I will show you how to take a gigantic Rib Eye Steak (aka Tomahawk Steak) from raw to in your belly, on the Big Green Egg (aka BGE).

Cast Iron Grate for the BGE:
[ Ссылка ]

Weber Tongs:
[ Ссылка ]

OXO Salt or Pepper Mill:
[ Ссылка ]

Gear We Use for Our Videos:
[ Ссылка ]

DIRECTIONS
1. Procure a large bone-in Tomahawk RibEye Steak (I got a Prime cut from Costco) and salt and pepper generously. 2-3 lbs is ideal.

2. Take the meat out of the refrigerator, and let it sit for approximately one hour so it isn't too cold inside.

3. Using lump charcoal, get your BGE to about 500-550F, and then cook about 6-7 minutes per side, finishing the edges for about 1-2 minutes. I prefer aftermarket cast iron grates.

4. Wrap the meat in aluminum foil, but not before you slather one side with some butter.

5. After about 6-8 minutes, unwrap, slice, and eat.

Visit our Site: [ Ссылка ]
Socials: @TwoBitDaVinci

You can Help Support Two Bit da Vinci by following our affiliate links. It's free, and we get a commission to help us keep doing what we love. Two Bit da Vinci is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Thank You,

Chris & Ricky

свернуть