Cook The Tomahawk Steaks
Place the steaks inside the Big Green Egg and then close the lid. Leave them to cook for approximately 4 hours or until the meat probe reads the steaks getting to the set temperature.
Once the tomahawk steaks reach the desired internal temperature, remove them from the Big Green Egg and then remove the grills grid and replace them with the cast-iron grid.
Add more fuel to the firebox and then set the temperature of the grill to 250 degrees Fahrenheit. While waiting for the grill to reach the desired temperature, cut the tomahawk steaks separately.
Get the tomahawk steak and hold them with the bones facing up. Use a sharp knife to cut in between the bones to separate the steaks from each other and then let them rest for a little bit.
Place the tomahawk steaks on the cast-iron grid and then let them cook with the lid closed. Open after one minute and then turn the steaks around to create a chequered sear mark.
Close the lid for another minute before flipping the steaks over and then repeat the process. Add more salt and ground black pepper on the steaks if needed and then set them to rest a bit.
Letting the tomahawk steaks rest will help them keep the juices inside. Plate them with potatoes and wine or your favorite side dish and serve the tomahawk steaks while still warm.
How To Cook The Perfect Rib
Once the BGE is running steady around 300 degrees and your Rib-eyes have rested in the fridge to let the meat absorb the seasoning, it is time to get them on the BGE. Start out by simply putting the steaks on the grate and closing the lid.
Once the steaks are on the grate remove the top vent and set aside. After about 2-3 minutes youll notice flames starting to sear the steak and the temperature rising fast in the BGE. You can flip them and close the lid.
After another two minutes it is time to check the temperature. Being Rib-eyes, I like to pull mine at 130 degrees. Once they are plated youll find that they will have rose another 5 degrees ish which will bring you that perfectly cooked steak. Enjoy!
How To Cook Flank Steak On The Big Green Egg
At this point the Big Green Egg should be holding steady right around 450 degrees and the Flank Steak should be up to room temperature.
Once this is done its time to move the Flank Steak to the Big Green Egg to get the cook going!
Place the flank steak on the Big Green Egg and close the lid.
After about 2 minutes burp the Big Green Egg and flip the flank steak. You should start to see some coloring but if not, dont worry just close the lid and let it continue to cook.
After another 2 minutes go by flip the flank steak again. At this point you should grab your thermal pen and start temping the steak.
If you dont have a thermal pen, I highly recommend getting one. They are super cheap and instantly display the internal temperature of any meat, chicken, fishI prefer my steak to be medium so I pull it at 145 degrees.
Obviously you can cook it more or less to your liking but I think 145 degrees is the perfect temperature to pull it.
Once the flank steak is pulled from the Big Green Egg simply let it rest for about 10 minutes. This will allow the meat to better retain the moisture and help prevent it from being so tough.
With that being said, flank steak is naturally a tougher steak.
After about 10 minutes is up thinly slice the flank steak. It is now ready to eat and as you can see it has a perfect pink color in the middle in which it is ready to be devoured by the family or guests.
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The Perfect Steak Ttt
Cooked on my Big Green Egg. A Weber kettle grill will probably work, dont know about a gas grill, but it aint the same. Thats my Big Green Egg in its environment to the left.
For openers, buy a really good steak, at least one inch thick, two inches is better. I prefer Porterhouse, but Rib Eye will do. Bone-in NewYork will do, as well. Youll know it when you spot it in the meat case and cant walk on by. This one is a Raleys two inch Choice Ribeye.
Build a great fire, to burn HOT for 20 minutes or more once it reaches full strength.
Open bottom vent fully and leave the top vent off.
When the fire is ready, put in the grate use the cast iron grate if you have one and close the lid. When temps reach 500°F, put on the steak and close the lid. Dont worry about grill temperature any more.
steak cooks
Sear 2 minutes and turn, 2 more minutes and turn, 1 minute and turn, 1 minute and turn, close all vents, cook 2 minutes and turn and check internal temps of steak youre looking for 115°F, keep cooking and turning at 2 minute intervals until you reach that. Remove to a cutting board and let rest for at least 10 minutes.
off the grill and ready to rest
Here is a picture of my notes:
Slice across the grain and serve.
steak is sliced about half inch thick
Served with 2012 Bonny Doon Le Cigar Volant Reserve, sun dried tomato risotto and a small green salad.
steak onna plate with rissotohappy carnivours at table
we enjoy the steak with risotto
Basic Recipe from
What Not To Do
I have quickly turned into an EggHead a fanatical user of the Big Green Egg. Not only have I fallen in love with this grill, but I love the EggHead community.
I posted a couple of pictures of my new Big Green Egg experiences on social media, and instead of casting judgement, EggHeads from around the world offered sincere advice about how to use the egg.
The first time I fired up my egg, I attempted to grill a steak. It didnt go so well. Im used to cooking steak on a gas grill set to high.
I usually grill them 7 minutes per side. Out of habit, I cranked up the heat on the egg, placed the steak on the grate, shut the lid and let it go for 5 minutes.
When I opened the lid and flipped it, the outside was completely charred.
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What Is Flank Steak Good For
Flank is the leanest of the two. Its a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautéing. But because its so lean, it can be dry and tough if overcooked or sliced too thicklyits important to cook flank to no more than medium and slice it very thinly against the grain.
How To Grill The Perfect Steak On The Big Green Egg
Posted by Robyn | Nov 29, 2011 | Beef, Steaks, Burgers, Big Green Egg Recipes, Keto Friendly Recipes, Paleo Friendly Recipes, Recipes
While the Big Green Egg does low and slow and hot and fast, I think some people still find that grilling the perfect steak on the BGE can be a little daunting. Most people most likely started out on a different grill and worked up to a Big Green Egg, and had their previous grill tuned in for the perfect steak.
The egg is different because you will sear, and then close her down. Unlike other grills where you may go to direct to indirect after searing, the egg needs to be shut down while the meat rests. Essentially, you will sear and then roast the steak in your egg which is the same way they will cook your steak at a nice restaurant.
Take a look at the guide below to help you determine what temperature your steak should reach! If you are wondering about what internal temperatures other proteins should meet, check out my BBQ Calculator! To determine what temperature your meat is at, I recommend using an internal read thermometer, such as Thermapen.
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How Do I Get My Green Egg To 600 Degrees
Fill Lump Coal to the Top of the Firebox Quite a few people say that the firebox needs to be full of lump charcoal to achieve these hot temperatures above 600 degrees. This just simply isnt true as ½ filled firebox will still get the job done. It is however recommended to fill the BGE to the top of the firebox.
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Flank Steak Vs Skirt Steak Vs Hanger Steak
Many people are unsure what the difference between these cuts are. While they are all similar to the flank steak they do have a few differences.
The hanger steak is also similar to the skirt and flank steaks. The hanger steak, also known as the butcher cut, is located in the upper diaphragm or plate of the cow.
After further research it is known as the butcher cut because there is only one piece of meat on each cow. Historically, the butchers would keep this piece for themselves, thus the name butcher cut. The hanger steak is known as the most tender steak on the cow outside of the loin.
The flank steak, also known as London broil, is known as the lower abdominal muscle . The flank steak is known to have a distinguishable grain. This is due to a well exercised muscle due to its location on the cow.
The skirt steak tends to have more fat than the flank steak. When cooking this means that the skirt steak has the tendency to be a little more tender and juicer.
The skirt steak also comes from the diaphragm of the cow which is right below the loins. It is also longer and more flat than the flank steak.
Flank, Skirt, Butcher Cut and Hanger steaks are all fairly similar. They are so similar that you can use them interchangeably. They are also all excellent in quesadillas, tacos and even burritos.
–If you want more backyard tips including recipes, how-tos and more, make sure you
What Is Dry Brining
Restaurant chef’s often season steak heavily with kosher salt, or dry-brine the steak a few hours before cooking and allow it to rest in the refrigerator on a cookie sheet. The salt causes a chemical reaction and will work magic on the meat making it more delicious.
The dry brine method of salting a few hours before cooking is a restaurant secret and is only now becoming more popular in home cooking.
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Can I Use Regular Charcoal In A Big Green Egg
Lighting DOs & DONTs. Never use lighter fluids, charcoal briquettes, self-starting charcoal in the Big Green Egg as they permanently contaminate your EGG with petrochemicals, tainting the flavour of your food. Do not cook at high temperatures on your first cook. This may damage the gasket before it can properly seal.
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Setting Up The Big Green Egg
Season your steaks liberally on both sides with soy sauce, Worcestershire sauce and your favorite steak rub, and let it rest at room temperature while you light your egg.
To light your Big Green Egg, add lump charcoal, filling to the first line. Tuck a natural charcoal starter into the charcoal and light it. Let it burn for about 10 minutes with the lid open.
Place the cooking grate into the egg and close the lid. Adjust the temperature to about 550F degrees. The bottom vent will be wide open and the top vent will be mostly open.
Last Nights Perfect Steaks
I recently put up a post discussing methods used to cook steak. Some tweets followed and linked me up with some tips on how to grill perfect steaks.
Last night I gave this perfect method a try on some tenderloins and it delivered big time. I wont post the process in detail but you can view it on the True North Barbeque blog: How to Grill Perfect Steaks. The steaks were also accompanied by some great sides roasted potatoes with onions, asparagus, and baby garlic .
I fell short in a couple areas of the perfect method and learned a few lessons
A big thanks to for the great advice and many tasty nights ahead!
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Preheat The Big Green Egg And Season The Steak
Load the firebox of the Big Green Egg with charcoal and ignite them right away. Place the convEGGtor inside and the grid and then close the lid of the Big Green Egg grill.
Let the Kamado grill get up to 130 degrees Fahrenheit while you season the tomahawk steaks. Place the ribs on a roasting rack before putting them on a drip pan and then season them.
You can either season the steaks right now or do it later after they cook. The benefit you get from seasoning the steaks before grilling is that you get the salt deeper in.
Seasoning the steaks after the grilling will let the salt melt on the surface, giving you a great flavor while also making the tomahawk steaks meaty flavor stand out with every bite.
Place a meat probe inside the core of the steaks and then put the pan in the grid. If you have the Big Green Egg dual probe remote thermometer, that would be great for a better guide.
Set the temperature on the meat probe to 48 degrees Celsius which is around 120 degrees Fahrenheit. Wait for the Big Green Egg kamado girl to reach the desired temperature.
Grilling The Perfect Steak On A Big Green Egg
I bought a Big Green Egg a few weeks ago. Great investment, but after moving from a propane grill, to say I was overwhelmed is an understatement. Since I bought it, Ive grilled 2-3 times per week with the aim of nailing the perfect flavors, the perfect sear, the perfect grill. Burgers and hotdogs? Okay, so those arent too difficult, but steak. I kept misfiring.
After a lot of experimentation, yesterday I grilled the second best steak Ive ever had Im not one to sit here and brag about my grandpappys recipe and how much better it is than your grandpappys. So when I say its good, I mean, its really good. Look at them!
First things first, you need to buy the perfect meat if youre gonna grill the perfect steak. Hear me out on this because I was just as skeptical as you probably are. Buy . Amazon? Yep, Amazon. The meat is delicious. Tender. Juicy. Now, Im hungry again.
You can add whatever rub youd like. Butter or whatever floats your boat. For us, rub the steaks down with some Adams Reserve Steak Rub. Before throwing them on the grill, pull the steaks out of the refrigerator for about 30 minutes. Fire up the grill while youre waiting.
Bring the grill to 650°F . Next, put the steaks on and let them cook for 2-3 minutes to get a nice sear. Youll cook them with the grill dome down. Safety reminder: Make sure you burp the egg when you open it up.
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