The Tomahawk steak is a real statement. A lovely bit of rib-eye on a long rib bone looks the part on a BBQ, and is so tasty on a Big Green Egg. 

The reverse sear is the way to cook one of these beasts, making sure the meat is cooked perfectly, while having a lovely crust. I like to finish the sear on a cast iron surface, making sure the whole face of my steak forms the beautiful crust. 

Method

1. Take your steak out of any packaging and allow to come to room temperature. This may take an hour or more.
2. As it’s warming up, sprinkle liberally with Malton salt on both sides. This will dry brine the steak, drawing out a little moisture but also locking on more moisture during the cooking process. Some people will dry brine their steaks overnight.
3. Setup your Egg for and indirect cooking, using the ConvEGGtor feet up with the stainless steel grid on top. Set the Egg to 110°C.
4. Use a meat thermometer such as the Meater+ to monitor your steak as it is cooked.
5. Cook your steak at 110°C until it reaches 48°C internal for medium rare or 53°C internal for medium. This is only the first part of the cook, your steak isn’t done and it certainly won’t look it.
6. Once it’s at your desired temp, take your steak off and wrap in foil.
7. Now take out your ConvEGGtor and setup your Egg for a direct cook with the surface of your choice. I would either use a cast iron searing grid or a cast iron plancha (flat surface).
8. Bring your Egg up to 250°C and give your surfaces a couple of minutes to get nice and hot. 
9. Now sear your tomahawk on both sides for around 5 minutes until a nice crust has formed. 
10. Take your steak off the Egg and slow it to rest for 15 minutes. 

Don’t ever add pepper to your steak before cooking it. The searing temperatures are too hot for pepper and will burn it, turning it bitter.