Tomahawk Ribeye On A Gas Grill _ How To Cook Steak

Today we're doing Tomahawk Rib Eyes .

Welcome to another episode of Bluff City Rub .

Today we're gonna be doing Tomahawk rib eyes on a gas grill .

We gave you wings on a gas grill .

Now we're going rib eye on a gas grill .

We're gonna give you three of the best tips anybody's ever gave you to cook .

Tomahawk rib eyes on a gas grill .

Roll the intro .

Tomahawk rib eye on a gas grill .

What are you doing ?

Put the meat down , put back on the , if you learn something today while Greg's cooking the Tomahawk rib , I'll be sure to like , comment and subscribe .

Let us know what problems you have cooking a steak on a gas grill .

Have you wasted 50 bucks on a steak ?

Only to overcook it on the outside and be wrong in the center .

Are you about to waste 50 bucks on a steak and ruin it ?

One of the most intimidating things about cooking the Tomahawk on the gas grill , Greg is going to be flare ups , the burnt steak , possibly even dry steak .

We're gonna be giving you our tips to make sure that you don't ruin this piece of meat and keep the flare ups to a minimum to make that steak perfect .

We got everything .

You're cooking a steak on the gas grill .

We're cooking a Tomahawk on a gas grill all day because I've been waiting for you to cook this steak all day .

Cooking steak .

Actually , I got stage Fright steak .

Joe sucks .

All right .

So we have a tomahawk rib eye here .

What we're gonna do is we're gonna let it sit here on the grill .

Grill is not even hot right now .

We're gonna let it come up to , uh , come up to room temperature and then we're gonna get a griller and while it's a tomahawk rib eye .

God , that looks so good .

It's coming up to room .

What we're gonna do is we're gonna hit a little Kosher Salt .

Only reason we're gonna hit it with Kosher Salt is to keep the steak from drying out a rib eye video before it works out really good .

It helped the stink retain a little bit of moisture .

It's gonna be really good .

We gotta worry about the salt .

It's a big piece of meat so we can handle it .

We're gonna get the real grates pulled up .

Don't make fun of me guys .

All right , here we go .

Get a grill , grates oiled up .

What you wanna do is you wanna turn one side of the gas grill up to very , very high temperature and we've had this guy drive around a little bit So we're gonna throw this guy on just like that super hot , super high and we're gonna let him roll for at least four minutes .

All right .

So we got it here and right now we're gonna spray a little bit of salt pepper and garlic over the top of it and they already hit the other side with it .

Little heavy season .

I like fresh ground pepper .

That good stuff .

Our gas grill is on a really high tech right now .

We've been rolling for about two minutes .

What we're gonna do is we're gonna spin this at a 45 degree angle .

Want to continue cooking .

Riba has probably been seeing for about a good four minutes .

We're good to go .

Let's see .

Let's see how it looks here .

Bats layer , we'll flip it over .

Oh man , that thing looks good .

Another hard on the other side .

Now , you know how we like to do it here at we season as we cook , we do layers of flavor .

So we're gonna put a little bit of house seasoning salt pepper , garlic on top of the steak as it cooks on the gas grill .

A little bit of cracked pepper as well .

Oh , man , that thing looks , you love that pepper .

But boy goes well , a steak most like every other cook Greg's disappeared .

Now , watching it , you got a little flare up here .

That's not a big deal .

This meat can hold up to it .

But one thing you can do with flare ups is when you get that rotation of your meat , just move it to a spot that hasn't been cooked on yet .

That'll , that'll keep your flare ups from happening , Greg .

Where are you at , buddy Greg ?

All right .

So we're gonna move our rib eye off to the side to finish cooking off .

All right , after a hard sear , we're only at 86 degrees .

So we're gonna move it off to the side , indirect cook and we're gonna let it come up to tip .

What we're looking for is about 1 20 to 1 25 right in between there .

That's what we want to pull or tomahawk rib out .

All right .

So while our rib eye is finishing off on the other side of the grill , what we're gonna do is we're gonna melt a little bit of butter .

So I'm gonna take two sticks of butter and we'll put it in our pan that's on our grill .

But what we're gonna do is we're gonna add , add a little bit of garlic , gonna chop garlic , fresh chopped garlic .

We're gonna add a little bit of parsley , fresh parsley , fresh thyme , and then we're gonna add a little bit of fresh rosemary two sticks of butter , man .

I'm gonna tell you what .

We're gonna dip the rib eye in this after start cooking and it's gonna be so delicious to rib eye has been cooking for at least 20 minutes now .

Uh it's off to the side , indirect cook .

We've already seared it .

It's looking delicious .

We're gonna get a temp on a rib eye to see where we're at .

What we're looking for is about 1 21 25 .

0 , man , it's perfect .

We got a nice hard sear .

We're at 1 24 .

We're gonna go ahead and pull this guy , let him come up the temperature rest up .

All right .

So our rib eye , we just got it off the grill before we let it come down .

What we're gonna do is we're gonna take a little bit of herbs here .

We got a little bit of rosemary and we got a little bit of thyme and we're gonna take our butter , take our fresh herbs here and we're gonna move around in here a little bit .

We're gonna brush a steak with it , man .

The steak already looks delicious , but this is gonna add a different dynamic of flavor to the steak .

This is what we call layers of flavor at B Blue City Grove , dude , I'm , I'm telling you this is gonna be the best tomahawk rib eye you've ever had on the gas grill .

We gonna cover it with aluminum fold and let it rest .

So our tomahawk rib eye has been resting for about 10 to 15 minutes and it's looking delicious .

Look at this guy right here .

We're gonna go ahead and slice it and see what it looks like .

Oh , man .

Look at that straight through Tomahawk off to the side .

Let's go straight through the middle .

Oh , look at that .

Oh , it looks beautiful Tomahawk rib eye on a gas grill .

Let's see how it taste .

Best steak you ever had ?