Our friends over at the Wolfe Pit have created an excellent video tutorial to teach you how to cook your Bone-In Tomahawk Ribeyes from Chicago Steak Company.
Video Transcript: Reverse Sear Tomahawk Ribeye On Grill
This Video is sponsored by Chicago Steak Company. Steak University is dedicated to teaching you how to cook Ribeyes and create the Ultimate Steak Experience.
Hey everybody welcome to the Wolfe Pit. Today I’m gonna show you how to grill Tomahawk Ribeyes.
These are USDA Prime Ribeyes that have been dry aged for six weeks so let’s get started. The gourmet meat used for today’s video were provided by my friends at the Chicago Steak Company who supply steaks to 5 star restaurants across the US and who ship these steaks directly to your home on dry ice so you can enjoy the Ultimate Steak Experience. By the way they have excellent video and article resources on their site, MyChicagoSteak.com. Just click the Steak University link on top of the page.
Now let’s open the box and see how our steaks are shipped. Now let’s see what we have here we have a brochure, a $25 gift check and a packing slip. Now let’s get our meat out. Everything is really nicely packed with plenty of dry ice left. I feel like a kid on Christmas morning! Alright a nice grill master apron and a bottle of steak seasoning and now for what I have been waiting for, the Tomahawk Ribeyes. Still frozen solid and sealed tight with the Cryovac. Look at that monster and right now while there still frozen solid you can put them in a freezer or do what I’m gonna do and put them on a cookie sheet and let them thaw slowly in the fridge for about 24 hours.
24 hours later and there completely thawed so let’s get them out of the Cryovac and get them ready to grill look at all that beautiful marbling and what I’m going to do is drizzle some extra virgin olive oil all over the steaks now I’m gonna very liberally season both sides of the steak with Chicago Steak Company Steak Seasoning. This is a large piece of meat and it’s gonna take a lot of seasoning now rub the seasoning in to the meat and repeat on the other side with these steaks being so thick.
I’m gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees our steaks have a internal temperature of a 115 degrees now I’m gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I’m gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees.
Now after a 10 minute rest that will give us a medium finish. After about 2 and a half minutes I’m gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I’m gonna give them a flip for 5 minutes on the other side.
And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best steaks I’ll ever have! Thank you guys very much for watching. I hope you give these a try and I’ll see you next time. Thanks for watching Steak University TV.