Reverse Seared Tomahawk Steak

Science Behind the Method

Understanding the Reverse Searing Technique

Temperature Control

The reverse sear method involves cooking the steak at a low temperature before searing, which is crucial for achieving an even internal cooking. Cooking at approximately 225°F (107°C) allows the muscle fibers to gradually heat and denature, resulting in a tender texture. This method contrasts with traditional searing, where the exterior cooks much faster than the interior.

Maillard Reaction

The final sear creates a Maillard reaction, a complex chemical reaction between amino acids and reducing sugars. This reaction occurs at high temperatures (typically above 300°F or 150°C) and leads to the development of rich, complex flavors and a desirable brown crust. Achieving this crust post-cooking helps lock in moisture, providing a contrast in texture with a juicy interior.

Importance of Resting

Resting the steak post-cooking allows for retention of juices. As the meat cooks, the moisture within is driven towards the surface. Allowing the meat to rest redistributes the juices within the muscle fibers, minimizing juice loss when slicing. The initial resting period (after baking) allows for further internal cooking without overshooting desired doneness, while the second resting after searing enhances moisture retention.

Air Circulation in Baking

Using a cooling rack over a baking sheet promotes air flow around the steak, allowing for even cooking from all sides. This helps to prevent steam buildup, which could result in a less desirable texture.

Salt and Seasoning

Applying kosher salt prior to cooking serves two purposes: it begins the process of brining, where salt draws out moisture and then recombines with the meat, enhancing flavor and texture. Additionally, the seasoning forms a barrier that helps create the flavorful crust during the searing process.

High Heat Searing

Searing the steak at high heat creates a quick and intense cooking phase for the exterior, rapidly developing surface flavors while preserving the tender and juicy interior. The added olive oil, when it reaches a shimmering state, indicates optimal temperature and helps facilitate the Maillard reaction, contributing essential flavor profiles. If garlic and herbs are included during searing, they infuse the meat with aromatic compounds, enhancing overall taste.

Slice Against the Grain

Slicing against the grain is a fundamental technique that significantly affects tenderness. Cutting against the muscle fibers shortens them, making each bite easier to chew. This is particularly important for a large cut like the Tomahawk, where the muscle structure is quite pronounced.

Summary

The reverse searing method combines precise temperature control, the Maillard reaction, resting protocols, and proper slicing techniques to yield a steak that maximizes flavor, texture, and juiciness. By understanding the science behind each step, cooks can achieve exceptional results and elevate their BBQ game.

Tips For Success

Choosing the Right Cut

• Go for Quality: Look for a Tomahawk steak with good marbling to ensure flavor and tenderness. Abbey Beef or Wagyu are excellent choices if you want to splurge.

Temperature Matters

• Room Temperature is Key: Always allow your steak to come to room temperature before cooking. This reduces cooking time and promotes even doneness throughout.

Season Generously

• Don’t Hold Back on Salt: Use kosher salt for its texture and flavor. Season liberally and remember that some will fall off during cooking, so you want to season more than you think necessary.

Perfecting the Bake

• Use a Reliable Meat Thermometer: Investing in a good meat thermometer is crucial. Aim for 120°F for medium-rare. Remember, the steak will continue to cook slightly while resting and during the searing phase.

Grill Preparation

• Hot and Ready: Make sure your grill is preheated and screaming hot before you sear. This helps achieve a perfect crust while keeping the inside tender and juicy.

Searing Tips

• Get Your Skillet Hot: Whether you’re searing in a cast-iron skillet or on the grill, ensure the oil is shimmering before adding the steak. A hot surface helps create that coveted crust.
• Don’t Crowd the Pan: If you’re cooking multiple steaks, ensure they have enough room. Crowding can lower the temperature and lead to steaming instead of searing.

Basting for Flavor

• Enhance with Herbs and Garlic: Baste the steak with the garlic and herbs during searing. This infuses rich flavors into the meat and elevates the dish to another level.

Resting is Essential

• Patience Pays Off: After removing the steak from the skillet, let it rest. This crucial step allows the juices to redistribute, ensuring each slice is flavorful and juicy.

Slicing Technique

• Slice Against the Grain: Always slice against the grain to maximize tenderness. Look for the lines in the meat and cut perpendicular to them.

Presentation Matters

• Garnish with Fresh Herbs: For that restaurant-quality touch, sprinkle some fresh herbs on top before serving. It not only looks great but adds a fresh flavor that complements the steak.

Pairing the Meal

• Great Side Dishes: Consider serving with grilled asparagus, creamed spinach, or a refreshing salad. These will balance the richness of the steak beautifully.

Enjoy the process and savor the rewards of your careful preparation and execution—happy grilling!

Variations

Seasoning Alternatives:

• Herb-Crusted: Mix fresh herbs (parsley, oregano) into the kosher salt for a fragrant herb crust.
• Spicy Kick: Add cayenne pepper or smoked paprika to the seasoning for some heat.
• Bourbon Glaze: Brush with a bourbon-based marinade before cooking for a sweet, smoky flavor.

Cooking Techniques:

• Sous Vide Method: Cook the Tomahawk steak sous vide at 130°F (54°C) for 2-3 hours before searing for perfect doneness.
• Charcoal Smoked: Introduce wood chips to your charcoal for a smoky flavor during the baking phase.
• Reverse Sear on the Grill: After oven cooking, finish with a reverse sear directly on a hot grill, adding wood chips for an added smoky note.

Flavor Enhancements:

• Aged Cheese: Top with grated aged parmesan or blue cheese after searing for added creaminess.
• Compound Butter: Make a compound butter with garlic and herbs ahead of time and dollop it on the steak as it rests.
• Chimichurri Sauce: Serve with a vibrant chimichurri sauce drizzled over the top for a fresh herbal contrast.

Accompaniments:

• Grilled Fruits: Serve with a side of grilled peaches or pineapples for a sweet contrast to the rich meat.
• Vegetable Skewers: Add skewers of seasonal vegetables to grill alongside for a colorful side.
• Loaded Baked Potatoes: Pair with loaded baked potatoes topped with bacon, cheese, and chives for a hearty side.

Presentation Tweaks:

• Sliders: Slice leftover steak into thin strips and serve on mini buns for delicious steak sliders.
• Platter Style: Arrange meat on a rustic wooden board with fresh herbs, cheeses, and dips for a more inviting presentation.
• Cilantro-Lime Drizzle: Prepare a cilantro-lime sauce for drizzling, adding a zesty touch to the steak.

Use these variations to personalize your BBQ experience!