We are searing up Tomahawks with @official_flo for @foxandfriends in the morning! Come get some! See y’all in the morning at 7am on @foxnews Reverse-Seared Tomahawk Steak from our cookbook Gather & Grill Ingredients: • Hickory wood chunks • 1 (3-pound) bone-¬in tomahawk steak • Extra-¬ virgin olive oil, for brushing • Kosher salt • Black pepper • Garlic powder Instructions: 1. Set a grill/smoker to 225°F and add the wood chunks. 2. Brush the steak with a light coating of olive oil. Season with salt, then with pepper, then with garlic powder and let sit at room temp for 30 minutes. 3. Smoke on the middle rack over indirect heat for 1 hour, or until the internal temp reaches 105° to 110°F. 4. Remove from heat and let rest for 15 minutes. Meanwhile, turn the grill up to 700°F or as hot as it can get. 5. Coat the steak again lightly with olive oil and place on the grill over direct heat to sear for 2 minutes each side, or until cooked to medium-¬ rare. 6. Remove from the grill and cut the rib eye off the bone. Let rest for 10 minutes before slicing against the grain. 7. Season the bone and sear it for 2 minutes more. 8. Serve and enjoy. Be sure to let your guests fight over the bone! Pro Tips: • Cut the bone off the tomahawk, leaving about 1 inch of meat, re-¬ season, and sear cut side down for 3 to 4 minutes. Serve it to your closest friend or favorite family member, or don’t say anything and keep it for yourself.