How to cook Tomahawk โทมาฮอก

Best for: Reverse sear (oven or indirect charcoal, then hard sear)Recommended doneness: medium-rare

A showpiece bone-in rib steak — tender, juicy, with roasted-bone aroma.

Steps

Salt overnight in the fridge.
Cook in the oven or cool zone at 110–120°C until ~45°C core (5 cm thick: about 45–70 minutes).
Sear over the hottest heat 1–2 minutes per side, including the fat edge.
Pull at ~50°C and rest 10 minutes.
Carve off the bone and slice 1 cm thick.

Tip: This is too thick for high heat alone — the outside burns before the middle cooks. Reverse sear controls doneness at any thickness. Wrap the bone tip in foil so it doesn't char.

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