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.

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.

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.

Thanks! Yeah tomohawk steaks are definitely a novelty. I’ve been wanting to get one for years but could never justify it. I finally could yesterday though.

I have done this with venison liver. Overnight in buttermilk. It really helps.

ICE stands for Idiot Cunt Emoloyer