The Tomahawk Steak and Shellfish Feast!

Oh my Goodness, if you have never had a perfectly cooked Tomahawk steak you do not know what you are missing. 

It is best served as medium rare to ensure its tenderness and flavor.  The color of your meat by the way does not determine if it’ll make you sick. The actual preparation does. Rare and medium rare beef so long as cooked to the correct internal temp of 145 degrees is fine to eat. When preparing Tomahawks in the reverse sear method. You cook them low and slow for 2 hours in oven till internal temp of 120 degrees. Then you move them to the griddle to sear and get to the 145 degree mark. ( Get yourself a good digital cooking thermometer with a long probe)

In this video you will see step by step my seasoning and flavor building process and also the finished versions of the seafood and sides.

Enjoy!

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