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 ?