Recipe created by David Rose in partnership with Omaha Steaks
Protein used: KING CUT: 48 oz. Ribeye on the Bone
- 1 Omaha Steak 48 oz. Ribeye on the Bone
- Salt and pepper to taste
- 1 tbsp butter
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 coals 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.