Reverse Sear Tomahawk Steak

1. Start with a great marbled thick steak, cold from the fridge.
2. Season up your steak liberally.
3. Get your grill going low and slow, smoking the steak between 180 to 225°F. Use hickory, oak, mesquite, or any preferred wood.
4. Cook the steak until its internal temperature reaches 100°F. This can take anywhere from 45 minutes to over an hour, depending on the steak's thickness.
5. Remove the steak from the grill.
6. Increase the Traeger grill temperature to 500°F (or prepare your chosen sear surface like cast iron).
7. Return the steak to the grill and sear it on all sides (including the fat cap) until the internal temperature reaches 125°F.
8. Rest the steak for a minimum of 10 minutes.
9. Slice it up and serve, optionally with seafood sauce and pan-roasted mushrooms.