How to cook a tomahawk steak

The forest is breathing again. As early spring arrives, I journey deep into the woods to cook a primitive yet gourmet feast by the rushing river.
At the heart of the fire is a massive Tomahawk steak, marinated in a sweet and tangy honey-orange glaze, seared in golden butter, and kissed by the raw heat of the embers. Alongside the meat, I’m baking fresh bread from scratch and simmering a wild-foraged goutweed tomato sauce over the flames. To complete the meal, a medley of fresh vegetables is grilled to perfection.
Experience the silence of the wilderness—only the sound of the water, the crackle of the wood, and the sizzle of the steak.

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