Recipe created by David Rose in partnership with Omaha Steaks Protein used: KING CUT: 48 oz. (1371 g) Ribeye on the Bone
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Bring the steak to room temperature and season all sides with salt and pepper. Cook until the internal temperature reaches 125°F/51°C for medium rare; remove from the EGG and cover.
Set the EGG for direct cooking at 550°F/287°C.
Place the steak directly on the coals and cook for 1 minute. Flip the steak and cook for another minute. Remove from the coals and add the butter to the top of the steak. Let the steak rest for 8-10 minutes, slice and serve.
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