Prepare to embark on a primal culinary journey that will transform your backyard grilling into a legendary feast! This Big Green Egg Caveman Tomahawk Ribeye isn't just a meal—it's a showstopping, jaw-dropping experience that will make your taste buds roar with excitement. Imagine a massive, bone-in ribeye cooked to absolute perfection, with a crispy, caramelized exterior and a melt-in-your-mouth interior that will have your guests wondering if you've secretly trained with professional chefs.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 tomahawk ribeye steak
- Salt
- Pepper
- Olive oil
Instructions
- Remove the tomahawk ribeye from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Prepare your Big Green Egg by setting it up for indirect heat, targeting a temperature of 250°F (120°C). Add natural hardwood lump charcoal and stabilize the temperature.
- Pat the steak dry thoroughly with paper towels to remove any excess moisture, which helps achieve a perfect sear.
- Generously season the entire steak with kosher salt and freshly ground black pepper, creating a thick, even coating on all surfaces.
- Drizzle a small amount of olive oil over the steak, ensuring it's lightly but completely coated.
- Place the steak on the grill grates using the indirect heat method, with a convEGGtor or heat deflector to create a controlled cooking environment.
- Use a reliable meat thermometer to monitor the internal temperature, cooking until the steak reaches an internal temperature of 110-115°F (43-46°C) for medium-rare, which typically takes about 60-90 minutes.
- Once the desired internal temperature is reached, remove the heat deflector and increase the Big Green Egg temperature to 500-600°F (260-315°C) for a final sear.
- Quickly sear the steak on both sides, creating a dark, caramelized crust, approximately 2-3 minutes per side.
- Remove the steak from the grill and let it rest on a cutting board for 15-20 minutes, allowing the juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally drizzling with a small amount of olive oil or compound butter.
Tips
- Temperature is Key: Allow your steak to reach room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Moisture Management: Pat the steak completely dry before seasoning. This crucial step helps achieve that incredible, crispy exterior crust.
- Seasoning Strategy: Don't be shy with salt and pepper. Create a generous, even coating that will enhance the steak's natural flavors.
- Indirect Heat Technique: Use the Big Green Egg's indirect heat method for slow, controlled cooking that preserves the steak's juiciness.
- Invest in a Quality Meat Thermometer: Precision is everything when cooking a premium cut like a tomahawk ribeye. Monitor internal temperature carefully.
- Resting is Non-Negotiable: Always let your steak rest after cooking. This allows juices to redistribute, ensuring every bite is succulent and flavorful.
- Slice Against the Grain: When serving, cut perpendicular to the muscle fibers to maximize tenderness and eating experience.
Nutrition Facts
Calories: 1200kcal
Carbohydrates: 0g
Protein: 80g
Fat: 90g
Saturated Fat: 38g
Cholesterol: 280mg
