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!
11:23
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Quick takeaways
- Proper preparation, including allowing the steak to reach room temperature and using minimal seasoning, is key to enhancing its natural flavors.
- Monitoring the cooking temperature and employing the 'caveman style' technique at the end are vital for achieving the perfect crust and juicy interior.
Deep dives
Preparing the Perfect Tomahawk Steak
To achieve the best results when smoking a Wagyu tomahawk steak, it's crucial to start with the right preparation. The steak should be left at room temperature before cooking, allowing it to reach an optimal state for smoking. A simple seasoning of coarse salt and pepper is recommended, as it enhances the steak's natural flavor without overwhelming it. The process begins by setting up the smoker, ensuring the vents are open to create a steady airflow that generates consistent smoke, which is essential for proper cooking.
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