- [Cook] So, since we
got something special like a tomahawk ribeye, we're outside to do a reverse
sear on the Big Green Egg. (soft banjo music) So I've got this beautiful
tomahawk ribeye here, and I wanna do something really special, so I'm gonna do a reverse
sear on the Big Green Egg. The great thing about the reverse sear is you're slow cooking to bring
it up to that medium-rare, and throughout this process you're introducing a little bit of smoke to give it some extra flavor. This'll help you accomplish
a perfect doneness, and then at the end,
I'll crank up the heat and give it a nice char to get that crust that
is just so delicious. So, I'll get into the
steak here in a minute, but first I'm gonna start off with everything you
need to get this going. So, here we have some starters. This'll help get your coals going without having to use
lighter fluid or a chimney 'cause you especially don't
wanna use lighter fluid in a Big Green Egg. Next, I've got a little bit of hardwood, a little apple-hickory mix. You can use whatever you personally like, then I have the diffuser, I wrapped it in a little
bit of aluminum foil. This just really helps to
keep clean-up nice and easy. So, most importantly I've
got the Big Green Egg that I've filled partially
with some nice, lump, charcoal. So, I've got these charcoal starters that I'm just gonna put
right into the coals, and bury them underneath a little bit to get these coals started. While this gets warmed up, let's talk about this beautiful tomahawk. So, what makes a tomahawk ribeye? A tomahawk is a bone-in ribeye
with the long bone attached. Most bone-in ribeyes end about here, this has the full rib
that goes down to here. It really just adds a
wow factor to this steak. It's still your ribeye, but it looks more impressive when you serve it to your guests. If you wanna find a steak like this, go to your local butcher shop, and ask your butcher where to find one. To get the full flavor out of this steak, I'm gonna season it with nothing but a little salt and pepper. I'm gonna go on liberally with this because this is a large steak, it's almost more like seasoning a roast because it's so thick. Now that I've got it well seasoned, let's get the grill assembled. All right, the first thing I'm gonna do is get these wood chunks into the grill. They'll just help to
add some extra flavor. Next, I'm gonna go on with the diffuser. So, the point of the diffuser is to keep the direct
heat off this ribeye, that way you kinda cook it through before you get that sear on it. Top of that I'll get the grate. Now, most importantly, we'll get steak on. Now that we've closed the lid, I'm gonna adjust the
airflow on the bottom. Let's close this to about an inch, so I'll adjust the regulator on top to about a quarter-turn open. I'm really targeting about 300 degrees. I want a nice, gentle heat to
bring this up to temperature before I hit it with that hard sear, that'll ensure a nice, even
doneness throughout the steak. If you try to put this
steak just over direct heat, like you would a thinner cut steak, you would have it really
charred on the outside, and still kinda raw in the center, and you wouldn't have a nice,
even doneness throughout. So, it's time to check the
doneness of this steak, it's been cooking at about 300 to 325 for a little over an hour. Now, that cooking time will vary depending on the thickness of your steak. So, we'll get a burp. Now, we'll open. All right. (grill sizzling) All right, so it's at about 112 degrees. So, that's about where I want it because, again, when I put this on to sear it's gonna continue to cook. Get this guy off the grates, reserve him for later. Then, I gotta get these grates off, and here I've got this handy
tool for just such a purpose. (grill sizzling) Remember not to put that anywhere that it's gonna burn anything 'cause it's still extremely hot. We're gonna double up a couple towels because this thing's pretty hot. (grates sliding on grill) These grates back on. Now, I'm gonna open, gonna open this vent all the way, and I'm gonna leave this open for a minute just to let this fire get raging hot. So, I've already seen the
flames start to come up, it's starting to get real hot. I'm just gonna close the
lid with this fully open, that way I can really preheat this grill because I'm only gonna
go on for a flash sear with this tomahawk. So, real quick before I
get this back on the grill, I'm gonna wrap the bone in aluminum foil. The thing about this is, you're going on an extremely hot surface, and you don't want that bone
to just char and become black. So, a little bit of foil
will help prevent that. (aluminum foil crunching) All right, now this grill surface
is already at 600 degrees. So, we've got a screaming
hot temperature for this to get a good sear. I'm just gonna take that, and put it right over these flames. (grill sizzling) So, over this high of heat, it really only needs a
sear for a minute or two. (grill crackling) All right, so its seared
on the second side. I'm gonna pull it off to
check the internal temperature to make sure it's right
where I want it to be. (grill crackling) Can you hear that crackling? All right, so I'm gonna check this in the thickest part of the steak. So, we're right at 120 degrees. Though it was cooking low and slow, now it hit a high, direct heat, so we're just gonna let it
rest for a little while. So, I've let this rest
for about five minutes. I checked the temp, and
it was just hitting 130, which is at the low end of medium rare, but just how I like it. If you like your steak
cooked to a different degree, check out our doneness chart, and that'll help you find your
perfect target temperature. I'm gonna start with unwrapping this bone. (aluminum foil crunching) The foil did its job, and it doesn't look too
pretty at this point, so let's get that off of there. Let's cut into this beautiful steak. So, reverse searing on the Big Green Egg is really a perfect way to treat this special steak in a special way. And, I gotta say, nothing
is more impressive than a tomahawk ribeye to show off to all your friends and family. Check out our other video where we cook a prime
rib on the Big Green Egg. Thanks for joining us outside today while we cooked this
amazing looking steak. (light banjo music)
