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First time cooking a tomohawk steak. Reverse sear finished on a Blackstone. Not sure I got it quite right.
The flavor was good, I probably won’t get another of this cut but I wanted to try it. I didn’t tell at the end, but it was 115 when I pulled it out of the oven then about 3 min/side sear.
Crust looks good, “smoke ring” looks good. Meat appears to be medium rare, I’m not a big steak guy, but my wife is. Did you temp it? How did it taste?
The flavor was good, I probably won’t get another of this cut but I wanted to try it. I didn’t tell at the end, but it was 115 when I pulled it out of the oven then about 3 min/side sear.