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First time cooking a tomohawk steak. Reverse sear finished on a Blackstone. Not sure I got it quite right.
For things that are thick, what i found works best is to put the salt (and whatever,) on and let it sit overnight in the fridge.
Bring it out an hour or so before it goes in the oven and add the short marinade if you’re using one. (That looks good enough to not need one though!)