Why the Bone-In Tomahawk Is the Best Cut of Steak - Prime Time
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- čas přidán 18. 03. 2018
- On this episode of Prime Time, hosts Brent Young and Ben Turley stroll over to St. Anselm, Williamsburg's favorite neighborhood steakhouse. The guys are at St. Anselm to talk about their massive bone-in tomahawk (or rib-eye) and how to cook a steak that big.
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I used to be addicted to The Food Network. I don’t think I’ve watched in almost two years thanks to well produced and interesting shows like this one. Love these guys!
Salted steak with ice cold Coca Cola is an amazing gift from god to some of us, including me.
such pleasant hosts, the way the chefs said it was fantastic sounded genuine like they enjoyed their company, insightful but letting the chefs shine. these 2 guys are good hosts
I love how well tiny Biff Tannen and a tall Earl Hickey work together.
I say,well spotted old chap
Lmao
@Tyler Leyden Yes, I JUST stole it from you a year ago.
this needs to be like 20 minutes long???? So good
Just went there yesterday and I was blown away by the vibe of the place and the food was insane. We sat at the chef bar and watched them prepare all the meals it was great to watch Kayla and Cuba and Sylvia take so much care with every item. Without question I will go back.
Love the "As close to water" request and sure enough Coors Light. At my place we serve it on ice and a straw.
To be fair they probably had to be alert for service but if I won I bet I would not be requesting water.
Wish the video were much longer. Great chefs and hosts. Love this series. 👍
Tosh T This was terrible
@@jwonder7618 Agreed. And hipster millennials wonder why they are despised by the rest of society?
@@chuckschillingvideos hello, it goes against my better judgement to ask this, but I'm curious to hear your perspective. What turns you off about this video?
I’m glad to see they didn’t French the bone. One of my favorite things about bone-in rib-eye steaks is gnawing the meat off the bone.
These guys are very down to earth, almost low key. Very refreshing.
I'd happily watch you guys in a series, with 30-45 min per episode. Love your work. 🤙🏻
Where is Nick? Where is the Meat Show? Need to know about a steak's profound plethora of umami.
Don't forget about funk
Rusher0229 maillard reaction too!
We need to know if it's the platonic ideal
Such palatable mouthfeel
Don’t forget his descriptions about crescendos of dry age flavor
When I thought they couldn't be more hipster they go and buy Pabst.
lets be different so we will all drink the same crap beer
Walter Bonilla You need to understand. It’s the only beer they can afford to drink while living off of Dad’s weekly bank deposits, so his Hipster son can live his dreams in the big city. Far far away from the burbs they grew up in
That beer is so crappy, it makes me want to give up alcohol. Almost.
It's because it's cheap m8
Papst is iffy... it can be really good or kinda skunky.
These four seemed to have such great chemistry; it made the video so much fun to watch.
Dude!!!...I was so totally drooling all the way through this delectable video, drowning under tidal waves of sheer pleasure !!!
"You guys can choose the beer, sure you know the beer selection across the street..." All that gets them amazing Coors L and PBR!!!
Hahaha, yea right?
I understand the naked steak approach, but I love caramelized onions with any steak.
If you like that try also heating a couple tablespoons of olive oil in a pan, add just a pinch of curry powder and let the powder sink, scoop the oil from the top onto your caramelized onions on the steak
Just found this amazing channel! I’ve been watching for three hours. 😂you guys are great 👍 just subscribed!
you guys are great very entertaining . I was a scratch baker for 17 years. and worked in law enforcement parttime . then went full time Enforcement so I love all your stuff. new to your channel
The bone is always my favorite!
What i really dont understand about the tomahawk is the price, or at least the price in norway. You can buy a very good piece of ribeye for 38$ pr kilo / 17$ a pound, but the tomahawk, which basicly just is added bone, is over double the price (same oxes). I dont believe there is a way to justify that price...
Cause they lose money by not not selling the ribs.
I think you are right about not being able to justify the price difference. I think a tomahawk is just trendy. @Chris Call. I don't think it has anything to do with not being able to sell the ribs. Beef ribs are not that popular.
Just get the boneless ribeye or the regular bone in ribeye. It’s the same steak just no bone or less bone
Gregory Thoman short ribs are incredibly popular
Yeah, cause that bone is $40 of the $200 price tag!
I genuinely enjoyed this episode. One of the best.
Wow. The best cooking advice, the best grilling, the best beef. Thanks.
I love these guys! Their approach to guests is so great.
However I do miss the Icon, that is Nick Solares.
I personally like that the new videos aren't just a rearrangement of the words "crescendo", "maillard", "coats the mouth", "funky" and "profound"
Instead we get a couple of low energy hosts who laugh at everything and seem pretty clueless.
and where is lucas?
the short guy is so lost like why is he even there
One of my favorite restaurants in the world. I've never had anything less than awesome there.
atomly v v
atomly about how much do u pay for a complete steak meal there? The tomahawk ribeye meal of course lets say 40oz?
Incredible cut of meat. Did my first tomahawk last winter and can't wait to do another! Great video.
First of all I want to say I was born and raised in Williamsburg. I love to see a new up coming business do well. Welcome to the South side and for that steak I can't wait to come home for a visit. You will definitely have my business.
I cannot stop watching this channel on my lunch break. I love the content!
i feel like i just watched a blind double date
Beef ribs are honestly one of my favorite cuts of beef. Like it curbs my craving for beef while being a little fun to eat, and normally it’s pretty cheap. Except prices are slowly increasing, but tbh still worth it
Great program, such a lovely one
I love the Tomahawk, but the bone in porterhouse is still my personal favorite
Likewise. That tomahawk cut looks prehistoric
porterhouse is only bone in.
This is profoundly not nick
M Fr hahahaha
Where's the Malliard reaction?
I am in love with the steak and staff.
Fantastic hosts and good video. Subscribed
I love a good bone in ribeye but the extra 5 inches of bone sticking out the end of a tomahawk I find to be a bit gimmicky
"let the butter melt" .... never melts
um idk if u know this but real butter doesn't melt all the way. It just gets soft. Now margarine in the other hand melts all the way.
@@billzjr222 not to mention when it comes to food photography and getting that perfect shot generally the food is ice cold to hold shape and color
This episode definitely could have gone on longer the chemistry between he cooks and the guys was great!
I really love this series
Ya’ll sack nick solareclipse?
I really like this place
They have a location in DC? That's amazing! Can't wait to go on over when it's reasonably safe to do so!
When I make steaks, I constantly move them around and flip often. My wife plops a steak down and forgets about it for 7 minutes, then flips it over. Without fail, she always asks why my steaks come out better and I tell her clearly that I flip often, put the gristlier parts over the hottest heat without letting them char, explain the benefits of a reverse sear for her medium to well-done taste, etc etc and the next time she cooks a steak she plops it down and leaves it sitting untouched for 7 minutes until its time to flip. She's great at cooking a lot of things that I suck at, but red meat is her self inflicted kryptonite. Her Dad taught her this one old school method, and she will not waver from it. It drives me nuts, because steak is so easy.
Umm, sir…this is a Wendy’s
A good steak paired with the crappiest beer.... but hey if their enjoying themselves thats what counts.
Edit: Those two chefs should have their own show.
EVERY store in Brooklyn has Sam Adams Cherry Wheat or Blue Moon Belgian White. Those are my go to's. Lol!!
@@delvesdg Give Brooklyn beer a shot you won't be disappointed they have something for everyone.
Gotta love how the butter isn't melting on top of that tomahawk.
forreal. That's a cold steak. Disgusting.
@@ggp1847 I might have posted the initial comment 2 years ago but I'm still here, and that is still one cold ass steak. Disgusting is right.
That looked amazing!!
Man that looked so good
You didn't identify the spinalis dorsi. Or point out the maillard reaction on the meat.. this is far from the platonic ideal
Exactly- the CAP or the Deckle... the best
"Why would I pay for that bone?" Because you have a dog who will absolutely love it... duh
PSA: don’t give your dogs cooked bones, they can shatter more easily than raw bones and can hurt the dogs and their insides
@@FrostyTES I might be wrong, but I think thats only for chicken bones
@@FrostyTES that's chicken bones Adam. Please tell me you dont own a dog.
@@hughmungus1235 Actually, he is correct. This advice is everywhere, including the American Kennel Club. Didn't know myself until I watched a friend's 125LB German shepherd eat a tomahawk ribeye bone (as in chew and swallow) in 20 minutes.
NOOOOOO never give a dog a cooked bone!!!!!!! Only raw. Come on people don’t we all know this ?!?!?
Mmm looks good, I got some New York Strip steak for dinner tonight I picked up from the butcher shop I work at. My favorite steaks are butter steaks and ribeyes.
confirmed this tomahawk is off the chain, had it before christmas two years ago and was well worth the price, also hugely appreciate that this place is walk in only so anyone can show up and get a table
Whose complaining about getting a huge tomahawk bone? There’s a whole meal on that alone.
That thing has midnight written all over it.
“You know more about steak than us can you tell us some tips on cooking”
“Yes turn it often”
i heard that, and i imagined Chef Gordon Ramsey screaming 'YOU DONKEY!!"
@@ClimaxBassmnT 100%
That, that steak! Is made me so hungry! You guys have so many more places like this in the states than the UK - I’m jealous!
The chefs are a sublime fan I see
Why didn't the butter melt?
Was the steaks they ate cold?
It’s likely the butter was cold from being refrigerated and it’s also likely they’d left the steak to rest as all steaks should.
you're dreadful
@@amberwillis5528 if the butter was frozen and if the steak was in a reality T.V. show type induced coma not just rested maybe
The butter is so thick
Banish knows best. He taught me well.
Beautiful stuff
Ya know, its nice to hear that chefs are flipping their steaks a few times. (I had a hang up
about that for quite a while) Ive always done it because I figured I didnt know enough
about what I was doing. Thought they could be better if I didnt.
3:52 overly long wow
Is this series replacing The Meat Show?
Looks great . Ribeyes have just never been my fave . I love tri tip so so much
Man, when they were cutting that steak. Now I know why my dog drools when he's watching me eat steak.
world class cut of meat and you wash it down with pisswater coors light? wtf? lol
Might as well just drink tap water...
Was thinking the exact same thing
Wong Jefx tab water actually be better.
it was pbr ..but yeah pisswater
Roger D buy some glasses
Where's nick?
I love their beer selection. I’m drinkin a bud light rn
EYYY the sublime reference I didn't know if I liked these guys but they won me over
I like these two hosts but I fking miss the platonic profoundness!
I also miss the deep, deep notes
And the funkiness
Dude looks like biff from back to the future. "Make like a tree and get out of here"
I thought he same thing!!!
I don't see it, i think he looks more like Biff's grandson Griff,
Love the sublime reference!
That tomahawk ribeye looks amazing!
My friend moved in that neighborhood...he said everybody has neck beards and bicycles...
Do they juggle
Where is nick?
why they dont reply where is nick?
He went up a chicken' s ass for an egg sandwich.
When they said it taste great and the Sous said yeah it was.. that’s because it’s a rare occasion that they get to taste what they made.. I felt that lol
great video thanks for sharing.
You mean why the tomahawk ribeye is a rip-off and scam. Your paying double than what a bone in ribeye cost and not getting much more meat or flavour. So pretty much your paying double for a bone sticking out the end
Damn, this would have been WAY better with Nick. Bring back the Meat Show!
Transition Point He would've told us about the concussive crunch and smokiness from the grill and how the maillard reaction has penetrated the meat to make the most platonic ideal of a steak. And we would've had "he was a skinhead!!" comments. It would've been glorious lol
Andrew Lazar 😂😂😂 You *GOTTA* love the hypocritical, SNOWFLAKES!
honestly i like it when they were experimenting sausage making , it was the first episode , i want more experiment with these guys...
I love it all. Just need to know and see *When does the hand washing take place?*
Where's the meat show? I miss nick solares.
Dude I think he got fired or somethign
yeah he was involved in the whole #metoo situation surrounding lambs on the balearic islands.
jaczekdertuerke you can't actually be serious 😂
Jacob Nam-Krane Yeah, he definitely wasnt the platonic ideal
www.eater.com/2016/5/11/11659320/an-apology-from-nick-solares
What happened to the meat show. Best show ever.
Watched this so many times, definitely enjoyed the video. But still wish they'd ACTUALLY explain what makes the Tomahawk the best cut of steak to the audience.
Nothing offends me more than seeing a steak getting pre-cut like that. I want a whole beast of a steak, all together.
Easily my favorite cut. 45 day dry aged.
Jake Hunter but why? The bone adds weight and you can’t eat it. It’s just a ribeye with deadweight attached
800lb Gorilla they trying to brain wash us in buying that product I hella notice that too
It's a great tasting cut for sure...but a waste, especially with all the weight in the bone...Just a ribeye.
A super thick porterhouse will always be the best imo....You like those?
Because grilling it with the bone in makes the meat infinitely more tender and juicy than the standard ribeye.
mbenzs I would always choose a ribeye (bone in or not) over a porterhouse. I'm just not a fan of strip steak, which makes up the majority of a porterhouse. Also, you do realize that porterhouse steaks have a huge bone in them too, right?!
Damn I love this show
This and Porterhouse should be experienced by everyone.
Best steaks I know come from my own kitchen. Only two words: Sous Vide
idk about that slowly brought to temp in a smoker might have sous vide topped, or sous vide finished with smoked dry aged beef fat
I don’t even know who this nick person is that people keep talking about
The old host of this tyoe of show, he has the Meat Show which was mainly about steaks, everyone had a love/hate relationship with him. He was annoying and stuff but everyone still enjoyed it.
I would love to try this cut of steak...Medium rare at that... Me and my wife would absolutely love this‼️
More of this!
you lost me on the cheep beer. i get hipsters and all but that is just a joke with those nice steaks
Desire Not Deserve depends on where you live and what people sell around you. As far as national brands Fat Tire is great. But local breweries are where it's at.
You may hate IPAs at first but try it a few times and you'll be hooked.
There are lots of different types that go better with different types of foods. When I lived in Germany, I immediately loved drinking a good Weissbier (dark for me) with meaty, fatty foods. In Italy I loved having a Birra Moretti with a thin crust salamino and chilli pizza. Im from Scotland and my favourite local brew to drink is Innis & Gunn which is a strong beer slightly aged in old scotch whisky casks. Do some digging - it's always best in my opinion to find the best local brews over the best imports.
you're so right, that cow didn't live his whole live to die and be drank with hipster beer. It should be drank with a full bodied red, a zinfandel so dark that it looks black is what I would choose.
It is quite literally a joke.
A joke they are making on purpose.
Wait, what happened to Meat Show?
www.eater.com/2016/5/11/11659320/an-apology-from-nick-solares
shoot sorry thought that article was recent! nvm
winter No biggie
Cost cutting. These guys work for almost nothing.
winte
The Modern Rogue meets cooking. Love Prime Time.
It looks so gooooood :)
"what kind beer do you want"?
"Any that is the closest to water".
XMetalMatter Rammstein light beers go much better with food, dark beers are good when you want to have a few and get tipsy.
John Davis I was quoting them. Do you even watch the whole video?
XMetalMatter Rammstein obviously you were quoting them, I did watch the whole video. I was giving my reasons why they may have said that. Don't be so sensitive, no one's out to get you.
John Davis obviously, I didn't ask the reason. Don't be so sensitive.
XMetalMatter Rammstein what are you talking about? You made an assumption I didn't watch the video and I told the reasoning behind my response. You don't have to ask. If you quote something said in a video it leaves it open for responses, for speculations. it's called conversation. If you quote something, people may talk about that quote! You're being dramatic.
Outta curiosity how much would that steak cost?
Gonna give it to ya straight, it ain't cheap at $2.95 an ounce.
an arm and a leg
Eater hear you loud and clear lol
bones are free. Boneless steaks cost more per pound so it works out the same.
DomTorreto if you asked that restaurant to cut the bone out, they would charge you the same. They have to cover their costs with a healthy profit margin. Ruth's Chris will charge 20% more per oz for tomahawk. Maybe that's 30% when accounting for bone mass? It does make it better. That premium is due mostly to rarity though. At a restaurant there is the show off factor. Not all restaurants will charge as high a premium I'm sure. Butchers don't charge as high a premium. If tomahawk steaks became more common, that premium would drop. Very little of the premium is actually paying for the value of the bone. Most is just because people are willing to pay it due to rarity. Let's make it more common. Also, there is a butcher in Houston that is currently selling tomahawks for less per pound than normal bone in ribeyes to celebrate father's day. Its possible your local butcher wouldn't charge too much of a premium either.
Chef: 'let the butter melt on there'
The butter: *not melting
The Ribeye Cap (Spinalis Dorsi) rolled up, cut into steaks is the pinnacle of beef
This guys are not the plutonic ideal of hosts #comebackNick