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First time cooking a tomohawk steak. Reverse sear finished on a Blackstone. Not sure I got it quite right.
What temperature did you use for the reverse sear?
In any case, it looks fine. How’s the taste? That’s what’s important.
220 for an hourish in a convection oven. It was 3 lbs. About 2" thick. Pulled it out between 115 and 120 then seared.
It was really good, but it’s so thick it’s hard to get good seasoning all the way throughout.
For things that are thick, what i found works best is to put the salt (and whatever,) on and let it sit overnight in the fridge.
Bring it out an hour or so before it goes in the oven and add the short marinade if you’re using one. (That looks good enough to not need one though!)
Yeah that’s what I would have preferred to do. I did this fairly short notice so it only sat for about an hour with salt.