Warm the steak in a steady 250°F indirect zone until the center reads about 110°F — roughly 15°F below your pull temperature — then sear 2–3 minutes per side, pull it at 125°F, and rest 5 minutes for a 130°F medium-rare. Raw tomahawk on a wire rack over a sheet pan — note the thickness and long frenched bone that make the reverse sear worth it. AI-generated illustration Contents What a Tomahawk Steak Really Is — and Why the Reverse Sear Cooks It Evenly Checklist: Gear, Temperatures and Timings Before You Start Step 1 — Trim, Dry-Brine and Foil-Wrap the Bone Step 2 — Set Up a Steady 250°F Indirect…