Secret To The Perfect Steak _ 1500ºF Seared Tomahawk Ribeye _ Ballistic BBQ

Thank you for stopping by barbecue on today's video .

I'm going to be cooking up two absolutely gorgeous USDA prime Tomahawk rib eyes at 1500 F .

Let's get going .

So I wasn't click baiting the title .

I'm actually going to be cooking those tomahawks at 1500 degrees and we're going to be doing that using the blazing bull .

This is it right here .

It is basically an overhead broiler using schwank infrared technology and swank infrared technology is what's used in some of the top chop houses in the world , including Morton's and a few others .

So this is the real deal .

This is basically the closest we can get to , you know , high end restaurant technology in our homes .

So I'm really excited about cooking on this .

I actually have a similar product .

So I am familiar with how to cook on this type of device .

So I can tell you this , the build quality of this thing is amazing .

So I know I'm going to be asked , I don't want to forget this thing is made in the US .

So it's American made all the way .

It's three or four stainless steel , the construction of this thing again , it's , it's built like a clock .

It's kind of a poor comparison , but it's really high quality build .

The other thing is , is unlike the other competitors .

This thing has a US U listing .

So it went through some rigorous safety tests in order to get that listing here in the US .

So it's a high tech device but actually pretty basic , I guess in design .

So this runs off a liquid propane gas .

And up here at the top , you can see those ceramic infrared burners comes with a stainless steel tool for pulling out the shelf .

And the thing again , one more comparison to the other brands , this actually has a stopper to prevent it from coming out all the way .

Some of the other brands , you have to hold this with the free hand while you're manipulating the stakes , flipping the stakes , whatever , it also has a drip tray and shelf that removes .

So there's a lever on the side where you can lift this up to different levels .

There's actually seven levels .

Number seven is that 1500 degree zone .

Then each descending level is a lower temperature .

The manual tells you what temperature these zones are .

So getting this thing fired up is really easy .

You have the gas knob here , you push it down , give it a turn , let it run for a good three seconds or so .

Then right here you have the Igniters .

It's just an electric igniters , push that and it's lit .

Hold this for an additional five seconds or so and it's lit .

So in about five minutes , this thing is going to be roaring at 1500 F .

Then we're going to cook some steaks .

Ok .

Five minutes later , the blazing Bull is raring to go again 1500 degrees at its hottest point before we start cooking .

I want to show you these steaks .

So as I said earlier , 23 and £4 USDA prime Tomahawk rib eye steaks , these things , they're magnificent .

Now , you can see that kind of ruby red color they have right now .

Basically , this is my preference when I'm cooking on a system like this .

The last thing I'm going to do is hit it with a bunch of rubs because they're going to burn .

The rub is going to burn at this old Uber hot temperature .

Um , two things I'll do , you know , I'll hit it with some salt and cook it .

If I was just cooking a couple , you know , one inch thick steaks , I'd hit them with salt .

No problem grill them up .

Another option is to not season it at all and then finish it with a nice , like a flaked Malden Salt or something .

What I did on these steaks was last night I dry , brined them .

I dry brine them overnight .

So last night I went ahead and seasoned these with some coarse ground kosher salt on this rack here .

This rack that they're sitting on right now , place them in the refrigerator without anything covering them and just let the salt do its work .

The amount of salt I use was the amount of salt that I would use if I were just seasoning a steak , you know , to eat .

So what happens is the salts overnight , they're basically bringing the moisture out of the steak and the salt is dissolving and then the steak , the meat is bringing the moisture back in .

So what you end up with is just the perfectly salted steak .

This is very rapidly turned into my favorite way of seasoning , seasoning a steak .

Let's cook .

Now , if I were cooking two again , like I mentioned earlier , one inch thick steaks , the cooking technique would be much different than I'm going to do today .

Basically , what it would look like is throw the steaks on the grill , raise it up to level one as close as I could get it to that burner .

Two minutes on each side , done with these Goliath .

I mean , these things are huge .

It's going to take a little bit more finesse .

So the first thing I'm going to do is lay these bad boys on here , put it in the cooker and we're going to raise it as high as we can , as close as we can to that burner .

We're on level number five , we're going to hold this here for one minute now while that's going , I have here some unsalted butter .

I'm going to throw in that drip , drip , hand , little thyme , little rosemary .

Let the meat juices drip on all this fatty goodness down below .

And I did allow these steaks to set out and come up to room temperature right .

There is one minute .

See , they're looking gorgeous already .

She's back in .

Raise it up to another five again .

We're gonna keep these here for another minute .

Ready .

One more minutes passed .

Look at that .

Go ahead and flip them again .

Another minute here .

All right .

Minutes passed .

Gorgeous .

Flip .

Raise it up again .

So of course , one more minute .

All right , one minute passed and pull this tray out .

Just look at this guys .

All right .

So you don't want to serve raw bones , obviously .

So , so I'm going to leave the tray out like it is and I'm just going to raise these up .

Number five again .

We'll probably do this for another minute or so .

Each side them bones are done .

Pull these off just for a sec here , freeze that back up , pull this out .

So this is all that drippings the goodness from the steaks as well as the butter and those herbs .

So now I'm going to go ahead and drop in a probe here .

Right now .

The grill grade is up , which is stainless steel .

I'm gonna slide these underneath and essentially this grill grade is going to act as a diffuser .

It's going to kind of mellow out the heat that's coming down on these steaks at this point , I'm just going to monitor the temp .

I'll probably give them a flip a few times though .

Again , I want that nice even cooking , there's still a little bit of grease up in this , uh , say goodness up on this grate that's dripping down on the steaks as well .

Not to mention it's bathing in that bath of , of fat and butter and herbs .

It's gonna be good .

All right .

Go ahead and flip this .

All right .

So this stick here .

Just hit 1 25 .

Beautiful .

So I'm gonna go ahead and start resting .

This one here .

This one is actually very close to being done as well .

All right , 1 25 it is .

So we're going to let these rest probably 15 minutes or so give you guys a try .

And here we are just a thing of beauty right there .

Boys and girls smells really good .

Let's try this out .

This is the thicker one .

I'm gonna slice this one .

So I always like to remove these from the bone .

Here we go .

That is nice .

So look at this top to bottom , medium rare .

And I achieved this , you know , without that really like quarter inch thick gray halo because I finished these steaks off underneath that , the grate , the grill grate , you know , again in that drip pan full of goodness .

And I just kept flipping them .

I kept flipping them .

I cooked these gently with a 1500 degree plasma ball raging above everything .

Smells really good .

Again , this is a sear , you just can't get on every grill out there .

Tender .

I'm thrilled with this cook right now .

Let's give this a go again .

Look at that perfect medium rare juices .

All .

Get out nice crust .

Hm .

Wow .

Wow .

Just , wow .

Um , so first things , first that was one of the juiciest steaks that I've ever had ever .

Um , I , I'm being 100% honest when I say that , um , my thoughts on the blazing bowl , my friend , you have a home here .

I can see myself doing some reverse years on this without a doubt .

Again , the , the dinner steaks a total of four minutes to get them done .

I mean , how can you beat that ?

It's not a one trick pony .

There's a ton of videos using this and the other similar systems out there where they're cooking steaks .

I can tell you that the other day I cooked a personal sized pizza , homemade pizza from scratch .

It was beautiful .

I also cooked up a swordfish steak the other night for dinner again .

Gorgeous .

Very happy with this .

There's actually a lot more control that you have over temperatures than you than you would believe .

Fire truck rolling .

There's a big giant fire just east of us .

It's called the Valley Fire .

If you look it up on the news .

Anyway , guys , thanks for stopping by again .

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See on the next video , let me see .

We're drinking New Belgium voodoo Ranger .

It's a juicy IP A and this stuff is really , really good .

It's uh anything from New Belgium is good .

Anyway , see you on the next video .

Cheers .