Big Green Egg Tomahawk Ribeye
This recipe for Big Green Egg Tomahawk Ribeye produces great results. You will deliver a perfectly cooked steak every time!
Servings: 4 people
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!