Dave Rubin's Masterclass: Smoking the Perfect Wagyu Tomahawk Steak on the Big Green Egg

Preparing the Big Green Egg for Smoking

• 🥚 The Big Green Egg is highlighted as a simple, perfect, and elegant smoker, ideal for various meats including briskets and tomahawks.
• 🔥 To start, open all vents to allow for proper airflow and smoke development.
• 💨 Add a generous amount of Big Green Egg brand charcoal and use a Loof lighter for ignition, letting it burn for about 30 minutes until the smoke cleans up.

Preparing the Wagyu Tomahawk Steak

• 🥩 A beautiful Australian Wagyu Tomahawk steak is used, sourced from Josh's Meats in Miami, noted for its perfect marbling.
• 🌡️ The steak should be brought to room temperature for about 30 minutes before cooking.
• 💧 Pat the steak dry to remove excess moisture, which aids in developing a better crust.
• 🧄 Apply a light coat of homemade garlic olive oil or regular olive oil, being careful not to overdo it due to the Wagyu's natural flavor.
• 🧂 Season generously with a coarse salt and pepper blend for crunch and char on the outside.

Smoking and Searing the Steak

• ♨️ The Big Green Egg should be preheated to a temperature between 320°F and 370°F.
• ⏰ The steak is placed on the Big Green Egg and smoked for approximately 40 minutes.
• 🌡️ Internal temperature is monitored using a Thermapen, aiming for around 117°F before the searing stage for medium-rare.
• 🔥 For the final sear, the grate is removed, and the steak is placed directly on the coals (caveman style) for about 2 minutes per side to achieve a perfect char.

Resting and Serving

• ⏳ After cooking, the steak should rest for about 10 minutes to allow the juices to redistribute.
• 🧂 A touch of smoked salt can be added just before slicing, or served at the table for guests to season themselves.
• 🔪 Slicing is best done by someone skilled, revealing a perfectly cooked steak with a charred exterior and pink interior.
• 🥩 The final result is a spectacular piece of beef, with options for serving with A1 sauce or ketchup if desired.