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!
Keyword Big Green Egg, Ribeye Steak, Snake River Farms, Tomahawk Ribeye