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Did you just pick up a big ole tomahawk ribeye and now you want to know how to cook it to perfection on your Big Green Egg? Well, you have come to the right place as this recipe delivers amazing results every single time. For this recipe I am using a Snake River Farms American Wagyu Tomahawk Ribeye, but you can use any tomahawk ribeye you can find. Now sit back, grab a glass of your favorite Merlot, and enjoy this post for Big Green Egg Tomahawk Ribeye
Big Green Egg Tomahawk Ribeye
Get out a binder and your favorite steak rub. Apply the binder to the steak on all sides then generously season with the rub on all sides. NOTE: For this cook I am using hot sauce (FYR Gold) and the Signature Steakhouse rub from Big Green Egg.
Preheat your Big Green Egg to 250°F using the EGGspander Base with a ceramic half-moon insert on one side. Make sure the other side has the half-moon grill grate dropped down to the bottom section of the EGGspander base. This setup will give you a raised indirect cooking zone and a direct cooking zone (used later).
When the temperature is stable, place the tomahawk ribeye on to the indirect side of the Big Green Egg and let it roast until the internal temperature measures 115°F. NOTE: I use a Thermopop to measure the meat temperature during the cook.
This cook took me about an hour to get to an internal temperature of 115°F.
Remove the steak and let it rest on a cutting board while you open the top and bottom vents of the Big Green Egg.
Once the temperature hits 500°F it is time to sear your tomahawk ribeye.
Place your tomahawk ribeye on to the direct side of your Big Green Egg and let it cook for 90-seconds before flipping to the other side. Once you flip the ribeye, cook for another 90-seconds.
When the crust is dark and crunchy looking, remove the steak and place it on a cutting board to rest.
For this cook I used Churn Garlic and Shallot butter to add some extra flavor and punch to the steak. Let this rest for 15-20 minutes allowing the steak to cool down, the internal juices to redistribute, and the butter to melt.
Slice the tomahawk ribeye and enjoy the delicious meal you successfully prepared!
Big Green Egg Tomahawk Ribeye
Equipment
- 1 EGGspander Base
- 1 Ceramic Half-Moon Insert
Ingredients
- 2.5 pounds Snake River Farms Wagyu Tomahawk Steak
- 1.5 tsp hot sauce, as a binder
- 3.5 tsp Big Green Egg Signature Steakhouse Rub, you can substitute SPG here
- 2 tbsp Churn Garlic & Shallot butter, to finish
Instructions
- Remove the steak from its packaging and let it come up to room temperature for at least 2 hours before you plan to cook it.
- Use the hot sauce as a binder and rub it all over the steak. Next use the rub and season all over the tomahawk ribeye, including the sides.
- Preheat your Big Green Egg to 250°F using the EGGspander Base with a ceramic half-moon insert on one side. Make sure the other side has the half-moon grill grate dropped down to the bottom section of the EGGspander base. This setup will give you a raised indirect cooking zone and a direct cooking zone (used later).
- Place the seasoned tomahawk ribeye in to the Big Green Egg on the raised indirect side. Let this cook until the internal temperature measures 115°F. This can take up to an hour.
- Once the tomahawk ribeye measures 115°F, remove the steak and place on a cutting board.
- Open the top and bottom vents of the Big Green Egg all the way and allow the temperature to come up to 500°F.
- When ready place the tomahawk ribeye on the direct side of the grill and cook for 90-seconds then flip and cook another 90-seconds.
- When the crust is dark and crunchy looking remove the steak and rest on a cutting board for 20-minutes. While the steak is resting, place the garlic shallot butter on top allowing it to melt while the steak rests.
- Slice and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
