Reverse Sear Tomahawk Steak

Steps

1. 1Pat tomahawk steak and tomahawk bone dry, coat with oil and season liberally with steak seasoning or seasoning of choice.
2. 2Allow steak to come to room temperature (minimum 30 minutes). Can also dry brine in refrigerator for longer if desired.
3. 3Preheat oven to 325℉.
4. 4For smoking, temperature of 250℉ is recommended.
5. 5For sous vide, cook to temperature in notes (below).
6. 6See also notes for other cooking methods and recommended temperatures.
7. 7Place meat thermometer in tomahawk steak. Place in thickest part of steak, not touching bone.
8. 8Cook tomahawk steak in oven (or other cooking method) until internal temperature reaches desired temperature (see notes for cook times). Example: Medium-Rare, pull at 115℉ (about 20 minutes in oven).
9. 9Preheat Blackstone griddle, flat top, cast iron etc. to high heat. Coat with oil.
10. 10Sear on ALL sides until crusty caramelized outside. Check meat thermometer for internal temperature. During carryover cooking, while resting, the internal cook time will continue to rise.
11. 11Let rest for 7-10 minutes. Slice and enjoy!