The trick is to smoke the meat and not make the meat smoke


  Date: April 02, 2016
  Favorite: Beef
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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.
Recipe Source:
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Mourad New Moroccan

More BBQ & Grilling on the Big Green Egg and other Kamado-Style Cookers:

Rib-Eye Tomahawk with Horseradish Sauce- eBook.
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
  • BGE Cast Iron Grill Grid
  • CGS-Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • BGE S-S Grill Grid (Level 6)
  • SR 19" Locking Tongs
  • Ranch-T Lump Charcoal