Tomahawk steak
Tomahawk
55°CRest 10 min
Pull temperature for medium rare
A long bone and a thick steak. Reverse sear it.
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Safe minimum 63°CUSDA
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On the grill
Essentially a ribeye with the rib bone left long for show. The extra thickness means reverse sear is close to mandatory: indirect to within 5 °C of target, then a hard sear.
The bone insulates one edge slightly, so rotate it during the indirect stage for even cooking, and give it a good rest before carving off the bone.