Reverse sear tomahawks: Pre-heat oven to 70◦C, dry heat. Place tomahawks in a gastronome and into the oven. Cook to internal doneness of 44◦C. Remove from oven and allow to rest.
Finish tomahawks by cooking over a hot grill for 6 minutes each side. As tomahawks release from the grill naturally, turn one quarter turn, or 45 degrees, using the centre of the meat as an axis point. Repeat process with the otherside. Remove and rest.
Slice and serve with vegetables and chimichurri sauce.
