Welcome to camp and we are fixing to blow them cowboys minds today the wow
factor just went off the scale I'm talking a big old 40 ounce tomahawk
ribeye dry aged ready to go who better get there before they do folks stick around
My name is Kent Rawlings I want to welcome you all to this channel and what do we do
on this channel? Outdoor cooking, grilling, Dutch oven cooking, baking, how to take
care of cast iron but what are we doing today folks? 40 ounce prime dry aged
tomahawk ribeyes you heard me right Where did it come from? It's just a ribeye folks just been frenched the bone has coming off
the rib all the way around so it's a little more preventable now this is
prime dry aged meat I want to thank National Beef for getting this to me and
look what we have here the culinary meat inspector himself yes it is prime beef
and the good folks at Lafleeta Meats now folks they do quality they've been in
this business for a long time and they have some great products Ken will have
you a link below down there in the description to where you can go online and you can get this but when we talk about prime beef dry aged beef when
we're aging that beef the longer it sits the more flavor the more tender it's
going to be now when starting with prime you've always heard me say hey we're
going to put some lime juice on this deal to break down muscle connective tissue not only these big fellas won't because they are prime dry aged now they
got at least 60 days on them so what does that do the enzymes in there for
the breaking down this stuff and it gives it more flavor more juiciness more
taste now a lot of folks would have this and they just throw this big fella out
there on the grill and they gonna burn now when you're cooking a meat that's
this size folks you've got to cook it over indirect heat but they're cold or
not close to it but remember what we do to keep that stuff tender steam it so
we're going to wrap it in some foil after we season it place it on the grill but the most important factor you got to remember in this whole process let it
warm up so I'm allowing about a minute per ounce that's 40 minutes it's setting
out that way I know it's going to be warmed up and ready to go if you don't
do this you're gonna get such an uneven cook on this rifle by throwing them on
there remember what I've always said in them videos what is two mistakes people
often make overcook under season this is a great big honking piece of meat 40
ounces so we got to give everybody a share so we're going to use our Red
River Ranch original because I'm cooking over good hardwood mesquite today as we've
got a plenty of it down here but first let's get it seasoned up so make sure
you get it on the sides bottom top everywhere rub it in really well we're
going to let it set about four minutes after that before we go directly to the
grill but make sure you get it coated well everywhere well like I told you
let it set with this season on it both sides everywhere coated well what's next
we got to wrap these fellas up what am I telling you right here this is the
Christmas present every man wants just wrap it up in tinfoil lay it under the
tree so folks let's get them over to that fire Bertha didn't make the trip
but her little sister Christine did and she'll do the job so let's get these bad
boys on the grill we have cleaned the grill wire brush greased it a little now
there's still some fires coming out of there so I'm not going directly on it
I'm gonna go on each side of it and we're going to let these bad boys sit
there for about five minutes and then we're going to turn them on the other side and let it go another five minutes so let's let it do its job hope you
enjoy the scenery while we're waiting folks there's a lot of sizzling going on there it is plenty hot so I'm going to rearrange this a little
there's a lot of fire in there it's what you're cooking with what do you call it
live fire! a lot of people will have disagreements and they'll fuss back and
forth what does that bone do but I do think it conducts heat to a certain
point gives more flavor to me a lot of chefs have told me bone don't do that
bone is for eye appeal only hey I'm like the eagle that bone brings me more
flavor and I get to gnaw on it when we're through the reason we wrap these in foil
y'all know so we can slow them down but also what does that help us do it's
getting a more uniform temperature throughout the steak now when we take
them out of that foil it's going to be closer to where we are already at maybe
a really rare we're going to give it good color it's going to get that caramelization because all that flavor has sit right up there on top and come
to the surface but it helps it slow down the cooking to where we're not leaving
it on the grill quite so long over an open flame unprotected but it's been
about five minutes so let's flip them bad boys over you can see we get a
little char here on that bone and warming things up so we are where we're
supposed to be we'll go about five on that side take them out of that hole
finish them up and then we will enjoy the goodness this is hotter than the
Fourth of July in a red ant bed I mean it is hot it will burn you when that
steam comes out of there so you be careful now so folks you can see that good color we're getting so let's slow that down a
little that's what I was after that good instant fear of heat so we're going to
move them over here to the cooler side of the grill what do we got here it is a
radar for alien spacecraft machines yes that you know if somebody's trying to
get here and get your meat before it's done really it's a temperature probe
folks I don't believe in these it's like I told you before if you pulsar a piece
of meat you're letting something out of it so only time I ever use one is when
I'm cooking chicken now I'm gonna try to take these off there when they're rare
to medium rare because that's how they're supposed to be eaten now in
other videos we have done and Sam might have you a link down there or right up
there one where it'll show you this method again about the touch and how that's supposed to feel whether it be rare medium rare or medium but if you
think you just got to have one because this is some high-priced meat you get
you one okay see this sweating and this blood that's coming out right here and
taking effect and you can see a little pulling now I know there's some good
color there and it's time to go I'm after that crust that's what I want
that good texture so when we get to that point let's get him a good flipping over
put him right back out here on that side of the fire now you folks folks got to
use a thermometer I have seen a lot of folks they would stick it in right here
at the time turn it on and watch it till that reaches that temperature and then
pull it off it's done I'm gonna go by the method I've always used and that is
them fingers and touch so folks remember these is big old 40 ounces so
we're gonna have to let them rest for a while but one thing you got to know is
that's still cooking in there just cause we got them off the fire now to ensure
that process that it stays warm and let it rest enough we're going to temp these
big wrestles for about four to five minutes then we'll cut them and the
goodness will take place it's been about five minutes let's take that little pin
off always comes a point to where I get a little nervous still when I cut one of
them but see this good knife goes honking big knife goes with honking big
steak know what I mean I would like to thank Victor and Arthur two of my fans
down there in Brazil for sending me this who got my name on it thank you so much
fellas let's see will it cut a piece of beef now if you want to serve this maybe
family style I'd cut right along that bone and then we just take that little
rascal and go to chunking them up here then you just take it and come right
back through here that's what I'm talking about folks now that back there
has my name on it now folks I've cooked a lot of beef and I have cooked for it I have cooked choice
I've even cooked some roadkill on occasion but what I'm telling you folks
is when you get a piece of prime that is aged and dried this way you can taste it
the minute it hits your mouth that's what that aging process does it gives
such a unique flavor to me the seasoning enhances the flavor it doesn't mask it
fine dining at its best melt in your mouth it is so good and tender I don't
know how to describe that flavor to you but it's it's a little bit sweet a
little bit maybe a little earthy but oh man it is so good so tender I want to
thank the good folks again at National Pat LaFrieda LaFrieda meat hey thank
y'all so much this is great steak. Shan will have a link right there below to where you can go to their website and you can order meat they'll ship it right
to your door just make sure you know how to cook it as we recap this deal let it
come to room temperature let it set to you know it's warm it's going to help
that cooking process throughout make sure that you wrap that rest one full
and you set it out there and you let it steam in there about five minutes each side then pull it out of there and finish it go by that touch like we're
always have but if you think you just gotta have one of them thermometers hey stick it over there when you turn it back on that side get to that correct
temperature you want then you're good to go I thank you for stopping by one of my
most favorite places in the world ranks down here south of hottest Oklahoma it
is good country that old Red River sitting out there has made a lot of memories for me thank you from the bottom of our hearts be sure and hit
that subscribe button but also remember you can subscribe to our newsletter there in the little link below god bless you each and everyone pass the
biscuits and let's have more beef see y'all down the trail you pop it up in your mouth
Oh right right on the shit calm down you're too excited
it's like Christmas I'm sorry you said that's the reason why don't you do it
you