AMAZING TOMAHAWK STEAK ON THE BLACKSTONE GRIDDLE! 28" CULINARY AIR FRYER COMBO - LET'S CELEBRATE!

Today, we're CELEBRATING with this AMAZING TOMAHAWK STEAK on the BLACKSTONE GRIDDLE - the 28" CULINARY AIR FRYER COMBO is the perfect GRIDDLE to CELEBRATE 60,000 SUBS! THANK YOU! This AMAZING TOMAHAWK STEAK made on the BLACKSTONE GRIDDLE is the best we've done YET! Check out The Griddle Guys and The Hungry Hussey's take on these monster tomahawk steaks! The Griddle Guys:    • MONSTER Tomahawk Steaks   The Hungry Hussey:    • Time to Celebrate for 100,000 Subscribers!   BECOME A WALTWINS SUPPORTER! Visit our Patreon Page here:   / waltwins   WALTWINS MERCH STORE! https://digitalpromotions.printavo.co... *A portion of all purchases made through the WALTWINS MERCH STORE goes to support Crossroads Missions and their amazing service work! Crossroads Missions https://app.mobilecause.com/form/RWXz... Amazon affiliate links to products used in and for this video (*Some items used to prep food beforehand!) Food Scale - Arboleaf Kitchen Scale (Smart Scale) https://amzn.to/3go7oSA Farberware Self Sharpening Knife: https://amzn.to/3fN9BFB *Disclosure: We only recommend products we use. This post may contain affiliate links that, at no additional cost to you, may earn us a small commission. Thank you so much for supporting the growth of our channel! Here’s our P.O Box - If you’d like to send us something, we’d love to give you a shoutout in an upcoming “Mailtime” segment! c/o Adam Walton P.O. Box 365 Plymouth, FL 32768 Our Process for Cooking 3 LB Tomahawk Ribeye Steak 1 3 lb tomahawk ribeye steak 1 stick of Kerrygold Garlic & Herb Butter Salt to taste Pepper to taste Oil (vegetable or olive oil) Pull the steak from the refrigerator and let rest at room temperature for 30 minutes. Salt and pepper all sides liberally. On the griddle, bring one side to "sear" or "high" heat, and the other side of the griddle to medium/medium-low. Once the sear side is to temp, lay a small amount of oil (we used vegetable, but we also enjoy olive oil for these steak cooks), and place the steak on the oil. Sear for 2 minutes, flip and sear the other side for 2 minutes (this was a 2 1/2" cut of meat, any thinner and we would have seared for 1 minute each side). Once both sides are seared, you can roll the edges on the high side of the griddle to help create a sear around the steak (we didn't do it for this cook, and the steak was still amazing!). On the med/med-low side of the griddle, place a small amount of oil on the griddle, followed by a tbsp of butter. As the butter melts, place the steak on the butter, and cook for 5-7 minutes, basting the steak with the juices coming from the steak. Check after 5 minutes, if the steak is adequately darkened, flip and continue the process on the other side (laying a tbsp of butter down before laying the steak back down). After the second side has been on the griddle for 5-7 minutes, flip and continue cooking this way, flipping every 5 minutes and basting until the internal temp is to your desired doneness (for our 120-125125 internal temp, the process took a total of 27 minutes). Pull from the griddle and let rest 5-10 minutes. Serve and enjoy! Do you love food? Do you love watching freakishly identical twins making, eating, and reviewing food, knowing they love food as much as you do?? If you answered “yes” to these questions, then BOOM, you just found yourselves in great company!! Join the WALTWINS on their journey, through cooking, food reviews, and whatever other shenanigans they find themselves in! As always, we love hanging out, laughing, and enjoying life! Take a timeout from life and laugh with us, because when you're with the WALTWINS, you're family!