I reverse seared a tomahawk steak the other night. Tossed it in the oven for about 40 minutes at 250 until it hit 115 internal.
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Nick Wood, on Flickr
While it was in the oven, I got the egg up to about 700. I tossed the steak on the egg for just a couple of minutes each side. It came out amazing but I don't think the "tomahawk" part of it added anything special. I will probably just stick to normal ribeyes and strips from now on.
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Nick Wood, on Flickr
The next morning I reheated a couple slices in a cast iron skillet, and fried an egg. I dusted both of them with Grill Your Ass Off Gunpowder while they were in the skillet. It made for a great breakfast.
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Nick Wood, on Flickr