Tomahawk Steak Grilled to Perfection. Flame licked and crispy. Look at that Big Green Egg barbecue spit fire! Check out this How To video on a cowboy steak recipe.
Rib has such a high fat content running through the meat that you don’t treat the meat well by keeping it rare. You need to melt that fat so the fat melts into the meat. It won’t dry out, a medium cooked bit of rib is as moist as a rare fillet, it’s self basting. You just get so much more flavor when it’s done medium because of the fat melting into the meat and the texture is better too.