Recently did a few racks of Tomahawks for a leadership dinner for one of our Fortune 500 companies here in The valley. These were CAB Prime Racked Beef Ribs W/ Ribeyes.
Butchered these to 20-22oz / 2" thick which yielded 8 per rack. Reverse seared them on a stick burner at 225 degrees to internal 128 temp. Seared them with butter for 3 mins a side (500 degree on coal from firebox) for grill marks and crust, finished to 135 med rare. Smoked with pistachio and mesquite (ratio 1/3). No sit down shop could touch these steaks. Salt, pepper and smoke is all ya need here!
This isn't the whole story but enough to give ya a map for these puppies. Advice: Don't go too crazy reaching for a flavor profile on this cut. We would do well to follow our boys in TX with salt, pepper and let the smoke dictate the flavor.
No knife needed, just a Myron handle!