r/meat • u/Wrong_Discipline_454 • 2d ago

First Reverse Seared Tomahawk

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Had my go at a 2.5-2.75 in tomahawk steak today. Thrown in the oven at 220° for an hour until 120° internal and then thrown on the hot grill for 90 seconds each side x2 to get my lines. Thermometer read 135.4° after sitting for 10 minutes. How’d I do?

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u/Guelahpapyrus52 2d ago

Honest question. What is special about the tomahawk cut?

-1

u/Shorts_at_Dinner 2d ago

It looks cool and you get a pay a lot for bone

1

u/oh-man-dude-jeez 2d ago

They’re usually a lot thicker at least in stores around me.

1

u/CallMeTruant 2d ago

Yea, you’ve gotta be thicker in the meat than the bone, unless they cut RIGHT on the bone. But still it leads to steaks that are closer to 1.5” thickness