How to reverse sear steaks

Reverse sear is an amazing and precise way to cook thick steaks like tomahawks. 

INGREDIENTS

• One behemothly thick steak (bone in ribeye works great!). It's going to need to be at least 1" thick if not more. The thicker, the better.
• Hardcore Carnivore Black seasoning

INSTRUCTIONS - FOR THE GRILL

1. Set up a grill for two zone cooking, coals to one side. About 300-350f.
2. Season steaks well with Hardcore Carnivore black, and place onto the indirect side.
3. Cook until an internal temp of 125-135f depending on your preference of "doneness". Usually takes around 45-60 minutes.
4. Remove when at temp and rest for 10-15 minutes under foil.
5. Stoke the coals on the hot side, adding more if needed to get a super hot sear. 
6. Sear steaks for one minute each side.
7. Serve immediately.

INSTRUCTIONS - FOR INDOORS

1. Preheat oven to 135c/275f.
2. Season steaks well with Hardcore Carnivore black.
3. Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up).
4. Put in oven and cook until an internal temp of 125-135f depending on your preference of "doneness". Usually takes around 45-60 minutes.
5. Remove when at temp and rest for 10-15 minutes under foil.
6. Preheat a skillet or heavy based pan to screamingly hot temperatures.
7. Sear steaks for one minute each side.
8. Serve immediately.