BEST WAY TO COOK A TOMAHAWK STEAK ON THE GRIDDLE! THIS IS OUR BEST RIBEYE STEAK YET!

This it it! This is THE ONE! Today, we’re showing the BEST WAY TO COOK A TOMAHAWK STEAK ON THE GRIDDLE! It really is OUR BEST RIBEYE STEAK YET! You have to make a TOMAHAWK STEAK on your GRIDDLE! Thanks to @BensonFarms for the perfect, 14 day, dry aged beef!

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When I got to Adams this week to cook he’s like you know I still have a tomahawk left from Bens and farms in the freezer and I’m like say less and so I did and here we are you want to see us knock out one of our all-time favorite Cooks a tomahawk

Take On The Griddle stick around while we dig in I can’t believe the wall twins they’re right there that’s one of them that’s the other one I’m the other one all right getting the cans on uh Brett jumping right into this uh I wanted to

Talk about what was it about five or six months ago we were with Jason Benson here on the Savannah cooking a tomahawk doing the reverse here actually on the Flame Broiler with the Savannah Brett so I want to show some of that here’s how that went down as the smoke is filling

The the outdoor kit the backyard Diner if you will we are absolutely loving the fact that we’re going to be throwing down some tomahawks on the Savannah and let’s introduce you to Jason Benson from Benson Farms that actually delivered these tomahawks talk about the beef talk about yourself man yeah I appreciate it

Uh you know really excited to be here so Jason Benson with Benson Farms my wife and I we own a small farm in north Alabama and you know we’ve got a house full of kids and we both grew up on the farm and used to have what they would

Call a cow CAF operation so you know we’d raise the cows raise the Cals and we’d sell them to auction they’d go to you know the big four producers they’d wind up in a in a you know grocery store somewhere sure but with the kids we started wanting to have you know

Healthier beef that uh that we could have more confidence in and and kind of KN the background and so we started just doing you know direct to Market beef and uh and that’s what we concentrate on that’s how kind of our bread and butter it’s all grass finished um so you know

They’re they’re on pasture until the day that that they’re headed to the butcher okay got uh 14-day dry aged okay so that’s what we were talking about you know we’ve got an artisan butcher you know these guys are it’s not you know it’s not a lot of equipment lot a lot of

Machinery these guys are using knives and uh and they before they do everything they hang them for 14 days dry age them and that’s where all that really robust flavor and everything really comes from very noticeable you can’t you can’t get this beef in the grocery store that is true but you can

Get it from Benson Farm that’s why it’s here because you could actually order it how can people uh find out more about your company so the website is Benson farms.com and what we do you know we’re small farm so we have we call Harvest so

We Harvest a couple times a year we have a spring Harvest and a fall Harvest and you know we always want to plant our herds so what we’ll do is you know we we’ve just finished fulfilling for the spring we’ve got all the orders shipped out here in a few weeks we’ll start

Taking uh deposits for the fall okay great so you know we take those deposits and that way we know we get everything lined up with a butcher we know exactly how many animals we’re going to have and and everything so all right BR let’s go ahead and get those on here we

Go all right and I’m going to go ahead and probe these so we we we don’t have to worry about it so we’ll set the probes and then we’ll check on in about 40 minutes see where we’re at br what time is it time to pull them cuz we

Got right so we’re looking at 118 and 112 we want it between 115 120 so we’re going to go ahead and pull the one that’s at 118 all right so we’re going to pull this we’re going to get ready to sear let’s take a look at it so it’s

Cook through yes get that nice smoke all right Brett what time is it it is well time to se all right we’re going to open that up Brett Open up The Flame Broiler L look at that flame Kake Jackie CH so we’re going to get a good sear okay so

We’re going to get that for one minute we’ll do crisscross for another minute and then we’re going to go ahead and uh it up FP all right hopefully this is working out when we put it we had it on a Time Warp look at that here okay we get the other one

Going all right let’s get it the other way all right so we got the juices just coming off that thing look at that piece of meat all right we’re going to turn and burn one final time oh that is perfect dude you got to get a picture of

That you do not get prettier sear marks than that my friends all right Brett one more turn and then we’re going to pull it and call it good look at that look at that dude shut her down there we go I think we go ahead and pull

It all right we’ll let that flame out and we’ll yeah we’re setting that on butter by the way I know it’s bright white it’s hard to see right on that boards good we pick it up and we’re just going to go up and then just slice down

Oh look at that just like a nice like a knife through butter butter warm knife through butter and what did we started saying like like a doll strong knife through bread there you go pretty oh I like that oh my stars alive look at that

Look at that look at that oh you get that Perfect Light hint of pink through there that is oh my word are grassfed that is perfect look at that now back at it Brett yeah so why don’t you tell us about the grocery going into

This one well this is the star of the show this Tomahawk Steak this ribey from Benson Farms this grass-fed 14-day dry age beef is the best beef we’ve ever had the best steaks we ever made and what steak seasoning are we using uh salt and pepper so this side is screaming I

Brought it down just a no BR put it back up so it is on high this is high this is down to medium and then these two are are we’re going to turn these down to low so the idea we’re going to do 2 minutes per side here we’re going to get

Some oil and some butter and we’re going to cook it and then we’ll get a little bit more butter and then we’ll do the slow rest of the cook until we get to 120 internal temp and let it rest bread go ahead and get the butter on and going

To throw some oil down first right just a we bit like that yes woo the steak has been out we are at room temperature and that uh salt and pepper has been on there for a good 20 30 minutes and we’ve just been letting the flavors merry all right bread i’ go

Ahead and get the steak right on there cuz it is hot we don’t want the butter to burn there that’s the sound you want to hear when you’re cooking a steak so we’re going to let this go for about 2 minutes and then we’ll flip it and uh do

The same thing to the other side all right so it we are right at the 2-minute Mark by the way Brett yep 3 .25 lb 2 and 1/2 in cut is what I’m calling it maybe a solid two but R’s got a little more butter now all he’s going to

Do is take it and flip it pull the butter up here I can kind of help out too get this up here and we’ll go right there and look at that nice little crust we got going looking good dude 2 minutes on this side and then we’ll start moving

And basting over there here we go 2 minutes all right so we’re going to go ahead and we’re just going to roll the sides for about five 10 seconds and then we’ll get the butter but you can probably get the rest of that butter up

And over and in there we go we’re just going to roll this about 5 seconds then just roll it up there you go kind of twist it so you can roll it back towards you and that’s just so we can kind of get that so helps keep kind kind of keep

Making sure those juices stay inside that steak that’s it we’ll do the best we can look at the size of that thing dude this is a beast incred all right than it’s good enough for government work dude cut off guess we’re using the rest of the butter it fell out that’s okay

We’re going to use a l hot of butter which actually did I just wanted to base it in that so we’re going to flip okay Brett’s going to flip it oh this is such a heavy steak yes it is this is the biggest Tomahawk we’ve ever put on a

Griddle yes it is so there we go so now we’re going to go about 2 minutes and we just kind of Base that’s what we do we take the butter as it comes down in the juices and we just kind of Base it and we’ll flip it and then when the internal

For us is is 120 we like it a little mooing inside yeah then we’ll go ahead and pull it and let it rest 5 10 minutes and then we’ll cut it there we go I’ll come back when we flip this this will be the first time

We’re flipping now that we’ve got on the cooler side and then once we flip this by the way look at that once we flip this we will go ahead and we’ll temp it look at the sizzle now I’m going to get a little butter to put right there

Okay so we’ve got a ways to go we’ll go back and forth bre we probably good a good uh 5 to 7 minutes going back every 2 minutes all right so we’re going to flip this back and forth every 2 minutes we’ll turn it and we’ll keep basting it

Like this and we’ll get it to the end yep all right after much time and deliberation we’re holding at 120 Brett look right there 12.2 there we go we’re going to pull this and let this rest for a good 5 minutes now bread has spent 15 minutes

Flipping every 2 minutes all right go ahead and put it on we’ve got our board here we’re going to let that rest and let the juice just kind of fall down into our tray here otherwise Brit let’s get these juices onto there Brett Adam 10 of the longest minutes of

My life yeah could have been 10 hours cuz that’s about how long it felt which always is when we’re making having these steaks rest what knife are we using to oh by the way this Batman chef’s knife I’m Batman we absolutely love this this thing is incredible we got this with the

Pairing knife and I absolutely love this set and this is one of our favorite knives yep I think just like every other do strong knife information for the doll strong products can be found in that and so we’re just going to take this right down the bone you is just

Falling literally like butter yep I had Brett turn the steak partway through cuz I thought he was missing some there’s so much meat on the even the side of that bone so we’ll get to the rest of that in a minute but let’s take a look at that

And go ahead slice that in the this is done this is really done this was the outside but the biggest thing we had to get this to it this is more a medium to a medium well but this is the outer this is the outer steak but look how quickly

Nice that slice is okay but let’s get to this middle cut it right in all right look as we cut into this my ladies and gentlemen boys and girls I don’t know if the sun let me let me block the Sun a little bit do it some justice so you can

See that pink in there that is a amazing this is so tender this is unreal dude this is shamazing all right I get some salt out here we don’t need more all right we’re going to finish cutting this up and then we’ll go ahead and wrap this up well

Really quickly I’m going to hold this up there it is in all its Tomahawk glory in all of its Glory we got so many juices collected underneath this we’re going to that out of a great call by the way by putting that pan underneath what I

Thought cuz we we’ve lost all the juices before I’m like we’re not doing that again but we’re going to go ahead and dig in I’m just going to grab this big piece staring at me in the face here and uh so we were talking about it because

The middle got to barely 120 the outskirts though were pushing 130 135 even 140 so you saw some that was kind of well done uh that’s still going to be good some of my family members love that but we wanted this middle to just look like this yes Bas no I’m just kidding

All right but Brett like we say it can look amazing looks absolutely amazing come on like we say it can smell amazing best steak house in the world can I get a smell yeah smell yeah you can but if this doesn’t taste amazing this is all

For not che che I’ll eat to that dip dip it sit here cheers I’ll eat to that my brother it’s so good there really is nothing better no is the best steak so good you got to do a tomahawk any steak on your gridle yeah you do and you

Should get that steak from Bens and Farms yes you should 100% there’s just something about this dry aged Beef It Just Hits different so even though this one’s a little bit more well done I want to try the outskirt all right cheers like it doesn’t matter flavor is

The exact same oh my gosh the exact same you get quality beef you get quality flavor and this is absolutely quality all the way through again information about Benson Farms is in the description below you got to check that out the link for the doll strong knives you know we

Love the products if you’ve been sticking it out with this this long you know how much we appreciate it in your comment go ahead and include the phrase make no mistake about it this was good make no mistake m i s t e a k about it

This was Perfection it really was and I love getting to do these Stakes that’s why we repeatedly do these stakes in so many different ways on The Griddle because it is so spectacular y man we got some more Cooks to do though we got to go feed the family the rest of this

But let’s go hit the griddle again we’ll clean it up and start all over by the way if you enjoyed this video make sure and give it a thumbs up we really do appreciate it it’s one way which you can support us in what we do another way you

Can support us is by purchasing one of our two cookbooks the Epic outdoor griddle cookbook and smash both are available on Amazon or anywhere books are sold love that we get to come do this yeah to let’s get out of here let’s do it let’s aside from knocking out

Bangers like this steak pardon me this Tomahawk yes RI steak ribey why else do we do all this cuz all we do is Twin no matter what and with that we bid you Ado and don’t forget to like And subscribe and and grle on I had to think back did I really say