Tomahawk

I cooked my first tomahawk last weekend.  About 1kg, 2" thick, a perfect medium-rare from edge to edge, and seared with a blowtorch

Tipper was very impressed.
 

 

Sous Vide, of course, but it almost didn't fit in my cooler. 

 

I enjoyed the novelty of axe handle sticking out of my steak, but next time, I'll stick to a good old-fashioned rib eye.