Reverse-Seared Tomahawk Ribeye
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Thick 2-inch dry-aged bone-in Tomahawk ribeye roasted low at 110°C (225°F) to a uniform 48°C (118°F) core, then seared at 245°C (475°F) in a 12-inch hex-hybrid skillet and basted with foaming roasted bone-marrow garlic rosemary butter for edge-to-edge ruby medium-rare.
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