47 thoughts on “Grilling and Reverse Searing a Bison Tomohawk Steak on The Big Green Egg

  • Love everything you do, but please don't let your burgers or steaks to burn that heavy. It is so painful to watch for such a good piece being destroyed…the flames are too high and strong, I suggest to wait for the charcoal to get white)))

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  • What is the name of the song you used in this video sir

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  • Great steak! Still can't compete with my PBJ sandwich I'm eating while I watch your video

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  • Man I am very hungry for that now my mouth is watering

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  • Great piece of meat brought to perfection by a truly expert craftsman. I cook on my BGE 12 months out of the year, and I live in New England. The BGE works in all kinds of weather, and is limited only by the endurance of the operator. My only issue with the reverse sear is that it’s rather hard on the gasket. Even if you’re extremely careful, the gasket will eventually harden, and then you’ve got to go through the whole new gasket routine, something I don’t enjoy doing. Here’s a workaround: while you’re cooking the steak, put a cast iron skillet in a Weber Gas Grill, ( hey—doesn’t every BGE owner keep one just a couple of feet away?) and run the temp up on it. Then plunk the steak onto the skillet, 2 min per side, and voila! There’s your reverse sear. Alternately, you can put the steak directly on the gas grill and achieve the same result. And no, you won’t lose any precious woodsmoke flavor because your meat picks it up in the first several minutes. After that, it doesn’t absorb any more smoke, so you can transfer the meat without impairing it’s taste any.

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  • Handy tip: Put the seasoning in a bowl and roll the meat around in it hence collecting most if not ALL of the seasoning. That way you dont waste 3/4 of it

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  • Damn, Years ago I liked a Medium Steak, had my kids and started eating everything more Medium Well, because they would steal bites, and I just can’t go back to eating a bloody steak! NO WAY! If it’s not Medium Well or so, and Blistering Hot, Just keep it…. ?‍♂️???

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  • That's a bit more char on the outside and a bit too blue inside for my family, but I'd still eat it…

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  • Creo que se quemó por fuera en el sellado. Al abrir la parrilla con el corte adentro observé que estaba la llama muy fuerte . Quedó un poco negro y por dentro faltó cocido para mi gusto. Le resta presentación al ver el resultado final.

    Termino medio o 3/4 y buen trabajo de sellado es lo ideal para esos cortes.

    Animo amigo, sigue practicando que en los asados se aprende con el tiempo.

    Te recomendaría usar cortes menos caros si estas aprendiendo ó ver algunos videos que te expliquen bien como se hace un corte de esos y con ese grosor.

    Saludos cordiales. Desde baja , Mexico.

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  • Idk placing the steak on the grille then picking up and putting down just to run the other sides ? Just seems silly to me why not just season the entire steak and place on grille. Seems like wasted steps to seem “professional” but anyway great video I love all cooking vids! Will be looking for more my friend

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  • the only thing red meat needs is salt and pepper thats it…… less is more….. so want to grill

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  • "see this juice is running down" means blood….
    we have a raw bloody half cooked steak, enjoy 🙂

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  • How does that probe wire not melt? That Bison Steak looks great & extremely juicy.

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  • My brain exploded at the last scene when they showed the plating close-up.

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  • I’ve tried so many times to eat undercooked steaks… medium or medium rare, I just can’t do it. I find it inedible. My personal preference is for a medium well or well done steak

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  • Oh lord the shorts brother ? just kidding lol love all the videos brother

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  • Pepper and Salt is all i was teached to use on my gamy meats

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  • So I don't have to worry about my steaks being engulfed in flame? Steak this weekend, for sure.

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  • Quote John Torode, what a way to cook, what a way to eat, what a way to live,.

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