Ultimate Tomahawk Steak Cryo-Reverse Sear—How to Butcher, Cook, Carve, and Sear in Liquid Nitrogen?!
Recipe Overview
Overview
The Ultimate Tomahawk Steak recipe showcases a fascinating blend of butchery and modern cooking techniques. The process begins with the careful butchering of a tomahawk steak, which is a ribeye with a long bone that adds to its dramatic presentation. The butcher expertly removes the feather bones and prepares the steak for cooking, emphasizing the importance of maintaining the meat’s integrity throughout the process.
Once the steak is butchered, the cooking begins with a precision cook in a convection oven set to 175°F. This method allows the meat to reach the desired internal temperature of 125°F to 130°F without overcooking. The unique twist comes with the cryo-searing technique, where the steak is briefly dipped in liquid nitrogen to create a crust while keeping the inside juicy and tender.
The final result is a beautifully cooked tomahawk steak with a perfect crust, ready to be sliced and enjoyed. This recipe not only highlights the artistry of butchery but also introduces innovative cooking methods that elevate the dining experience. It’s a perfect dish for special occasions or when you want to impress your guests with a stunning presentation and exceptional flavor.
Recipe Details
Steps & Tips
Butcher a tomahawk cut from a primal of a cow.
Chine the bone to make it easier to access the ribs.
Trim the tomahawk to remove excess meat and prepare it for cooking.
Tip: Remove tough muscles from the tomahawk as they cook at different times.
Cook the tomahawk steak in an oven at 175°F for about 2 hours.
Tip: Cook the steak at 175°F for about 2 hours for a perfectly mellow result.
Prepare the steak for frying after it has cooked.
Dip the steak in liquid nitrogen to create a crust.
Tip: Quick dips in liquid nitrogen help build a crust without overcooking the steak.
Fry the steak in oil to achieve the desired crustiness.
Tip: Scoring the fat can help render it while searing.
Slice the cooked tomahawk steak off the bone.
Fan out the slices of steak for presentation.
Tip: Using Montreal seasoning can enhance the flavor of the meat.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •The tomahawk steak is a ribeye with a long bone, making it visually impressive.
- •Cryo-searing involves using liquid nitrogen to create a crust without overcooking the meat.
- •This cooking method allows for precise temperature control, resulting in perfectly cooked steak.
