How to cook a GIANT tomahawk ribeye steak perfectly each and every time using the reverse sear method. When purchased some Snake River Farms tomahawk ribeye’s and loved them so much we thought we cook them again. In this video we cover how to prep your meat, cook your meat and rest and cut your meat. For more of Kosmo’s Q Recipes please feel free to browse our channel or go to KosmosQ.com

1. Lite your cooking and prep it for indirect cooking.
2. Season your meat with Kosmo’s Q Cow Cover and Texas Beef or use your favorite spices.
3. Place away from the fire on your cooker (Indirect) making sure to flip about every 10 mins until your meat reaches 95°F to 100°F
4. Move your steak to the fire side/directly over the coals and flip at 2 mins for a nice char. Less if you want less char.
5. Pull and lightly tent with foil when internal temp reaches 124°F
6. Let rest for no less than 10 mins and the serve it up.

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Things I use to cook:
Pit Barrel Cooker: http://amzn.to/2tlUT3q
Victorinox 12″ Pro Slicing Knife: http://amzn.to/2s2XMCQ

This video was filmed on a Canon 80D: http://amzn.to/2s2Xmwj

Watch next – https://www.youtube.com/watch?v=rZaQqFb5unk&list=PLXcSLspckwzflwcRANG0yLQb2bjAp1Ouf

Recommended Playlists:

Cooking steak – https://www.youtube.com/watch?v=rZaQqFb5unk&list=PLXcSLspckwzflwcRANG0yLQb2bjAp1Ouf

Cooking chicken – https://www.youtube.com/watch?v=6ZkXGzuo4ds&list=PLXcSLspckwzeLwmvu2Y1wpQowzULWRqFI

Briskets – https://www.youtube.com/watch?v=zAv6YSp69qw&list=PLXcSLspckwzdSNTlJ4yshrc4GrEpm3cgQ

Cooking ribs: https://www.youtube.com/watch?v=m75r95RFkqU&list=PLXcSLspckwzcSffthyYLx8SMEK19gLMy-

Music by: Royalty Free Music

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Affiliate Disclaimer: Some of the links in this description are affiliate links where I’ll earn a small commission if you use them at no additional cost to you.

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32 Comments

ny tess · May 20, 2019 at 7:08 pm

Wow! That Cow Cover is awesome…Couldn't find anywhere but Amazon…$17.95…but what the hell. Mine got away from me a little and 135 degrees…but was still very good and nice red color. Next weeks Tomahawk is going to be a little bigger….Hate paying for bone weight. This one was 3-1/4 pounds….I think 3-1/2 will be perfect. Thanks for great instructions.

Marcos Erramuspe · May 20, 2019 at 7:08 pm

Somethimes i do a porterhouse steak in my cast iron pan!!! uff man with a homemade chimichurri!!! Beautiful😋 😋

S Chris · May 20, 2019 at 7:08 pm

Artichoke, mashed potatoes and a tomahawk!

Edward Dubose · May 20, 2019 at 7:08 pm

I like to cook a good ribeye for myself

Bill Miller · May 20, 2019 at 7:08 pm

55 vegans downvoted this video.

Mike Lucas · May 20, 2019 at 7:08 pm

Love a good ribeye ! Nicely done sir!

sean hebron · May 20, 2019 at 7:08 pm

Thanks for your videos and insight you are by far my favorite pitmaster you'r raised my grilling game from a 3 to a 8 out of 10 thanks brother

Lil Joe · May 20, 2019 at 7:08 pm

How about cooking a steak medium well or well done instead of that raw caveman shit, caveman! Geico Caveman at that!

David Mays · May 20, 2019 at 7:08 pm

Fellow Oklahoman here, thanks for the tips.

M.J. Lyman · May 20, 2019 at 7:08 pm

Raw dead center……just right.

jacob stith · May 20, 2019 at 7:08 pm

Ribs and spatchcock whole chicken on my days off

PC9JEFF · May 20, 2019 at 7:08 pm

52 vegans disliked this video
Thank goodness I'm not a vegan, I'm going to try this soon!

Rick Hodges · May 20, 2019 at 7:08 pm

I've learned a lot I watching your videos appreciate you do a great job thank you

Adrian At And T · May 20, 2019 at 7:08 pm

Looks delicious.

Adrian At And T · May 20, 2019 at 7:08 pm

With those tomahawk steak, dont y psy for the extended none with no meat on it?

Ali Radwan · May 20, 2019 at 7:08 pm

Human is my favourite food, I like feet

Jose Guardiola · May 20, 2019 at 7:08 pm

It’s Wednesday and I’m going to cook tomahawk steaks for me and my family we love steak

Michael Konopa · May 20, 2019 at 7:08 pm

Love this channel, I cook a lot of tomahawk ribeyes so I love this. Can't wait to fire the grill up this weekend!

Yianno009 · May 20, 2019 at 7:08 pm

I could tell at one point you were getting excited for the end result…that's the best!

monty16288 · May 20, 2019 at 7:08 pm

Looks super yummy I'm definitely going to try your technique

Mario T · May 20, 2019 at 7:08 pm

you said it brother, I got 8 grills, pellet, charcoal 1 propane weber OS, 1 vertical smoker ect. I need a stick burner like you got thou. 🙂 🙂 🙂

Jacques Hughes · May 20, 2019 at 7:08 pm

7:47 you can see how it is cooked at the thickest part – chargrill on outside, rare for next layer and blue at centre; this is my slice. Perfect. You can just see that it is juicy, moist and tasty. Makes your mouth water.
Do they always dry-age or age the beef in the USA?

chris kozub · May 20, 2019 at 7:08 pm

Is there cumin in your Texas beef?

Yon Cheramie · May 20, 2019 at 7:08 pm

I love dogs,I like a pan seared and oven baked steak

Past Masters · May 20, 2019 at 7:08 pm

Ribs anytime. 4 or so hours and juicy tender ribs are what's up!

pantherleal · May 20, 2019 at 7:08 pm

Cooking one tomorrow so Im doing research lol.

Chad Bartholomew · May 20, 2019 at 7:08 pm

Amazing !!!!

Chad Bartholomew · May 20, 2019 at 7:08 pm

Amazing ….you are the master thank you for teaching….more….more…

Fernando Fierros · May 20, 2019 at 7:08 pm

love me some Pork butt for pull pork sandwiches!

Paupers Budget · May 20, 2019 at 7:08 pm

One last thing, Have you ever tried Maldon Sea Salt? It melts as soon as it hits anything hot. It works great for steaks. . .

Paupers Budget · May 20, 2019 at 7:08 pm

Does the seasoning get into the meat or does it stay on top? If top how do you penetrate the meat for better flavor? Not over flavor but complimentary flavor. . .

Riley Denning · May 20, 2019 at 7:08 pm

For myself? Well I like to go to the marked down section at the store and find the cheapest stuff I can that's still at least 1.5" thick, cause I'm broke. Lmao.

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