How To Cook Tomahawk Ribeyes Steak

24 hours later and there completely thawed so let's get them out of the Cryovac and get them ready to grill look at all that beautiful marbling and what I'm going to do is drizzle some extra virgin olive oil all over the steaks now I'm gonna very liberally season both sides of the steak with Chicago Steak Company Steak Seasoning. This is a large piece of meat and it's gonna take a lot of seasonings now rub the seasoning into the meat and repeat on the other side with these steaks being so thick.

I'm gonna start off with a reverse sear and cook these indirect at 250 degrees until the steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees, our steaks have an internal temperature of an 115 degrees now I'm gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I'm gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees.

Now after a 10-minute rest that will give us a medium finish. After about 2 and a half minutes, I'm gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I'm gonna give them a flip for 5 minutes on the other side.

And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best steaks I'll ever have! Thank you guys very much for watching. I hope you give these a try and I'll see you next time. Thanks for watching Steak University TV.

Also Watch Video Tutorial:

https://www.youtube.com/watch?v=k0jZ5D5V8Ss