Tomahawk Steak

Prepared a 5lb tomahawk steak yesterday.

Pre-seared with a Searzall, then cooked low temp with butter, sage and thyme @ 54.5C. Finished on a charcoal chimney starter for the post-sear (and fancy grill marks). Served with house made chimichurri, Brussels sprouts and salt boiled potatoes. With a steak this thick, it was truly a result I could not have achieved without the low-temp equipment.

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Comments

Jack_Mayer_85396

OMG, that's beautiful!

msymond

That looks awesome

provencio311

i want a Searzall!

Steve_Ho_7147

Did you have to talk to your butcher to get a tomahawk? I know it's just a ribeye but I love the look of the long bone. I want to cook one for my birthday.

Ed_D__14103

Hi Steve. I was lucky enough that our local market just happened to have them on special. Agreed--the presentation effect is great!

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