Watching the chefs cook their steaks was also interesting. Most of the chefs seemed to have a basic understanding of how to sear and develop nice color on their tomahawks, and I was pleased to see how many of them chose to pan roast their steaks, which allowed them to properly baste the meat with butter and herbs without inviting leaping flames to char the meat. (For the record, a charred steak tastes bitter. One should aim for a darkly caramelized crust on their steak, not stripes of burnt char.)
Equally important is the resting time - once the steak is off the flame, it needs to rest so that the juices, forced into the center by the heat, can redistribute throughout. Cutting into a steak before it is fully rested will produce the dreaded bullet effect -- a red bulls-eye in the center, surrounded by drier, grayish meat.