Caveman-Style Steak

Recipe created by David Rose in partnership with Omaha Steaks

Protein used: KING CUT: 48 oz. Ribeye on the Bone

Ingredients

  • 1 Omaha Steak 48 oz. Ribeye on the Bone
  • Salt and pepper to taste
  • 1 tbsp butter

Instructions

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/52°C for medium rare; remove from the EGG and cover.

Set the EGG for direct cooking without a convEGGtor or the grid at 550°F/288°C.

Place the steak directly on the charcoal 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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