Master the Perfect Reverse Seared Tomahawk Ribeye on the Big Green Egg

🔪Reverse searing on the Big Green Egg allows for slow cooking the steak to achieve a perfect medium-rare temperature while adding a smoky flavor.

🥩A tomahawk ribeye is a bone-in ribeye with the long bone attached, adding visual appeal and wow factor when serving.

🔥Using hardwood chunks and adjusting the grill's airflow helps control the temperature and add extra flavor to the steak.

🌡️Checking the steak's internal temperature is crucial to achieve the desired level of doneness, with a target of medium-rare for this recipe.

🥩Letting the steak rest after cooking allows the juices to redistribute and ensures a juicy and flavorful final result.

Can I use a different type of steak for reverse searing?

—Yes, you can use any thick-cut steak for reverse searing, but the tomahawk ribeye is recommended for its flavor and presentation.

Where can I find a tomahawk ribeye?

—You can find a tomahawk ribeye at your local butcher shop. Just ask your butcher for assistance.

Is it necessary to wrap the bone in foil?

—Wrapping the bone in foil helps prevent it from charring during the high-heat searing process, ensuring a visually appealing presentation.

What is the recommended cooking temperature for reverse searing?

—A temperature of 300 to 325 degrees Fahrenheit is recommended for a gentle heat that cooks the steak evenly without charring.

How do I know when the steak is done?

—Check the internal temperature of the steak using a meat thermometer. For a medium-rare doneness, aim for around 120 to 130 degrees Fahrenheit.

00:00In this video, we learn how to master the art of reverse searing a tomahawk ribeye on the Big Green Egg.

00:30A tomahawk ribeye is a bone-in ribeye with the long bone attached, which adds a wow factor when serving.

01:20The reverse searing method involves slow cooking the steak to a medium-rare temperature while introducing a smoky flavor.

02:52Controlling the grill's temperature is crucial for achieving the desired doneness and flavor, using hardwood chunks and adjusting the airflow.

05:46After cooking, it's essential to let the steak rest, allowing the juices to redistribute and ensuring a juicy and flavorful final result.