Tomahawk steak

Jevi’s notes

Jevi’s honest take: extremely overrated, though the novelty of a massive bone is real. Cook it like a thick bone-in ribeye, low first and seared last.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 3 lb package: ~36 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Grill (grill) · pull ~130°F (texture/plan) · rest 15 min
  Est. cook: ~12 min for 3 lb
• Oven roast (oven) · oven 450°F · pull ~130°F (texture/plan) · rest 15 min
  Est. cook: ~56 min for 3 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.