# Salt-Crusted Reverse-Seared Tomahawk Steak
*The ultimate centerpiece for a primal summer feast.*

## Headnote
There is something undeniably primal about a tomahawk steak. It isn’t just a meal; it’s an event. The long, frenched bone serves as a literal handle for the cook, but its real purpose is insulating the meat during the long, slow journey to perfection. I’ll never forget the first time I pulled one of these off a charcoal grill in July—the crust was so dark and salty it looked like obsidian, but the inside was a uniform, edge-to-edge pink that looked like a sunset.

The secret to a cut this thick (usually two to three inches) is the reverse sear. If you throw a cold tomahawk directly over high heat, the outside turns into carbon before the center even knows it’s in a kitchen. By starting low and slow, we gently wake up the proteins and render the intramuscular fat into buttery silk. 

The single most important tip: Use an instant-read thermometer. When dealing with a forty or fifty-dollar piece of meat, "feeling" the doneness is a gamble you don't need to take. Pull the steak when the needle hits 115°F (46°C) for a perfect medium-rare finish after the final sear.

**Prep time:** 15 min (+ 4 hours dry-brining)
**Cook time:** 60–90 min
**Total time:** 2 hours (active time 20 min)
**Yield:** 2–3 servings
**Difficulty:** Medium

## Ingredients
- 1 Tomahawk ribeye steak (approx. 2.5–3 lbs)
- 2 tbsp coarse kosher salt
- 1 tbsp cracked black pepper
- 2 tbsp beef tallow (or high-smoke point oil like avocado oil)
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary

## Method
1. Pat the steak completely dry on all sides using paper towels until the surface is matte.
2. Season the meat aggressively with the kosher salt, pressing it into the grain and ensuring the thick edges are well-coated. 
3. Place the steak on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours (or up to 24) to dry-brine.
4. Preheat your oven or smoker to 225°F (107°C).
5. Remove the steak from the fridge and rub with cracked black pepper, pressing the peppercorns into the meat.
6. Insert a heat-proof meat probe into the thickest part of the steak, ensuring it doesn't touch the bone.
7. Place the steak (still on the wire rack) into the oven or smoker.
8. Roast until the internal temperature reaches 115°F (46°C) for medium-rare, which typically takes 60 to 90 minutes.
9. Remove the steak from the oven and tent it loosely with foil; let it rest for 10 minutes (do not skip this, as it allows the juices to stabilize).
10. Heat a heavy cast-iron skillet over high heat until the beef tallow begins to smoke and swirl in the pan.
11. Lay the steak into the sizzling pan and sear for 60 seconds without moving it, until a deep, dark brown crust forms.
12. Flip the steak using tongs and add the smashed garlic and rosemary sprigs to the pan.
13. Sear the second side for 60 seconds, tilting the pan to spoon the hot, garlicky tallow over the meat.
14. Use tongs to hold the steak upright and sear the fatty edges for 30 seconds until the fat is crispy and rendered.
15. Transfer the steak to a cutting board and allow it to rest for an additional 5 minutes before slicing against the grain.

## Variations
**Coffee-Rubbed Crust**: Mix 1 tablespoon of finely ground dark roast coffee with the black pepper for an earthier, more robust crust that complements the char.
**Herb Butter Finish**: Instead of tallow, use 3 tablespoons of unsalted butter for the final sear, basting the meat continuously until the butter smells nutty and turns golden brown.
**Over-the-Coals Finish**: Skip the skillet and sear the steak directly over a chimney starter or hot charcoal for 45 seconds per side for a distinct smoky, fire-licked flavor.

## Storage & Reheating
Store leftovers in an airtight glass container in the refrigerator for up to 3 days. To reheat without overcooking, place the steak in a 250°F (120°C) oven until the internal temperature reaches 110°F (43°C), then flash-sear in a hot pan for 30 seconds to refresh the crust.

## Pairing Suggestion
Serve this alongside a stack of thick-cut, beef-fat-fried potato wedges for a meal that honors the animal in its entirety.