Double Tomahawk

-Double Tomahawk dry aged
-Dry brined in the fridge overnight
– first sear in beefer
-8h in Anova Sous Vide Oven at 56.8° till core reached 56
– rest for half an hour to dry up
– rub with some herb infused gee
– 2nd sear in beefer

Note: >2kg peace of meat is on the limit to handle with semi prof equipment.

Result was a roastbeef style of meat
Fat was butter . Intramuscular fat was butter .
The sheer size was impressive

Wouldn’t repeat it though
Better a big Tomahawk from bone to bone