Tomahawk Wagyu Ribeye Steak
Unboxing and Testing my new Napoleon Rogue SE 625
On a sunny Saturday morning, I woke up to my daughter’s yelps of excitement: “DADDY, LOOK OUTSIDE! YOUR NEW BBQ IS HERE!” She’s as thrilled about summer grilling nearly as much as I am.
I hopped out of bed, stepped outside, and found my much-anticipated Napoleon Rogue SE 625 on the porch. Immediately, I messaged my brother (and BBQing partner-in-crime) to swing by and help me get it fired up.
Once he arrived, we began assembling this bad boy amid my daughter’s anticipatory cries: “Daddy, are you done yet?” (for her, anything over four minutes feels like a lifetime). With that said, my brother and I were happy with the 45 minutes of assembly time. The process was smooth, the instructions were clear, and mounting everything was easy-peasy.
You’re probably wondering what we had in store for our inaugural cook on the Napoleon Grill. But before anything, we popped open a beer with the Rogue’s integrated bottle opener situated on the side panel. Hard work must be rewarded, after all.
On to the grub. We decided to celebrate our new Napoleon Grill Rogue SE 625 with a special treat. The day before, I had purchased a huge Tomahawk Wagyu Ribeye Steak from my local butcher. Unquestionably, this butcher sources the finest, freshest cuts of meat, worthy of such a special occasion.
At this point, our stomachs were grumbling, but we knew we’d have to hang in there a little longer. Before putting the meat to the flame, this grill needed to be seasoned.
I mostly like to use avocado oil to season stainless steel grates because of its high smoke point, but you can also use other high-temperature oils such as vegetable shortening or coconut oil. Simply apply a thin layer of oil with a brush or cloth on the grates, turn the five burners to high, and let them go for 30 minutes with the lid closed. Seasoning your grates not only protects food from sticking to them, but it’s also necessary for a first-time use to burn away interior paints and lubricants used in the manufacturing process.
With the seasoning out of the way, it was time to get grilling! Cooking a tomahawk might seem intimidating for the uninitiated, but with the right equipment, it’s easier than you think. For instance, an infrared burner is a powerful ally when it comes to steaks. The Napoleon Rogue comes with a side infrared burner called the SIZZLE ZONE™, which is especially useful when you need to sear at high temperatures quickly—it can get up to 1800°F extremely fast.
To enjoy its natural flavours as much as possible, I prefer to keep the ribeye lollipop prep simple. If you’ve got some salt, pepper, and garlic powder, you’re good to go. Start by applying oil on all sides and edges then sprinkle these three ingredients to cover all meat. Also, make sure to have an accurate meat thermometer on hand to ensure a perfect medium-rare tomahawk.
For the cook, I preheated the Rogue at 350 degrees with two of the five burners on and turned the Infrared SIZZLE ZONE™ on high. Once the temperature got to where it needed to be, I seared the meat directly on the side burner’s cast iron grates for around two minutes on each side (don’t forget to sear all the edges too). I then transferred the tomahawk on the grill and cooked it until its internal temperature reached 130 degrees.
After taking it out, I let it rest for 10 to 15 minutes with a big dab of compound butter melting on top, guaranteeing a juicy and tender ribeye. Lastly, when cutting strips of meat from the bone, I did so against the grain for the perfect texture.
There was plenty to go around. Of course, if you’re cooking for a larger party, you won’t be disappointed by this grill’s capacity. Its 980 sq. inch cooking surface provides plenty of room for the main course and your favorite side dishes simultaneously.
Good food, good company—it was the perfect day. I’m beyond happy with the results of my new Napoleon Rogue SE 625 5 burner gas grill. If you have any questions regarding its features or this recipe, don’t hesitate to message me!
ABOUT THE MANUFACTURER
In 1976, Wolfgang Schroeter launched a small steel fabrication business that started by manufacturing steel railings in Barrie, Ontario. Since the first wood stove rolled off the production line over 35 years ago, Wolf Steel’s commitment was to be distinctive and successful in everything they do. By 1981 the demand for more had grown, and thus their Napoleon line was born. Since then, demand for Napoleon’s products has extended beyond Ontario’s borders and into the rest of Canada, the United States, Europe, and the United Kingdom. Napoleon is North America’s largest privately owned manufacturer of quality wood and gas fireplaces, gourmet gas and charcoal grills, and outdoor living products.