How to Cook a Tomahawk Steak on Big Green Egg

Are you craving a juicy, perfectly cooked tomahawk steak? Look no further! This article will guide you through the process of cooking a mouthwatering tomahawk steak on your Big Green Egg.

You’ll learn how to select the perfect steak, prepare your grill, season the meat, and cook it to perfection.

So grab your apron and get ready to impress your guests with a delicious and tender tomahawk steak cooked on your Big Green Egg.

Selecting the Perfect Tomahawk Steak

When selecting the perfect tomahawk steak, it’s important to consider the thickness and marbling of the meat. Choosing the right cut is essential to ensure a juicy and flavorful steak.

Look for a tomahawk steak that is at least 2 inches thick. This thickness allows for a nice sear on the outside while keeping the inside tender and juicy. The marbling, which refers to the fat running through the meat, is also crucial. Look for marbling that is evenly distributed throughout the steak. This fat will melt during cooking, adding flavor and moisture to the meat.

Additionally, marinating techniques can enhance the flavor of your tomahawk steak. A simple marinade can be made with olive oil, garlic, salt, pepper, and herbs of your choice. Let the steak marinate for at least 30 minutes to allow the flavors to penetrate the meat. Another technique is dry brining, which involves rubbing the steak with a mixture of salt and spices and letting it sit in the refrigerator overnight. This helps to tenderize the meat and enhance its natural flavors.

Preparing the Big Green Egg for Cooking

Make sure you’ve properly set up your grill to achieve the best results for your tomahawk steak on the Big Green Egg. Preheating the Big Green Egg is crucial for a successful cook. Here’s how to do it:

1. Start by removing the top and bottom vents from the Big Green Egg. This allows for proper airflow and temperature control. Make sure the vents are clean and free from any obstructions.

2. Light your charcoal using a chimney starter or an electric starter. Fill the firebox with the desired amount of charcoal, leaving enough space for the flames to spread evenly.

3. Once the charcoal is lit and covered in ash, carefully pour it into the firebox. Distribute the charcoal evenly to ensure consistent heat distribution.

4. Place the convEGGtor or plate setter in the Big Green Egg. This helps to create indirect heat and prevent flare-ups.

5. Put the cooking grid back in place and close the lid. Allow the Big Green Egg to preheat for at least 15-20 minutes, or until the desired temperature is reached.

Seasoning the Tomahawk Steak

To enhance the flavor of your tomahawk steak, it’s important to season it properly. There are two great options to consider when it comes to seasoning: marinades and dry rubs.

Marinades are a fantastic way to infuse your tomahawk steak with flavor. You can choose from a variety of options, such as a classic red wine marinade, a tangy balsamic marinade, or even a spicy jerk marinade. Simply combine your chosen ingredients in a bowl, place the steak in a resealable bag, and let it marinate in the fridge for at least a few hours or overnight. This will allow the flavors to penetrate the meat, resulting in a juicy and flavorful steak.

Dry rubs, on the other hand, are a great option if you prefer a simpler approach. You can create your own dry rub using a combination of herbs, spices, and salt and pepper. Some popular dry rub recipes for tomahawk steak include a smoky barbecue rub, a savory garlic and herb rub, or a spicy Cajun rub. Before cooking, generously coat the steak with the dry rub and let it sit for about half an hour to let the flavors meld together.

Whether you choose a marinade or a dry rub, seasoning your tomahawk steak properly will take it to the next level of deliciousness. Experiment with different flavors and find your favorite combination to make your tomahawk steak truly unforgettable.

Setting up the Grill for Indirect Cooking

When setting up the grill for indirect cooking, there are a few key points to keep in mind.

First, understanding the difference between indirect and direct heat is crucial. Direct heat is when the food is placed directly over the flame, while indirect heat is when the food is cooked next to, but not directly over, the flame.

Second, proper temperature control is essential for achieving the desired results. Keeping a constant temperature throughout the cooking process ensures that the food cooks evenly and prevents any overcooking or undercooking.

Lastly, airflow plays a vital role in indirect cooking. Proper airflow allows for the smoke and heat to circulate around the food, enhancing the flavors and creating that delicious smoky taste we all love.

Indirect Vs Direct Heat

Using the indirect heat method on a Big Green Egg will result in a perfectly cooked tomahawk steak. The indirect heat method involves cooking the steak away from the direct flame, allowing for more even cooking and preventing the steak from burning.

Here are the benefits of using indirect heat:

• Direct heat vs open flame:
  Direct heat refers to cooking directly over the flames, which can result in uneven cooking and charring. Using an open flame can cause flare-ups and excessive charring, which can ruin the flavor and texture of the steak.

• Benefits of indirect cooking:
  Indirect cooking allows for a more controlled and gentle heat, resulting in a juicy and tender steak. This method also helps to retain the natural flavors of the steak, as it is not exposed directly to the flames.

Proper Temperature Control

Maintaining a consistent temperature on your grill is essential for achieving the perfect level of doneness in your meat. To ensure that your tomahawk steak is cooked to perfection, you need to employ effective temperature control techniques and avoid temperature fluctuations.

Start by preheating your grill to the desired temperature, typically around 225°F for low and slow cooking. Use a thermometer to monitor the temperature throughout the cooking process and make adjustments as needed.

To prevent temperature fluctuations, avoid constantly opening the grill lid, as this can cause heat to escape. Instead, use vents or dampers to regulate airflow and maintain a stable temperature.

Importance of Airflow

To ensure optimal temperature control on your grill, it’s crucial to understand the importance of airflow. Proper airflow allows for even heat distribution and helps prevent flare-ups. Here are some key points to consider:

• Direct vs. Indirect Grilling

• Direct grilling is ideal for quick-cooking foods like burgers and steaks.

• Indirect grilling is better for slow-cooking larger cuts of meat, like a tomahawk steak.

• Benefits of Reverse Searing

• Reverse searing involves cooking the steak low and slow before giving it a quick sear at the end.

• This method results in a perfectly cooked steak with a beautiful crust and a tender, juicy interior.

When it comes to airflow, make sure your vents are properly adjusted to control the amount of oxygen reaching the fire. This will help you achieve the desired temperature and create a delicious, mouthwatering tomahawk steak. Don’t forget to marinate your steak beforehand to enhance the flavor and tenderness.

Cooking the Tomahawk Steak to Perfection

Once the internal temperature reaches 130°F, you’ll know the tomahawk steak is perfectly cooked.

Achieving the perfect sear on your tomahawk steak is crucial for that mouthwatering flavor and beautiful presentation.

To start, preheat your Big Green Egg to 500°F and make sure the grates are clean and oiled. This will prevent the steak from sticking and help create those desirable grill marks.

Season your steak generously with salt and pepper, allowing it to rest at room temperature for about 30 minutes before cooking.

Now it’s time to sear the steak. Place it directly on the hot grill grates and let it cook for about 3-4 minutes per side. During this process, resist the temptation to move or flip the steak too frequently. This will ensure a nice, caramelized crust forms on the surface.

While the steak is searing, you can baste it with melted butter, garlic, and herbs for added flavor. Use a brush to evenly coat the steak with this delicious mixture.

Once the steak is seared on both sides, move it to the indirect heat zone of your Big Green Egg. Close the lid and continue cooking until the internal temperature reaches 130°F for medium-rare. Use a reliable meat thermometer to accurately measure the temperature.

Remember to let the steak rest for at least 5 minutes before slicing, allowing the juices to redistribute throughout the meat.

Resting and Serving the Juicy Tomahawk Steak

Now that your perfectly cooked tomahawk steak is off the grill, it’s time to let it rest and get ready to serve. Resting the steak is an essential step to ensure maximum juiciness and tenderness.

Here are some important steps to follow for resting and serving your juicy tomahawk steak:

1. Remove the steak from the grill and place it on a cutting board. Allow it to rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more flavorful and tender bite.

2. While the steak is resting, you can prepare some flavor-enhancing marinades or sauces to accompany it. Consider options like herb butter, chimichurri, or a red wine reduction. These additions can elevate the overall taste of your steak and provide a delicious contrast to the meaty flavors.

Nested Bullet Point List:

• Flavor-Enhancing Marinades:

• Herb butter

• Chimichurri

• Red wine reduction

• Serving Techniques:

• Slice the tomahawk steak against the grain to ensure tenderness.

• Present the steak on a platter or individual plates, garnished with fresh herbs for an appealing presentation.

Conclusion

Now that you know how to cook a tomahawk steak on the Big Green Egg, you can impress your friends and family with a juicy and flavorful meal. Remember to select the perfect steak, prepare your grill properly, and season the meat to your liking.

Cooking the steak to perfection requires patience and attention, but the end result will be well worth it. Rest the steak before serving to allow the juices to redistribute, and enjoy your delicious tomahawk steak!