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A tomahawk on the Sunstone Hybrid
Few cuts make a statement like a tomahawk ribeye. Josh Falcon cooks one step by step on his Sunstone Hybrid Grill and finishes it with Cajun butter, a nod to the Cajun cooking that runs through The Falcon Eats.
Watch the full cook for his steps. A thick, bone-in steak is where a hybrid earns its place: you get real fire for flavor and steady gas heat when you need control.
Steak and eggs
Steak and eggs is a staple for keto and carnivore cooks. In Steak & Egg Day 2, from his steak and eggs series, Josh grills a New York strip and serves it with butter fried eggs.
Our tips for steaks on a hybrid grill
These are general pointers from our team, not Josh's recipe. Watch his videos for exactly how he does it.
- Set up two zones. Build the fire or run the burners hot on one side and keep the other side lower. Thick cuts like a tomahawk can come up gently on the cooler side and finish over high heat.
- Use a thermometer. Pull steaks a few degrees under your target and let them rest, because the temperature keeps rising off the grill.
- Butter at the end. Compound butters, Cajun or garlic, go on during the rest so they melt into the crust instead of burning on the grates.
- Infrared for the crust. The 30" hybrid (SUNCHSZ30) includes an infrared burner, which is built for fast, hard searing.
Want two grills for a steak night with a crowd? The Ruby-Hybrid Pro Duo combo package puts a gas grill next to a charcoal and wood hybrid, and the 42" dual zone hybrid gives you room for several tomahawks at once.
More from The Falcon Eats
Josh shares keto, low-carb, Cajun and BBQ cooking with a community of more than 100,000 fans. Find his recipes at thefalconeats.com and his videos on YouTube, or visit Josh's page on our site for his picks.