The Rubin Report Smoking the Perfect Steak Masterclass | Dave Rubin
Mar 29, 2025
Discover the secrets to smoking the perfect Wagyu tomahawk steak using a Big Green Egg. Learn essential tips on grill preparation and seasoning to achieve that ideal crust. Dive into the sensory experience of cooking a tomahawk ribeye, including flavor enhancements with smoked salt. The journey culminates in a beautiful presentation of the juicy masterpiece, making every bite a delight!
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Preparing the Big Green Egg for Smoking
- Open all vents on the Big Green Egg to get the smoke going.
- Use lump charcoal, light it with a Looftlighter, and let it burn for 30 minutes before smoking.
Preparing the Wagyu Tomahawk
- Let the Wagyu tomahawk steak sit at room temperature for 30 minutes before seasoning.
- Pat it dry, brush with garlic olive oil, and season generously with coarse salt and pepper.
Smoking the Steak
- Smoke the steak at 320-370°F for about 40 minutes.
- Check the internal temperature with a meat thermometer, aiming for around 120°F before searing.