Tomahawk Steak Birthday Dinner

The day before, dry brine the Tomahawk steak by coating it generously with coarse salt and leaving it uncovered on a wire rack in the refrigerator overnight. Also prepare the mac and cheese and cornbread batter.

For the sorbet, pour the raspberry lemonade into an ice cream maker pint container and freeze overnight.

On the day of cooking, preheat your grill for reverse searing. Place the dry-brined steak on the grill over indirect heat.

Cook the steak for about 1.5 hours, or until the internal temperature reaches 110°F.

While the steak is grilling, bake the cornbread and the prepared mac and cheese according to their recipes.

Process the frozen raspberry lemonade in an ice cream maker until smooth and creamy.

Transfer the sorbet to a loaf pan, layering in fresh raspberries. Cover and return to the freezer until ready to serve.

Prepare the maple cinnamon butter. In a stand mixer with the whisk attachment, whip the softened butter until light and fluffy. Add the maple syrup and ground cinnamon, and whip again until fully combined.

Once the steak reaches 110°F, increase the grill's heat to high. Sear the steak on all sides for a minute or two per side to develop a nice crust.

Remove the steak from the grill and let it rest for 10-15 minutes. Then, slice it off the bone and against the grain. Arrange in a serving dish and garnish with fresh parsley.

Top the warm, baked cornbread with scoops of the maple cinnamon butter and allow it to melt. Slice and serve.

Garnish the hot mac and cheese with chopped chives.

Serve the steak, cornbread, and mac and cheese. Enjoy the sorbet for dessert.