman. My mouth is watering all the way through this video. 😋
Honestly this is not the way to cook that type of steak. Will it make a delicious meal yes. However that cut of beef needs and begs for a charcoal fire to sear it and bring it up to the medium rare temp. I know at times its the most convienent form of cooking. But nothing and I mean nothing beats grilling a steak like that on coals!
Never understood paying for the extra bone. Just have your butcher cut your ribeye extra thick and don't pay for 5 or 6 inches of frenched bone that's not even in contact with the meat. BTW, a tomahawk is the same cut as a ribeye with extra bone left on.
i would have cut the bone off with a hack saw. The flavor is a little different with bone in and I think it tastes better. I probably would have cooked thr Bone too.
Hey Dave I have a large tractor disc with the center hole welded shut and a 3 inch tall rim welded all the way around it fits perfectly on a single burner turkey fryer that I use at camp to cook for a large group. You might want to look them up for a larger cooking surface.
Dave..Steak looks great and I like the dutch oven idea! I love a good steak as much as anyone, can hardly afford them these days but i gotta tell you, I would fight a grizzly bear over that bone and the bone meat. I'll give you the rest of the steak if I can just have that bone with the bone meat. I have to find another way to cook it if I had to cut that out. Great video, thanks!
Good video Dave! Some of the comments are down right ridiculous,everyone is an expert! Keep on doing what you do dave,some of us truly appreciated the knowledge you share!
