We love cooking on a Big Green Egg and steak is one of our favorite things to cook! For this recipe, we put a West Coast BBQ twist on the classic eggs benedict recipe by adding some Australian wagyu to the mix! Check out the eggs benedict recipe below and be sure to let us know what you think!
We begin by adding our favorite seasoning to our tomahawk. You can use any cut of steak you’d like as well as any seasoning. Be sure to coat the steak on all sides!
Once your steak is seasoned, let your grill get to a temperature of 250-275 degrees, set up for indirect cooking. With the Big Green Egg ConvEGGtor, this couldn’t be easier!
Next, you will place your steak on the grill and insert your meat probe if you are using a leave-in probe. You can also opt to use a pocket probe to check the temp after about 45 minutes. When using the reverse sear method, it’s important to pull your steak at just the right time. We’re looking for an internal temp of about 115 degrees on our steak.
Once your steak gets to your desired internal temperature, it’s time for a sear! Since we are using our Big Green Egg, simply remove the ConvEGGtor and open up the top and bottom vents on your Egg. Let it get up to about 500 degrees before returning the steak to the grill to sear.
Let your steak sear for a couple of minutes on each side until you reach the desired crust! From there, we’re ready to start plating our eggs benedict. Begin by placing your poached eggs directly on top of your steak. Drizzle with hollandaise and top with a touch of smoked paprika and chives for garnish and viola! Tomahawk eggs benedict ready to serve.