Tomahawk steak
Tomahawk
55°CA long bone and a thick steak — reverse sear it.
Pull temperature for medium rare
How do you want it?tap to change
Safe minimum 63°CUSDA · + 3 min rest
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 rest it a good 10 minutes before carving off the bone.