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Welcome back and thanks for stopping by to read my latest post as it has been awhile. Let’s start out with some important questions. First, have you tried Snake River Farms American Wagyu Beef? Second, have you cooked a huge 2.5 pound Tomahawk Ribeye? Finally, have you ever used the “Caveman” method to reverse sear a steak? Well, if you answered “no” to any or all of the proceeding questions you are in luck as this post walks you through all three! Now sit back, grab a glass of your favorite Cabernet Sauvignon, and enjoy this post for Big Green Egg Caveman Tomahawk Ribeye.
Big Green Egg Caveman Tomahawk Ribeye
Let’s start by describing this amazing cut of beef from my friends at Snake River Farms. This American Wagyu Tomahawk Steak is amazing in both size and flavor. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Each steak is the width of a rib bone which results in a generous cut about 2″ thick. These large steaks include the coveted cap of ribeye so they’re amazing in appearance and incredibly delicious. If you are looking to add some “show” to your next neighborhood grilling session… this is the steak to do that with.
To get started remove the steak from the packaging and cover with a 50/50 mix of Kosher Salt and coarse ground black pepper. Let this sit at room temp while you start the grill.
NOTE: for this cook, I used a Big Green Egg setup for indirect cooking using the ConvEGGtor
.
Get the charcoal lit and set the temp to 350° F. For a kiss of smoke flavor, add some Pecan Wood Chips
before putting the steak on.
Once the Big Green Egg is holding temperature, put the Snake River Farms Tomahawk Ribeye inside and let it roast until the internal temperature measures 120°.
For this cook that took about an hour, but check 20-30 minutes in using your Thermoworks ThermoPop instant read thermometer. and flip the steak when you do.
Now comes the fun part. Remove the Snake River Farms Tomahawk Ribeye and let it rest for 10 minutes or so while you set up the Big Green Egg for the “Caveman” cook. Some of you may not be familiar with this style of cooking and that is ok as it can be intimidating at first. Basically, you throw the meat right on the coals and cook it for a minute or two each side. For a larger cut of meat, cooking this way is a great way to do it and adds so much flavor and gives the meat a beautiful crust. This is cooking at its most basic level and you can read more information about it here.
Big Green Egg Caveman Tomahawk Ribeye
To get your Big Green Egg setup for the Caveman cook open the bottom vent all the way, remove the ConvEGGtor and grill grate, and leave the top of the Egg open.
Once the coals are screaming hot, close the bottom vent so you prevent flare ups and put the Snake River Farms Tomahawk Ribeye directly on the coals. Cook this way for a minute or two then flip. Make sure you are wearing heat resistant grilling gloves
to protect your cooking hand when handling the bone of the ribeye.
After you are done searing both sides, remove the Snake River Farms Tomahawk Ribeye (carefully) and let rest before slicing.
Slice this beautiful steak up and enjoy. One of the best cuts of meat you will ever have.
Big Green Egg Caveman Tomahawk Ribeye
Ingredients
- 2.5 pounds Tomahawk Ribeye
- 1 tsp Kosher salt
- 1 tsp Black Pepper
Instructions
- Preheat the Big Green Egg to 250°F setup for indirect cooking.
- Season the tomahawk ribeye with salt and pepper.
- Place the seasoned ribeye in to the Big Green Egg and let cook until the internal temperature measures 115°F.
- Pull the steak off the Big Green Egg and remove the ConvEGGtor and grill grate. Open top and bottom vent all the way and let the lump charcoal get red hot.
- When the coals are read hot, place the tomahawk steak directly on the hot bed of coals. Let this cook 90 seconds then flip the steak to the other side and let it cook 90 seconds more. When the crust is looking good, pull the steak and rest 15 minutes before slicing and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Going at this technique tonight in Dallas , TX. Shovel we scrape or clean any residue from the tomahawk after the “caveman” method, prior to eating?
Not one thing… any residue is actually great flavor and color.