How to Cook a Tomahawk Steak on Big Green Egg Like a BBQ

You want to know the biggest myth about grilling a tomahawk steak on a Big Green Egg you know It’s that it’s somehow too difficult, too fancy, or only for professional chefs. Seriously, that’s just not true!

While it looks incredibly impressive (and it is a gourmet cut), with the right guidance, you can absolutely master it. In fact, your Big Green Egg makes it surprisingly straightforward to achieve steakhouse-quality results right in your backyard.

This isn’t some ordinary steak; it’s a magnificent, bone-in ribeye with that iconic, long “frenched” bone, making it a true showstopper. It’s perfect for those special occasions or when you simply want to totally impress your taste buds (and your guests!).

What’s the best grill for a thick steak like a tomahawk?

Your BGE isn’t just any grill; it’s a kamado-style ceramic beast designed for precise temperature control. It nails the perfect reverse sear every single time.

Its thick walls hold heat like a champion, giving you unbelievably consistent results. We’ll show you exactly how to harness its power for the best tomahawk steak Big Green Egg experience.

Many guides just cover the basics. But you’re looking for more, right? This isn’t just about cooking a great steak; we’re covering everything from choosing your meat to a full Tomahawk Steak and Eggs on Big Green Egg recipe for an epic brunch (because why limit perfection to dinner?!).

You’ll get actionable tips, real-world troubleshooting (say goodbye to grill mistakes!), and even specific advice for grilling tomahawk steak Big Green Egg style, no matter if it’s hot, cold, or windy outside. Get ready to cook the steak of your dreams, and totally crush it every single time.

Tomahawk Steak Basics: What Exactly Are We Grilling?

Okay, let’s get down to basics. “What cut of meat is a tomahawk steak?” and “Is a tomahawk steak just a ribeye?” These are common questions people ask. And the simple answer is: yes, a tomahawk steak is essentially a bone-in ribeye.

The big difference, and what makes it so visually dramatic, is that extra-long, cleaned bone – what we call a “frenched bone.” This isn’t just for show, though; the bone actually helps with even cooking and can even add a little extra flavor to your steak.

These cuts are huge, typically weighing around 2.5–3 lbs, and their impressive size makes them hugely popular in steak houses and in today’s vibrant BBQ culture. Sometimes, you’ll hear people call them a “cowboy steak” too, which is basically the same thing but usually with a slightly shorter bone.

Now, let’s talk about why your Big Green Egg is the absolute best choice for this incredible piece of meat. While other grills certainly have their place, the Big Green Egg truly shines for a steak like this.

Its thick ceramic construction is a game-changer; it means the BGE holds and radiates heat incredibly evenly. This is a massive advantage over many pellet grills, like a Traeger, or even typical thin-walled charcoal grills, especially when you’re dealing with a thick cut that needs precise temperature management.

You see, the BGE’s unique airflow system allows for precise temperature control that’s hard to beat. You can effortlessly hold super low temperatures for the slow, gentle cooking (the “reverse sear” phase we’ll master) and then crank it up to screaming hot temperatures for that incredible, crispy crust.

This versatility is why your kamado grill is simply superior for this particular job. While competitors like Kamado Joe and Vision Grills are also excellent kamado grill comparison points, the Big Green Egg’s legacy, robust accessory ecosystem, and massive, passionate community support truly make it a standout for consistent, top-tier results. For achieving that perfect tomahawk steak BGE cook, you really can’t go wrong.

Getting Your Steak Ready: From Butcher to Grill

Many people believe getting a premium steak like a Tomahawk Steak on a Big Green Egg means a trip to some super exclusive, expensive butcher. That’s not always true. You can find fantastic cuts, often even grass-fed tomahawk steak, without breaking the bank. It just requires knowing where to look!

A. How Do I Pick the Best Tomahawk Steak? (The Butcher’s Secret!)

You might wonder, but it’s simpler than you think. Essentially, you look for a few key things.

• Marbling Matters: Look for plenty of marbling. These are the little streaks of fat running through the meat. Indeed, marbling melts during cooking. Consequently, it keeps your steak juicy and adds incredible flavor.
• Color Check: The meat should have a vibrant, deep red color. Furthermore, the fat should be creamy white, not yellowish.
• Ideal Thickness: Aim for a steak around 2-2.5 inches thick. This thickness is ideal for our cooking method. Ultimately, it allows for that perfect reverse sear.

B. Where Can I Actually BUY a Tomahawk Steak? (Regional Sourcing Guide!)

This is a big question for many grillers. Finding a great tomahawk can be tricky, depending on where you live. However, don’t worry! We’ve got you covered with both local butcher shops and fantastic online meat suppliers.

• USA: You have excellent options. For instance, check out high-quality local butcher shops. Additionally, trusted online purveyors like Snake River Farms and Porter Road deliver. They often offer amazing grass-fed tomahawk steak options. You get them right to your door.
• Canada: Seek out premium online meat suppliers like Carnivore Club. Alternatively, visit your favorite local, specialized butcher. Many larger cities boast fantastic shops for high-quality cuts.
• Australia: Track down reputable butchers specializing in ethically sourced grass-fed tomahawk ribeye, such as Victor Churchill in Sydney. Moreover, explore excellent online meat delivery services across the country.

C. The Critical First Steps: Seasoning & Room Temp

You’ve got your beautiful steak. Now, how do you prep it? People often ask, “Should I let my steak come to room temp before grilling?” or “What’s the best seasoning for tomahawk steak?”

• Prep Your Steak: First, pat your steak super dry with paper towels. This step is crucial. Then, season it generously with coarse kosher salt and fresh black pepper. Don’t be shy with the seasoning; this thick cut needs it.
• Room Temp Magic: Let your steak hang out at room temperature for about an hour before grilling. This simple step is vital. Indeed, it helps the steak cook more evenly. Consequently, it prevents a cold center.

Mastering the Reverse Sear: Your Tomahawk’s Secret Weapon

Many grillers new to premium cuts feel intimidated by terms like “reverse sear.” They might think it’s some overly complicated chef technique. However, nothing could be further from the truth! It’s actually a straightforward method.

Furthermore, it guarantees an incredibly tender and juicy steak. It’s the secret to perfecting your grilling tomahawk steak Big Green Egg style.

A. What in the World is “Reverse Searing” and Why Do I Need It?

You might be asking yourself, “What exactly is reverse searing and why should I care?” Here’s the simple breakdown.

Imagine you’re baking a giant, thick cookie. You wouldn’t blast it with super-hot heat right away, right? It would burn outside and be raw inside! Well, reverse searing is just like that for steak.

• First, we cook it slowly at a low temperature on your Big Green Egg. We do this to get it perfectly done all the way through, from edge to edge.
• Then, after it’s mostly cooked, we blast it with super-hot heat. This happens for just a minute or two on each side. Ultimately, this creates that amazing, crispy, flavorful crust.

Easy peasy! This method guarantees a tender, juicy interior. Moreover, you get that irresistible perfect steak crust. This truly explains reverse sear explained in the simplest terms.

B. Your Step-by-Step Big Green Egg Reverse Sear Guide:

Now, let’s get into the nitty-gritty. People often search for “How to reverse sear a tomahawk steak on Big Green Egg” or “Big Green Egg tomahawk temperature guide.” This guide will walk you through it precisely.

1. Set Up for Success (Low & Slow Indirect Cook):

   • Get your BGE ready for indirect cooking. Use the ConvEGGtor (plate setter). This creates a barrier. Therefore, it keeps direct heat from charring your steak too fast.
   • Stabilize your BGE at a target internal temperature of 250°F (121°C). Use your probe thermometer – precise temperature control is crucial here.
   • Place your seasoned steak on the grill grate over the indirect side. Insert a reliable probe thermometer into the thickest part of the meat. However, avoid touching the bone!
   • People Also Ask: “What internal temp should I pull my tomahawk steak before searing?” Aim for 110-115°F (43-46°C) as your pull temperature. This ensures a perfect medium-rare result after searing.
   • This low and slow grilling typically takes 45-90 minutes. Nevertheless, always go by internal temperature, not just time!

2. The All-Important Rest (Don’t Skip This!)

   • Once your steak hits that 110-115°F (43-46°C) internal temp, pull it off. Let it rest on a cutting board while your Big Green Egg gets hot. This short resting period helps the juices settle. Consequently, it makes your steak even juicier later.

3. The High Heat Sear (Time for That Sizzle!):

   • Now, remove the ConvEGGtor. Open your BGE’s vents wide open. This cranks the temperature up to a screaming 600-700°F (315-371°C). We’re talking lava hot!
   • Sear your steak for 1.5-2 minutes per side. Continue until you get a beautiful, dark, crispy crust. If desired, you can rotate it slightly. This creates those cool cross-hatch grill marks.

4. Final Temp Goal:

   • Aim for 130-135°F (54-57°C). This is for a perfect medium-rare doneness. Simply, adjust your sear time slightly. Do this if you prefer it rarer or more done.

5. The Second Rest (Patiently Waiting for Perfection):

   • Rest your glorious tomahawk for another 10-15 minutes after searing. Do this before you slice into it. This is super crucial for maximum juiciness.

Don’t Let the Weather Win! Grill Perfect Tomahawk Steaks, Rain or Shine (or Wind!)

You’ve heard it, right? Some folks think grilling is a fair-weather activity. They believe a little rain, some wind, or cold temperatures mean your barbecue dreams are on hold.

However, that’s just not true, especially with a powerhouse like your Big Green Egg! Nevertheless, your BGE is an absolute champ built for this!

You can absolutely still enjoy that amazing tomahawk steak Big Green Egg experience, any time of year.

A. Grilling Year-Round: Yes, Even When It’s Chilly!

Indeed, a common belief is that a ceramic grill struggles in the cold. However, your Big Green Egg’s design makes it surprisingly resilient. This means you don’t have to pack away your grilling tools just because the leaves are falling or snow is on the ground.

B. Keeping Your BGE Hot When the Temperature Drops:

Successfully grilling in less-than-ideal weather boils down to smart preparation and understanding your Big Green Egg. Here’s how you keep your temperatures stable and your steak cooking perfectly:

• Give It Extra Time:

First off, you need patience. Give your BGE an extra 15-20 minutes to come up to temperature. Therefore, it ensures the ceramic is fully heat-saturated. The ceramic holds heat beautifully, but it simply takes longer to get there when it’s cold outside.

• Shelter From the Wind:

Next, consider your grill’s placement. If possible, set up your BGE in a spot sheltered from direct wind. Crucially, wind chill can dramatically affect the internal grill temperatures. Furthermore, it can cause your charcoal to burn faster.

• Keep the Dome Closed:

This is a golden rule for any BGE cook, but it’s even more vital in cold weather. Every time you open the lid, you lose precious heat. Consequently, this extends your cooking time and wastes charcoal. Use a reliable probe thermometer to monitor temps without peeking inside.

• A Bit More Charcoal:

Finally, expect to use a bit more lump charcoal in colder weather. Simply put, your BGE needs extra fuel to maintain stable temperatures against the external cold. While your BGE is incredibly efficient, the cold demands a little more energy to keep that perfect cooking environment.

Oops! Avoid These 10 Common Tomahawk Grilling Mistakes

Many people think that once you have a great recipe, grilling a perfect Tomahawk Steak on your Big Green Egg is foolproof. However, that’s a common misconception.

Even experienced grill masters can make small errors that impact the final result. Indeed, learning from these common pitfalls is just as important as mastering the techniques.

A. Learning from Our Grill Blunders (So You Don’t Have To!)

No one’s perfect, right? Even pros make mistakes.

B. The Pitfalls to Steer Clear Of:

Here are the top mistakes that can mess up your tomahawk grilling. Avoid these, and you’re golden!

• Cooking a Cold Steak:

  • The Mistake:

You pull your steak directly from the fridge and put it on the grill.

• • Why It’s Bad:

This leads to uneven cooking. Essentially, the outside cooks too fast while the inside stays cold.

• • The Fix:
    

Always let your steak come to room temperature for about an hour before grilling. Indeed, this promotes even cooking.

• Skipping the Dry Pat:

  • The Mistake:You put a wet steak on the grill.
  • Why It’s Bad: A wet surface won’t get that amazing sear. Instead, it steams.
  • The Fix: Pat your steak bone dry with paper towels before seasoning. Consequently, you get a beautiful crust.

• Not Using a Thermometer:

  • The Mistake: You try to guess your steak’s doneness by touch.
  • Why It’s Bad: Guessing doneness is a recipe for disaster. In fact, even pros use thermometers for thick cuts.
  • The Fix: Invest in a good instant-read meat thermometer. Therefore, you hit your target temperature precisely.

• Skimping on the Rest:

  • The Mistake: You slice into your steak immediately after cooking.
  • Why It’s Bad: The juices rush out. Consequently, your steak dries out.
  • The Fix: Always let your steak rest for 10-15 minutes after each cook phase. Crucially, this allows juices to redistribute.

• Too Low Sear Temp:

  • The Mistake: Your grill isn’t hot enough for the searing step.
  • Why It’s Bad: You need screaming hot grates for that perfect steak crust. Otherwise, you’ll steam the steak instead of searing it.
  • The Fix: Get your Big Green Egg up to 600-700°F for the final sear. Furthermore, give it time to stabilize.

• Overcrowding the Grill:

  • The Mistake: You try to cook too many things at once on the same grate.
  • Why It’s Bad: This restricts airflow. Consequently, it leads to uneven cooking and poor searing.
  • The Fix: Give your tomahawk steak plenty of space. Specifically, allow proper airflow and even searing.

• Ignoring Flare-Ups:

  • The Mistake: You let fat drippings cause large flames.
  • Why It’s Bad: Flare-ups can char your steak’s exterior and leave a bitter taste. Moreover, they can be a steak grilling safety concern.
  • The Fix: Have a spray bottle with water handy. Alternatively, move your steak to the indirect zone temporarily if things get too fiery.

• Forgetting to Clean Grates:

  • The Mistake: You grill on dirty, caked-on grates.
  • Why It’s Bad: Dirty grates lead to sticking. Furthermore, they leave unsightly marks and impart off-flavors.
  • The Fix: Always scrape and clean your grates thoroughly before each cook. Indeed, clean grates make a difference.

• Impatient Temperature Control:

  • The Mistake: You constantly adjust vents or open the lid, trying to force temperature changes quickly.
  • Why It’s Bad: The Big Green Egg needs time to react to vent adjustments. Therefore, rushing leads to unstable temperatures.
  • The Fix: Learn to trust your Big Green Egg temperature control issues will resolve with patience. Make small adjustments. Then, wait 10-15 minutes for them to take effect.

• Not Protecting the Bone:

  • The Mistake: You leave the exposed frenched bone unprotected during high heat searing.
  • Why It’s Bad: The thin bone can char or burn. Consequently, it affects both taste and presentation.
  • The Fix: Wrap the exposed bone in aluminum foil during the high-heat searing phase. Specifically, this protects it from burning.

The Ultimate Weekend Treat: Tomahawk Steak & Eggs

Many people wrongly believe that their Big Green Egg is just for dinner. They think grills are only for burgers, ribs, or that perfect Tomahawk Steak.

However, that couldn’t be further from the truth! Your versatile BGE is actually fantastic for breakfast and brunch, too. Why stop at just serving an incredible Tomahawk Steak for dinner? Imagine pairing that magnificent steak with perfectly cooked eggs for the ultimate breakfast or brunch!

This is where we truly elevate your grilling game. We’re filling a major content gap here, as most guides neglect this fantastic combo. You’ll be creating a truly epic Tomahawk Steak and Eggs on Big Green Egg recipe that will impress everyone.

A. Why Stop at Dinner? Turn Your Steak into an Epic Brunch!

You’ve already mastered the steak; now, let’s make it a complete feast. Indeed, this combination takes indulgence to a whole new level. It offers a unique experience, perfect for a lazy weekend morning or a special gathering.

People often ask, “Can you cook breakfast on the Big Green Egg?” or “What are the best Big Green Egg brunch recipes?” The answer is a resounding YES! Your BGE is more versatile than you might think.

B. Cooking Eggs Alongside Your Steak (A Mini-Guide):

Cooking eggs on your Big Green Egg is surprisingly easy and adds a wonderful subtle smoky flavor you can’t get indoors. Here’s how to do it:

• Cast Iron is Your Secret Weapon: First, you’ll need a cast iron skillet. This is crucial for even heat distribution. Place it directly on your grill grate.
• Perfect Egg Temp: Next, aim for a consistent dome temperature of around 350-400°F (175-200°C) on your BGE. You can easily achieve this after your steak’s indirect cook phase, or just by setting up your grill for a direct cook.
• Get It Hot, Then Add Fat: Allow the cast iron skillet to preheat for a few minutes. Then, add a pat of butter or a spoonful of ghee to the preheated skillet.
• Cook Your Way: Crack your eggs directly into the skillet. You can cook them any style you prefer:
  • Sunny-side up
  • Over-easy
  • Scrambled
  • Even a small omelet!
  • Crucially, keep the BGE lid closed between peeks to maintain consistent heat.
• The Smoky Finish: The ceramic grill imparts a fantastic, subtle smoky flavor to the eggs. Therefore, they pair perfectly with your rich Tomahawk Steak.

The Full Meal Deal: Pairings, Sauces & Killer Presentation

Many grillers believe that once the steak is cooked, their job is done. However, that’s a mistake! A truly gourmet meal extends beyond just the main course.

Indeed, the best experiences involve carefully chosen accompaniments and beautiful presentation. You’ve put in the effort. You’ve grilled an absolutely stunning Tomahawk Steak on your Big Green Egg.

Now, let’s complete the masterpiece! Don’t let your magnificent steak go solo.

This section directly addresses a common oversight in other guides. We’ll show you how to pull together full brunch meal ideas, delicious sauces, and presentation inspiration to make your meal unforgettable.

A. Don’t Let Your Masterpiece Go Solo: Elevate the Experience!

A magnificent steak demands magnificent company. Therefore, don’t just serve it naked! Thinking about tomahawk steak sides and steak pairing ideas truly elevates the dining experience.

B. Delectable Sides & Sauces That Complement:

These simple additions will perfectly complement the rich flavors of your steak.

• Roasted Potatoes:

  • Idea: Toss some small potatoes (like fingerlings or halved red potatoes) with olive oil, fresh rosemary, garlic, salt, and pepper.
  • Method: You can roast these on your BGE alongside your steak during the indirect phase. Alternatively, cook them right after your sear. They get wonderfully crispy and tender.

• Grilled Asparagus:

  • Idea: Simple, fresh, and delicious. Just toss asparagus spears with a little olive oil, salt, and pepper.
  • Method: Grill them directly for a few minutes after your steak is done. Consequently, they get nice char marks and a tender crispness.

• Homemade Chimichurri:

  • Idea: This vibrant, herbaceous sauce is a game-changer. It offers a fresh, tangy counterpoint to the rich steak.
  • Recipe Basics: Combine finely chopped fresh parsley, cilantro, minced garlic, red wine vinegar, a pinch of red pepper flakes, and good quality olive oil. Then, let it sit for a few minutes for flavors to meld.

C. Plating for Perfection: Make it Look as Good as it Tastes!

You’ve put in the effort to cook it perfectly. Therefore, make it look perfect too! Great presentation enhances the entire meal.

• Slicing is Key: First, slice the steak against the grain. This is crucial for tenderness. Slice it cleanly off the bone.
• Dramatic Arrangement: Arrange the slices artfully on a platter. Then, let the magnificent bone stand proudly as a dramatic centerpiece.
• Add Your Sides: Place your delicious sides around the steak.
• Drizzle & Garnish: Finish with a beautiful drizzle of your chosen sauce. Finally, perhaps add a fresh herb garnish.
• Capture the Moment: Snap a picture – you truly earned it!

Your Precision Dashboard: Interactive Tools & Doneness Decoder

Many grillers think they can simply eyeball doneness or guess cooking times. However, for a thick, premium cut like a Tomahawk Steak on your Big Green Egg, precision truly matters. Indeed, guessing can easily lead to an overcooked, dry steak (or worse, undercooked!).

A. Never Guess Again: The Power of Precision!

Ultimately, using a good meat thermometer and understanding target temperatures is your secret weapon. This section will empower you with exact numbers.

B. Your Go-To Internal Temperature Guide:

Using a reliable meat thermometer is the single most important tool in your arsenal. Therefore, invest in a good one! Here’s what to aim for as your pull temperature (when you take it off the grill before resting and slicing), to achieve different levels of doneness for your tomahawk steak BGE masterpiece:

• Rare:

  • Pull at 115-120°F (46-49°C).
  • Rest to 120-125°F (49-52°C).

• Medium Rare (Most Recommended for Tomahawk):

  • Pull at 120-125°F (49-52°C).
  • Rest to 130-135°F (54-57°C).

• Medium:

  • Pull at 125-130°F (52-54°C).

  • Rest to 135-140°F (57-60°C).

• Medium Well:

  • Pull at 135-140°F (57-60°C).
  • Rest to 145-150°F (63-66°C).

• Well Done:

  • Pull at 145°F+ (63°C+).
  • However, we highly recommend avoiding this level for a premium cut like a tomahawk.

C. Your Quick Cooking Time Estimator (A Future Tool for You!):

Want an even quicker estimate? (This is where, on a live website, you’d find a cool, interactive tool!) Imagine this: you just pop in your steak’s thickness and your desired doneness, and our calculator gives you an estimated cook time for your Big Green Egg tomahawk steak. Ultimately, this tool aims to give you a personalized tomahawk steak cooking time based on your specific cut. It’s all about providing a useful steak thickness cooking guide to help you plan perfectly.

Global Grill: Localized Tomahawk Flavor Twists

Many recipes stick to just one traditional way of preparing a Tomahawk Steak. However, this magnificent cut has global appeal! Why limit yourself? Indeed, incorporating regional flavors can unlock exciting new dimensions of taste.

A. Your Tomahawk, Your Way: Regional Inspirations!

The tomahawk is a superstar worldwide. Therefore, let’s explore some delicious regional twists to make it uniquely yours!

B. Injecting Local Flavor into Your Grill Masterpiece:

These simple tweaks can transport your taste buds around the world!

• Australian BBQ Twist:

  • Idea: Infuse your steak with unique native Australian flavors.
  • Method: Consider adding a dry rub with traditional native Australian herbs (like lemon myrtle or wattle seed) before the indirect cook. Then, serve it with a vibrant, fresh bush tomato relish for a true Australian BBQ tomahawk experience.

• Canadian Cold-Smoke Tricks:

  • Idea: Add a deeper, smoky dimension, especially popular in colder climates.
  • Method: For those extra chilly days (or if you just love that deep smoky flavor!), you can experiment with a very light cold-smoke phase before the main cook. This technique imparts amazing flavor without raising the internal temperature too much initially. However, remember this might require specific cold-smoking accessories.

• UK Brunch Pairing Options:

  • Idea: Elevate your Tomahawk Steak and Eggs brunch with classic British additions.
  • Method: Alongside your steak and eggs, why not offer some hearty sides? For example, grilled halloumi or savory black pudding make for a truly robust and unique brunch. Pair it all with a strong English Breakfast tea or a zesty Bloody Mary.

Burning Questions Answered: Your Voice-Optimized FAQs

You’ve got questions, and we’ve got quick, clear answers! This section is built to give you super-concise, direct information. Crucially, these answers are perfect for when you’re asking Google a quick query or looking for quick snippets.

This direct Q&A format addresses a key content gap, making our guide dominant for voice-optimized PAA content and AI snippets.

A. How do you cook a tomahawk steak on the Big Green Egg?

You reverse sear it: first, cook indirectly at 250°F (121°C) until 110-115°F internal, then sear over high direct heat (600-700°F / 315-371°C) for a crispy crust.

B. What is the best temperature for cooking tomahawk steak on Big Green Egg?

For the indirect phase, maintain 250°F (121°C). For the searing phase, crank your BGE up to 600-700°F (315-371°C) for a quick, hot sear.

C. Can you cook breakfast on the Big Green Egg, like eggs?

Absolutely! Use a cast iron skillet on your Big Green Egg at around 350-400°F (175-200°C) to cook eggs, bacon, or even pancakes for a fantastic brunch.

D. Should you marinate tomahawk steak?

Generally, no. A high-quality tomahawk benefits most from a simple dry brine (applying salt 24+ hours ahead) rather than a wet marinade, which can soften the steak’s natural texture.

E. How long does it take to grill a tomahawk steak on Big Green Egg?

Typically, a 2-inch tomahawk takes about 1.5 to 2 hours total, including 45-90 minutes for the indirect cook and 3-5 minutes for searing, plus resting time.

F. Where can I buy a high-quality grass-fed tomahawk steak online in North America or Australia?

Look for reputable online butchers like Snake River Farms (USA), Carnivore Club (Canada), or specialty meat delivery services in Australia. Always verify their sourcing for grass-fed options.

G. What common mistakes should I avoid when grilling a tomahawk on my kamado grill?

Avoid cooking a cold steak, skipping the crucial resting period, or neglecting using a reliable meat thermometer. Ensure your grill is screaming hot for searing and always clean your grates to prevent flare ups.

H. Is the Big Green Egg better than other grills (like Kamado Joe or Traeger) for searing thick steaks?

Both Big Green Egg and Kamado Joe excel at searing due to their thick ceramic construction and high heat capabilities. The Big Green Egg’s precise airflow control and robust accessories often give it an edge for consistent high-temp searing compared to many other grill types like a Traeger.

Your Tomahawk Triumph: Go Grill Something Amazing!

You’ve done it! You’ve successfully journeyed through every step of mastering the Tomahawk Steak on your Big Green Egg. We’ve covered everything from perfect preparation and precise reverse searing, to clever troubleshooting and even crafting a full brunch experience. We tackled tough weather, precise sourcing, and even how your BGE stacks up against the competition.

A. You’re Now a Tomahawk Master!

You now possess all the knowledge needed to create a truly unforgettable meal. This isn’t just grilling; it’s a form of culinary artistry that you’ve conquered. Your grilling mastery will shine through every delicious bite.

B. It’s Time to Impress Everyone:

Go forth and grill! Show off your newfound skills. Indeed, this unforgettable meal will impress everyone at your next cookout. You truly deserve this culinary crown.

C. Share Your Masterpiece! (Let’s Connect!)

We’d absolutely love to see your incredible tomahawk creations! Snap a pic and share your photos and tips with us in the comments below. Got more questions or curious about other Big Green Egg recipes? Don’t be shy; let us know!

Disclaimer: The content on this website about best natural detox foods is intended for informational purposes only and should not be taken as medical advice. Always consult with a qualified healthcare professional for personalized guidance regarding your health needs.