How To Cook My Tomahawk Steak
Place your tomahawk on the cold side of the grill keeping it as far away from the heat as possible.
How to cook my tomahawk steak. Sous vide the steak for 2 to 3 hours. Bake for 30 45 minutes or until steak reaches 125 f. Heavily season the tomahawk steak with kosher salt on all sides add fresh herbs 1 t butte per side vacuum seal the steak.
A reverse sear involves cooking your steaks at a low temperature until they re almost done then elevating the temperature to seal in the juices and flavors. Transfer the steak to a baking sheet. In order to cook the tomahawk steak in the right way you need to follow these steps.
Lay the tomahawk steak into the skillet and sear 1 minute. Pre heat sous vide water bath to 130 f 54 4 c for medium rare or to the desired temperature. To start your reverse sear bring your grill up to 250 degrees then let the steaks cook until they reach an internal temperature of 110 115 degrees.
Also preheat oven to 375 degrees. Take a grill and heat it to the highest flame. Top with smoked sea salt.
Flip your steak every 5 minutes flipping end to end and side to side for an even cook. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. Partner and cookery school chef jess wooldridge cooks a beautifully succulent tomahawk steak a cut of beef ribeye with the bone still attached for a rich f.
This will take about 30 minutes but use a meat thermometer for 100 accuracy. In a heavy skillet or oven proof pan heat the 2 tablespoons olive oil over high heat until it s just starting to smoke. If you haven t got the char you want you can flirt with another 30 seconds on each side.