The trick is to smoke the meat and not make the meat smoke
RIB-EYE TOMAHAWKS WITH HORSERADISH SAUCE
Date: April 02, 2016 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
I started out with some great steaks: 1 1/2” thick, bone in, USDA Prime grade rib eyes.
The steaks were Frenched and simply seasoned with olive oil, Kosher salt and freshly ground black pepper.
The horseradish sauce used: Dijon mustard, sour cream, prepared horseradish, fresh chives, Kosher salt & freshly ground black pepper.
The ingredients are combined.
The finished horseradish sauce was refrigerated until just before serving.
The steaks had rested for about 30 minutes and were placed on the cast iron grill grate of the egg which had been preheated to 700 degrees.
I turned and flipped the steaks a total of 3 times. I combined the flip with the turn to try to keep the flareups down.
After the steaks were seared, I brought them inside to rest for 15 minutes. I placed the adjustable rig with the pizza stone on the Egg and reduced the temp to achieve a 400 indirect setup.
With the Egg at 400 degrees the steaks went back on for about 5 minutes a side. The AR with the grill grid at Level 6 allowed me to cook them raised indirect.
When the steak were turned I placed a pat of butter on each steak. This helped give the steaks a creamy finish and flavor. I pulled the steaks when they reached 135 degrees on my Themrapen.
Time to eat! The steaks were rested for 15 minutes and were served with some soft rolls and baked beans along with the horseradish sauce.
The steaks were simply amazing. The had a great beefy flavor with a creamy buttery finish. The insides were a perfect medium rare and were moist and tender.
The horseradish sauce, which was quite similar to the Tiger Sauce served with Baltimore Pit Beef sandwiches, was a great pairing with the beef steaks.
A meal fit for a king! I had little notice to get this meal together so I was hoping for some great steaks and a great meal. Instead this was one of the best steaks I have had.
this cooking method seems to have retained most of the juices and moistness (the juice you see is from the beans). The inside was an even medium rare throughout.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
Eric Mitchell’s MORE BBQ AND GRILLING on the Big Green Egg and Other Kamado-Style Cookers came out less than a week ago. The second recipe I made from it turned out one of the best steaks I have ever had. I wasn’t sure I was going to be able to cook this Saturday. I needed a recipe that I could act on quickly and still make a really great meal. This recipe was a home run and certainly achieved my goals. I started off with some 1 1/2” thick bone-in USDA Prime Grade ribeyes. The name of the recipe came from the shape of the bones and meat of the rib-eyes after they were Frenched. Mine didn’t look so much like a tomahawk as the one in the book but I didn’t lose sleep over the shape-the taste is what matters. These rib-eyes were simply seasoned with olive oil, salt and pepper and were seared at 700 degrees to mark them. They were then rested for 15 minutes while the Egg was changed over and cooled down for cooking at 400 degrees indirect. This method is popular among Eggheads and this was the first time I tried it. Many times I simply fired up a second Egg at the lower temp for the indirect part. I figured I’d give this method a try for days when all 3 Eggs are busy. It turned out a steak that was about as perfectly cooked as I have seen. It was a perfect medium rare almost from edge to edge. I am guessing this is a benefit of the cooking method. The simple seasoning let the great beefy flavor come out and the Horseradish sauce was an excellent pairing for this meat. Bottom line: Other than a thick Cowboy rib-eye, this is the best steak I have ever had. My guests agreed.
More BBQ & Grilling on the Big Green Egg and other Kamado-Style Cookers: