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29 oz Tomahawk steak up, cooked medium-rare. It's

2025/6/16 Edited to

Cooking the perfect Tomahawk steak requires attention to detail, especially when aiming for a medium-rare finish. Start by allowing the steak to come to room temperature before grilling. Season generously with salt and pepper to enhance the natural flavors. Preheat your grill to a high temperature, ensuring it's hot before placing the steak on it. Cooking techniques vary, but a reverse sear often yields excellent results: sear the steak on high heat for a few minutes each side, and then move it to a cooler part of the grill to finish cooking slowly, reaching an internal temperature of 130°F to 135°F for that perfect medium-rare. Let it rest for at least 10 minutes before slicing to retain the juices. For side dishes, grilled asparagus spears are a great choice—simply toss them in olive oil, season with salt, and grill until tender. Add a tall salad with fresh greens and a light vinaigrette for a balanced meal. This combination not only makes for a festive meal but also impresses guests, making it ideal for special occasions such as Father's Day.

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