Reverse searing means to cook a piece of meat over indirect heat on the cool side of the grill first (or in a low oven), before finishing it over very high heat to get a nice crust. It's my favorite way to cook thick cuts of beef because it’s more forgiving, it promotes even cooking and doesn’t dry out the meat. It works well with these beautiful dry-aged tomahawks—and if you’re trying to impress, there’s nothing better than the dramatic presentation of a tomahawk steak. Want the recipe? Link in bio. #reversesear #grilling101 #andrewzimmern #grillingrecipes