Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust. By slow-roasting the steak first and finishing it with a sizzling cast iron ...

The truth about the tomahawk steak-- and the reason why you might want to think twice before ordering one in a restaurant-- is that it's really just a ribeye with a rib bone attached. As such, you're ...