Born to Egg: Reverse sear Tomahawk steak on the Big green egg

Thirty-nine day aged Tomahawk.
This video is all about reverse searing and getting those perfect grill lines -- Born to Egg style.
How to Reverse Sear:
Buy a steak.
275 to 300 degrees -- indirect
10 minutes a side depending on the thickness of the meat
650 to 750 degrees -- direct
90 seconds to 2 minutes depending on thickness of the meat (wear gloves and embrace the flames baby)
Rest 5 to 10 minutes depending on the thickness of the meat
Slice, Admire, Share, Repeat. Oh, and don't forget to post pictures on my Born to Egg Facebook Group. Thanks.

[@dougHBK]

I love your channel mate. Keep up the good work. Egg on brother.

[@borntoeggwithrobbeane9337]

Thanks so much!!!!

[@gerardpowers9134]

Do you have spacers beneath your fire ring? The ConvEGGtor with the grate is at least 1" above the top of the base, With my setup, the grate is about even with the top of the base. Great videos, btw!

[@borntoeggwithrobbeane9337]

I slightly push down on the meat to ensure the entire piece of meat is in contact with the grate. It's also to get a feel for doneness...trust me...the steaks didn't lack juiciness.

[@michaelacevedo3376]

How long do you cook ribeye and NY Strip for on indirect for?

[@borntoeggwithrobbeane9337]

How thick?

[@michaelacevedo3376]

@@borntoeggwithrobbeane9337 1 to 1 1/2 inches

[@borntoeggwithrobbeane9337]

I would go 10 minutes aside at 250

[@michaelacevedo3376]

Thanks for the tip. I will give it a try.