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Hanging drum-smoked 45-day dry-aged tomahawk ribeye with charcoal chipotle rub

SAM THE COOKING GUY · ♥ 6.3K likes · 167.1K views · 9 min video

Read about steaks in the BrightCulinary Book

Hanging drum-smoked 45-day dry-aged tomahawk ribeye with charcoal chipotle rub, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:48
  • smoked sea salt
  • chipotle chili powder
  • garlic powder
  • onion powder
  • coarse black pepper
  • food grade activated charcoal
Mix the rub: smoked sea salt, chipotle chili powder, garlic powder, onion powder, coarse black pepper and food grade activated charcoal.
The plan: dry-aged tomahawk in a drumSmokedRead
▶ 2:08
  • 1 whole dry-aged tomahawk ribeye
Cut a single bone-in steak from the dry-aged tomahawk ribeye.
Cutting a steak and trimming the pellicle
▶ 2:58
Trim off a layer of the pellicle all round without removing much of the meat beneath.
▶ 3:09
Light charcoal in a chimney, dump it into the drum, and leave the drum open about 15 minutes to get going.
Lighting the charcoal and drilling the drum
▶ 4:52
Tie the steak with string, a couple of snug loops, so the line of fat does not pull apart as it hangs.
Tying and rubbing the steak
▶ 5:07
  • oil
Rub with a little oil, then shake on the black rub.
▶ 5:46
Hang the steak in the middle of the drum, close the lid and hold the drum between 250 and 300.
Hanging it in the drum
▶ 6:16
Lift the steak out, rest it, and cut off the strings.
The reveal, resting and carving off the boneResting
▶ 6:57
Cut the meat off the bone by following the bone along, and slice.
▶ 7:15
Cooked to about 128 internal; let it rest.