Reverse seared Tomahawk

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. 

Cooking surfaces

Stainless Steel Grid
Plate Setter

BBQ Temperature


Main ingredient


Cook Type




  • 1 Tomahawk Steak
  • Maldon Salt
  • Pepper (only use after the cook).



  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. 


Steak cooking temperatures when fully cooked:

  • Rare – 52C
  • Medium Rare – 57C
  • Medium – 63C
  • Medium Well – 68C
  • Well Done – 74C

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg