Reverse Seared Tomahawk

Found a nice looking 3lb. tomahawk and dry aged it for a few days.

I loaded up the vertical smoker with some pecan wood while the tomahawk came up to room temperature. After 90 minutes @ 250 degrees it’s internal temp was @122 degrees so I pulled it out to rest for 20 minutes.

I cranked up the gas grill to 500 degrees and seared each side for 2-3 minutes with some rosemary compound butter.

It turned out to be one of the best steaks I’ve had in a long time. Nearly as tender as prime rib but much more flavorful.

A half of a baked potato and a fresh salad complete the meal.