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How To make Fiesta Rib Eye Steaks
4 Rib eye steaks; or top loin
- cut 3/4" thick 2 tb Lime juice; fresh
8 Flour tortillas; 6" size
1/4 c Colby cheese; shredded
1/4 c Jack cheese; shredded
1 c La Victoria Salsa;
- or homemade (NO PACE!) Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), truning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas.
How To make Fiesta Rib Eye Steaks's Videos
Grilled Tomahawk Ribeye Steak - Fool Proof Method - PoorMansGourmet
This is a basic tutorial to cook a Tomahawk Ribeye Steak exactly the way you like it. If you don't know the exact internal temperature for the way you like your steak cooked, you can get one with more information about this recipe on my website:
If you'd like to try some of my other Steak recipes, check these out:
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Grilling Thick Ribeye Steaks:
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Steak and Cheese Sandwich:
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Dry Aged Beef:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
Smoked Tomahawk Ribeye
Hickory Smoked Tomahawk Ribeye – Tomahawk Steak smoked on Gateway Drum Smoker
#smokedtomahawk #tomahawksteak #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Prime Tomahawk Ribeye sourced from The Butcher Shoppe
- Kitchen Accomplice Beef Broth Concentrate
- Killer Hogs Hot Rub
- Killer Hogs Steak Rub
- Thermoworks DOT
- Thermoworks Thermapen
- Red Handle Knife
Tomahawk Steaks are huge bone-in ribeyes. They’re cut off the loin and a long section of the rib bone is left attached to each steak. Now this steak is more than enough for one man, so you may want to find someone to share it with or you could tackle the whole thing if you think you can handle it (I know I can!!)
To kick off this beef party I apply a little beef broth concentrate to the outside of the steak. The concentrate creates a glue on the outside of the steak which helps the seasonings “stick” and it gives the tomahawk a fortified-beefy flavor. You can use olive oil or a little water as a binder; but I’ve been experimenting with the beef concentrate and I like the results.
I hit the outside with a little Killer Hogs Hot Rub followed by a good coating of my Killer Hogs Steak Rub (you could use any seasonings you like on this steak). Once seasoned let it rest for 20 minutes.
I fired up my Gateway Drum Smoker for this cook but you can use any smoker. Royal Oak Lump charcoal and Hickory wood chunks provide the heat and smoke flavor. You want the pit running at 275°F. Once it’s up to temp and the seasoning has melted into the meat it’s time to start smoking.
Insert a probe thermometer into the center of the tomahawk for monitoring internal temperature - I used my Thermoworks DOT . The last thing you want to do is over cook it. Also be careful not to stick the probe into a fat pocket. This will give you false readings.
Place the steak on the cooking grate and close the lid and monitor the temperature. About 10 minutes in I placed a small aluminum pan in the smoker with a melted stick of butter. Season the butter with a little Steak Rub and let it get happy. Once the steak has cooked about 20 minutes (around 100°F internal) flip it over for even cooking.
Start basting the steak with the melted butter when it hits the 120°F mark. Flip it over after a few minutes and baste the other side. As this point I left the drum open so the the butter will drip down and cause a little flare-up with the coals. The flames will give you a little searing action without burnin the steak.
As soon as I see the internal temperature get to 125-126°F it’s done for me. It comes off the drum and rest for 15-20 minutes. I left the probe in the tomahawk, so I could watch the carryover. It stopped at 130°F. I let start to fall back to 125 then it was time to slice.
The smoked tomahawk was cooked evenly across the steak - a perfect medium rare (Right where I like it). The hickory flavor combined with the seasonings and butter gave it a phenomenal flavor. I highly recommend trying this method for any thick steak.
Smoked Tomahawk Ribeye Ingredients:
- 3lb Tomahawk Ribeye Steak 2” thick
- 2 teaspoons Beef Broth Concentrate
- 1 Tablespoon Killer Hogs Hot Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 stick butter
Smoked Tomahawk Ribeye Directions:
1. Prepare drum smoker for indirect cooking at 275°F use a couple chunks of hickory wood on the hot coals for smoke flavor.
2. Rub the entire surface of the tomahawk ribeye with the beef concentrate, season with a light coat of Hot BBQ Rub followed by a coat of Steak Rub. Let the steak rest while the smoker comes up to temperature about 20 minutes.
3. Insert a probe thermometer into the center of the tomahawk and place the steak on the cooking grate.
4. Place the stick of butter in a small aluminum pan and season it with a little Steak Rub.
5. Flip the steak over after 20 minutes so that it cooks even on both sides.
6. Once the internal temperature reaches about 120 degrees start basting the steak with the melted butter. Flip it over and do the same for the other side.
7. Remove the steak from the smoker once it hits about 125-130°F for medium rare or cook it to you’re desired doneness.
8. Rest the steak for 15 minutes and slice.
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Welcome back to Greve's Garage! In this flavor-packed episode, we're celebrating the end of the week with a Friday Fiesta featuring mouth-watering grilled flank steak tacos! Join me as I show you how to marinate and grill the perfect flank steak, creating a tantalizing taco experience that'll kick off your weekend right. So, set aside those wrenches and brewing equipment for a moment, and let's fire up the grill for a weekend win that'll have your taste buds dancing. Also, keep an eye out for a special appearance by our furry backyard friend, adding a touch of feline fun to the mix. Cheers to the weekend, folks! #taco #grilling #weber #steak
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Welcome to BEEF FEST, BBQ Lovers. This one has been in the works for so long...so much so that is only part one of three videos! Here we visit Aguilar's Meat Market in Edinburg, TX for a breakdown on the different kinds of cuts of beef ribs and I walk you through my process of grilling and smoking them to perfection on my Hasty Bake Charcoal Grills. Stay tuned for the next videos and please leave a comment letting me know what other questions you might have about BEEF FEST and beef ribs in general.
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Annyeonghaseyo (안녕하세요)!
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Easy 30 Minutes Meal | Ribeye Steak & Shrimp | Fajita Fiesta Bowl . My family loves a good Taco Fiesta Tuesday and each week I prepare a different 30 minute meal that is healthy and delicious for my family. Vegan options are available simply use plant base cheese and plant base crumbles etc. I am vegan therefore for my meal I add extra veggies and definitely plant base cheese and plant base meats. #eat2livestrong #tacotuesday