Caveman-Style Steak

Big Green Egg

Recipe created by David Rose in partnership with Omaha Steaks Protein used: KING CUT: 48 oz. (1371 g) Ribeye on the Bone

PREP TIME

15 Minutes

EGG TEMP

250°F/121°C

COOK TIME

15 Minutes

SERVINGS

1-4

CORE INGREDIENT

Beef

Ingredients

1 omaha steak 48 oz. (1400 g) Ribeye on the Bone
Salt and pepper to taste
1 tablespoon (15 ml) butter

Instructions

Step 1

Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.

Step 2

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.

Step 3

Set the EGG for direct cooking at 550°F/287°C.

Step 4

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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