Thank you for stopping by ballistic barbecue on today's video .
I'm going to be cooking up a £3 tomahawk rib eye on the Blackstone griddle .
Let's get going right here .
Is that beautiful steak ?
We're looking at £3 1.4 kg of USDA prime rib eye .
This is beautiful .
So last night , what I did was a dry brine with salt .
I seasoned the whole thing with Kosher salt , threw it in the refrigerator on top of a cooling rack and I just let it sit there until this morning when I pulled it out and it's been setting out for a couple hours now , coming up to room temperature , we're ready to cook .
So as I said , we're using the Blackstone griddle today .
I have these three burners on high .
The fourth one is not on at all .
And we're going to be using the constant flip method for this particular cook and I'm using beef tallow for the fat .
We let it down .
We're gonna let it cook for 30 seconds before the flip .
This is a really , really thick piece of meat .
So we're just trying to kind of nurture the cooking along .
We let it sit .
And then flipped it only once we'd end up with a very overcooked piece of meat .
I mean , it would probably be medium rare in the dead center , but it would be overcooked everywhere else .
I will pull it once it hits 120 F .
If you can really see the crest of developing on this , it's gorgeous .
We're a little over 8.5 minutes in .
I'm looking at here , you know , 70 degrees .
We've got a ways to go .
We're getting fairly close .
Now , I'm gonna add a little bit more fat .
I have a head of garlic that I cut in half .
I'm gonna put this in here just kind of let it season this deep callow up a little bit .
All right .
We're at 120 I am going to pull this check that out .
Now the total cook time on this was 18 minutes .
So I'm going to allow this to rest about , I don't know , 15 minutes or so .
And then I'll give you guys a try and here it is all rested and I have to tell you it smells amazing .
I mean I'm smelling that kind of , that caramelized beef smell is what I'm smelling nice and juicy .
Now I want you to notice too because I'm , I'm going to get some comments .
You see the edges , the fat , the fat on the edge has got nice and rendered and seared , there's so much radiant heat coming up .
Initially , my plan was , you know , I wanted to sear off the fat on the edge of the , of the meat , but I hit that 1 20 .
It kind of caught me by surprise .
So didn't take my chances .
But I'm very happy with the way the edge turned out and there we are medium rare , maybe a little closer to medium , little closer than I normally would want it .
But it looks really good .
I mean , it looks very juicy .
This crust is amazing .
I mean , it's definitely a little bit more cooked than I normally order it .
But I'm sure the quality of this meat says a lot .
This is good .
I mean , it's very , very juicy , very beefy flavor .
Come in .
Anything cooked in beef , tallow beef , tallow was demonized like back in the seventies sometime .
But it's not , I mean , it's good stuff .
I'm happy with this .
Um Like I said , personally , I wish it was just a little less cooked or less done .
I know a lot of people , you know , they like their steaks , medium .
I'm a medium rare guy , but I'll take this , I'll take this any day of the week guys .
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