Chef Tom reminds me of a smaller more clean cut version of Action Bronson lol. I bet hes a cool dude to have a bbq with and throw back some cold ones.

Chef Tom, I am really loving your show. Keep up the great work!

Another great video Chef Tom!

awesome! I literally did this method yesterday for the wife and I. only difference was I added butter with the oil to get a nutty flavor. I like your videos. please keep em coming

Sometimes less is more, this method displays exactly that! Great job Chef Tom

Perfection! Great cook Chef Tom!

This technique works great on a regular stovetop, as well. Great channel.

Ever since I made my wife pan seared rib eye steak no matter how good I think any other techniques for cooking rib eye is, she still prefers this method. I do it on the stove top with just salt and pepper btw. Everyone that has tried it names it the best steak they've ever had. Super simple to make as well.

such an amazing recipe with so many flavors. i react the exact same way every time too lol. never gets old

That looks Divine thanks for this video 😋👌🏻👍🏼

now I really want that steak, everytime I watch one of your vids, I just want to try cooking what you've made! best food channel!!!

THIS IS THE BEST COOKING CHANNEL ON THE NET.

Looks great!

I will have to try that on my Big Joe, thanks!

I'm totally with you on the Rosemary. It does make for an amazing steak! So, did you leave the KJ lid open during the entire cook? If so, I bet that fire was blazing HOT!!!! Fine looking steak at the end Tom. I do love a nice Ribeye brother!!! Cheers, Troy

These videos always give me ideas for what I'm cooking next. I would love to get some ideas of sides I can cook on the Yoder to go with all the meat I'll be cooking

Awesome video. Another example why I'm a loyal subscriber

nice work...great steak....some awesome camera work too

That was a real nice cook there Tom. that steak looked awesome and with the rosemary just put it over the top. you could even tell it was good from your look on your first bite.

Keep them coming Chef Tom. Maybe y'all should do a seasoning video of you're favorite rubs y'all are sponsored by. Good day though.

What a great method, i love it, seems like a nice way to take a typical grocery store ribeye and make it taste like a fancy steakhouse ribeye

"you might need to give a moment" classic

My first reaction would be to flip that steak after about 3 mins but this technique is really interesting. Gonna give it a try. Thanks Tom!

great video, would like to see more of the Kamodo Joe in action

Chef Tom, Hello from Los Angeles- I've been following mostly all of your recipes and they are great. Would love to see a baked beans recipe in the smoker.

Nice, as always! It's awesome to see how you become more and more comfortable in front of the camera :)

Oh man that looks good. The way it's filmed is also great. Wonder what kind of camera is used. Keep it up!

Great vid allthingsbbq!!!!!!!!!!!!!!! Hey Chef Tom you should show us how to cook a Bison Steak on a cast-iron!!!!!

I'd love to see more fish and seafood cooks from you in the future.

Love Killer hogs rubs!

Hey man luv ur videos...ive been learning from you..alot of great tips and techniques! Thank You... So can you show me how to make BBQ Whole chicken halfs..with the same bite thru skin like the chicken thighs you showed us? Thank You..Roy from Austin...

Steak looks great! I would love to see a Beef Tenderloin Roast one time.

I've been doing the cast iron/rosemary/butter baste thing for about a year now(stovetop). I prefer it over grilled any day. I also do a rosemary rubbed chucky in the Dutch oven over the fire while camping. Best braised beef ever. My wife's rosemary plant is turning into a stick.

3:35 "You might need to give me a moment" XD

Now that's a mouthwatering steak !!!!!!!!!

Is it a good idea to make a rosemary infused butter to cook with the ribeye or is rosemary too pungent on the palate to try that? Could goat cheese be a nice complimentary flavor to add at the end of the cook? I really enjoy your videos and content! Thanks so much. Suggestion: I’d love to see a series on developing not only barbecue sauces but different types of salsas with different types of peppers. I like hot stuff being from Texas but some peppers are just so acrid that they overpower the rest of the salsa’s ingredients. Cooking them also change the taste as it does with onions. Continued success!

I would like to see how to cook the baked potato casserole I get at my local barbecue joint Pok-e-Jo's (Austin, TX) or your version if you have one. Thank You!

ATB, I had a question. I use red oak charcoal to cook my tri tip (Santa Maria style) in my standard Weber grill. Using the new "Smoke" from Thermoworks, I was able to watch and the unit recorded the carryover. I was amazed to see the tri tip carryover 18 degrees. I Pulled it at 125 and rose to 143. Too far done for us and that was the thicket part of the tri tip. Is it typical for a bigger cut of meat (compared to a ribeye) to carry over more? Thanks and keep up the great videos!

du machst sehr schöne videos ich bin total begeistert und schaue dich gern liebe grüße aus Deutschland.......you make a verry nice job hello from Germany

what is your favorite way to sear a steak? A cast iron skillet? Caveman? With grillgrates? If so with grillgrates upside down or right side up? 2 charcoal baskets filled with a full chimney over regular grates? I really like the cast iron sear, but I find that over 2 baskets of charcoal, I burn up all the seasoning on my lodge skillet. Any solution to that? Thanks man, I really love your channel. It's the best blend of gourmet cooking with barbecue on KZfaq.

Good idea grinding down killer hogs seasoning.. I like there BBQ rub gta try this on my next steak

Hey Chef Tom! Loving the videos. Wanted your opinion on the age old question.....BGE Vs Kamado Joe - i'm sure with your experience you've used both extensively. Is it much of a muchness? Which have you preferred and why? Thanks! And thanks for the awesome vids!

Any idea what temperature the skillet gets to?

nice video... how thick was the steak? thanks

could you make a video of your favourite side dishes to go with the meat?

@allthingsbbq do you have a recipient for smoked filet mignon?

I'm always surprised when I don't see clarified butter being used over vegetable oils...so much better.

that looks awesome! I've been planning on getting a joe for some time but that looked like a lot of charcoal for one steak, is there a way to extinguish the fire so you can reuse the coals again? thanks from Wiltshire England.

Id always render some of the fat and use butter and garlic, thyme instead of rosemary as well.

So I've seen you cook on a pellet cooker and now a Kamado style smoker. What's your preference and why? Just curious.

you should try the sous vide technique

What's the benefit of doing this on the komado in a cast iron? I don't understand the point of that. The steak looked fantastic and I love your channel, I'm just curious about the cooking method.

Wings for the Super Bowl.

What charcoal do y'all use/suggest?

can u do a smoked bacon wrapped turkey breast with some kind of cream cheese stuffing

Shoutout to Malcom Reed for the rub

man does that looks good..ever make beacon wrapped pork chops stuffed with some kind of stuffing we like apple stuffing...

Why use the grill, since you didn't close the lid did you get any smokey flavor?

I always hear how you need to leave the steak alone for 5~10 minutes after cooking. Was that done with this steak?

you should do some mexican style sometime

can you do some pork chops?

RIEYEAY STEAK ANYTHING, BELONGS TO OLA, SO, IS THE MANSION IN THE FIRST PICTURE.

i prefer thyme over rosemary

beef ribs!

Bacon rapped pork chops!!

😘🖒🖒🖒🖒

Make your own rubs and sauces bro. I have no idea what was in that store bought rub?

Tom can I put weed on there instead of Rosemary ?

Keep it all BBQ bacon wrapped BBQ meatloaf

How about some game meat? Venison, wild boar, elk, etc.

You didn't let it rest! WTF?

not really a fan of scorched rosemary.

Veggie Oil #cmonman?

Let me get this straight, you have a grill that is set up and providing heat, but decide to use a shitty Lodge cast iron pan instead?

Seems like a huge waste of time and money (ie charcoal cost) to use a grill the same way you could your indoor range or outdoor gas grill/burner. Maybe if you shut the cover in between bastings to give it a smoky wood fired like cook and flavor. But it doesn't seem like that's happening here. Just saying.

great video, would like to see more of the Kamodo Joe in action