Reverse Seared Tomahawk Recipe

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Reverse Seared Tomahawk Recipe

Reverse searing your tomahawk ensures the perfect steak every time. Cook low and slow until your desired doneness then finished with a flaming hot sear to lock in that moisture and flavor.

Prep Time5

Cook Time6

Sous Vide Cooking2

Total Time2 11

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 105kcal

Author: Liz Marek

Equipment

1 sous vide
1 vacuum sealer or zip lock bag
1 cast iron pan blackstone or grill

Ingredients

2 giant Tomahawk steaks
2 teaspoons salt
2 teaspoons pepper
¼ cup butter
4 teaspoons minced garlic
2 teaspoons fresh thyme

Instructions

Salt and pepper your tomahawk steaks liberally on all sides.
Seal the tomahawks steaks with the vacuum sealer or place them into large ziplock bags.
Place the tomahawks into the sous vide with the water.
Set the temperature on the sous vdie to your desired doneness (128ºF/55ºC for medium rare) or (134ºF/61ºC for medium doneness).
Let your steaks cook for 3-4 hours in the sous vide.
When you're ready to grill, take your tomahawk steaks out of the sous vide and remove the plastic seal.
Dry the steaks off as much as you can with a paper towel.
Heat your blackstone or your cast iron pan to very high until it begins to smoke.
Sear your tomahawk steaks on each side for aout 2 minutes or until a nice, rich brown crust forms.
Turn off the heat and add the butter, garlic, and thyme to the pan and let it foam up. Coat the steaks in the butter mixture and remove them from the grill.
Let your steaks rest for about 15 minutes before you cut and serve the steaks.

Video

Notes

If you don't have a sous vide, then you can cook your steaks low and slow in the oven.

If you don't have a vacuum sealer, then you can use a ziplock bag instead.

Make sure you dry the steaks off completely before searing your steaks.

Nutrition