Tomahawk steak classic - reverse seared
A tomahawk is hefty cut of beef. It is essentially a thick, bone-in ribeye with a long, frenched rib bone left intact for dramatic presentation. It often comes with a lovely cap piece of meat along the ribeye.
I tend to reverse sear it. It seams to lock in the juices better when you pop it in the oven and roast it. You know you've done it well, when you have nice crispy bits on the outside and moist succulent meat in the inside.
Uses: 1 kg Tomahawk steak (1 to 1.5 inch thick. With long bone.)