The Tomahawk ribeye is possibly the flashiest of steaks. But to make sure it’s cooked right, there’s a few points i usually follow.
1. The trim: I personally like to trim away the fat at the bottom of the bone, and around the spinalis. I do this so the fat renders down to the meat and gives it more flavor.
2. Seasoning: usually I’ll apply a high quality oil like avocado oil as a binder and season with my favorite seasoning. Mine just happens to be Star Spangled Seasoning, and I’ll add flaky salt to that as well. If salt and pepper is your thing go for it.
3. Sear: I always start by searing all sides and edges. Building a good crust is important
4. Indirect cooking: once you have a good sear, i remove from direct heat and constantly check temperature of the thickest part. I remove mine around 125-130 degrees for a rarer cook.
5. Rest: Rest the meat! Let the juices flow back in to give you full flavor and make sure the meat isn’t dry and leathery.
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