Ever since the advent of the sous vide method, culinary enthusiasts have been exploring new frontiers in achieving the perfect cook on their favorite dishes. Among these, the tomahawk steak—a show-stopping cut—stands out as a prime candidate for this technique.
This comprehensive guide dives deep into the art and science of sous vide tomahawk steak. From selecting the best meat to the finishing sear, we cover all the essential steps to ensure your steak is succulent and flawlessly cooked. Ready to elevate your cooking game? Let’s dive in!
Advantages of the Sous Vide Method
Before diving into the intricacies of preparing a sous vide cowboy steak, let's explore why sous vide is more than just a trendy technique and actually provides consistently impressive cooking results:
Precision Cooking: Sous vide tomahawk ribeye allows for precise temperature control due to using a special sous vide machine like the smart SCHWUA Sous Vide Machine with App control and digital display, which is critical for cooking steaks to the exact level of doneness desired, without any guesswork.
Enhanced Flavor and Juiciness: The slow-cooking process in a vacuum-sealed bag ensures that the steak retains its natural juices, enhancing both the flavor and texture.
Uniform Cooking: Unlike traditional methods, sous vide cooks the steak evenly throughout, ensuring no overcooked edges or undercooked centers.
Increased Tenderness: The gentle cooking process allows tough fibers within the meat to break down gradually, resulting in exceptionally tender meat.
Convenience and Consistency: Once the sous vide machine is set, it requires minimal attention and produces consistent results every time, which is ideal for both home cooks and professional chefs.
Ingredients and Tools You’ll Need
After making the case for the sous vide method, we can proceed to how to sous vide a tomahawk steak with confidence. To ensure a seamless cooking experience, it's essential to gather all necessary ingredients and tools beforehand. Here's what you'll need:
Ingredients
Tomahawk Steak: Look for a high-quality, well-marbled tomahawk steak, approximately 2-3 inches thick.
Salt and Pepper: Coarse salt and freshly ground black pepper for seasoning.
Garlic: A few cloves of garlic, crushed, for added flavor.
Fresh Herbs: Rosemary and thyme sprigs to infuse the steak with aromatic flavors
Butter: A couple of tablespoons for finishing the steak in a pan for that perfect sear.
Olive Oil: For searing or added flavor.
Tools
Sous Vide Cooker: The essential appliance for maintaining the precise water temperature needed for sous vide cooking.
Vacuum Sealer and Bags: To seal your steak and seasonings airtight, enhancing flavor infusion.
Large Pot or Container: Sufficiently large and deep to allow proper circulation of water around the vacuum-sealed steak.
Skillet: Preferably cast iron, for achieving a beautifully caramelized crust on your steak after sous vide cooking.
Tongs: For handling the steak when searing and serving.
Instructions for Sous Vide Tomahawk Steak
Cooking a tomahawk steak using the sous vide method guarantees precision and perfection. Here’s a detailed guide on how to sous vide tomahawk steak.
Step 1: Preparation
Start by patting your tomahawk steak dry with paper towels. This helps the salt and seasonings adhere better to the meat. Generously season both sides of the steak with coarse salt and freshly ground black pepper. Add crushed garlic and herbs like rosemary and thyme for enhanced flavor.
Step 2: Vacuum Sealing
Place your seasoned steak along with a dollop of butter into a vacuum seal bag. Arrange the steak flat and ensure the herbs and garlic are evenly distributed around it. Then, use a vacuum sealer to expel all air from the bag and seal it tightly. This process helps in locking in the flavors and juices during the cooking process.
Step 3: Sous Vide Cooking
Fill your large pot or sous vide container with water and attach the sous vide cooker. Set the tomahawk sous vide temperature to your desired level: 130°F/54°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well, and 160°F/71°C for well done.
Once the water bath reaches the set temperature, submerge the vacuum-sealed steak. Ensure it is fully immersed and not touching the sides of the container for even cooking. How long to sous vide cowboy steak? Cook the steak for 3 to 4 hours. This duration allows the tough fibers in the meat to break down, enhancing tenderness while ensuring it remains juicy.
Step 4: Searing
After the sous vide process, carefully remove the steak from the bag and use paper towels to pat it completely dry. A dry surface ensures a better sear. Next, preheat a cast iron skillet on high heat until very hot, then add a splash of olive oil. Place the steak in the skillet and sear for 2 to 3 minutes on each side to develop a golden-brown crust. During the final minutes of searing, add butter, crushed garlic, and fresh herbs like rosemary and thyme to the skillet, basting the steak with aromatic butter to boost its flavor.
Step 5: Resting and Serving
Once seared, let the steak rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is as flavorful as possible.
Additional Tips That Serve You Well
To enhance your experience and ensure the best results, consider pairing these tips with the tomahawk steak sous vide recipe we just provided:
Wrap the Bone
Before you vacuum seal the steak, take a moment to wrap the exposed bone with aluminum foil. This helps prevent any sharp edges from puncturing the bag during the sous vide process. A punctured bag could allow water to seep in and dilute the flavors concentrated within the steak, potentially ruining the texture and taste of your meal.
Preheat Your Pan for Searing
To achieve that perfect, caramelized crust on your steak, ensure your skillet, preferably cast iron, is extremely hot before you add the steak. The pan should be smoking slightly, which indicates that it is ready for searing. This intense heat helps to sear the steak quickly, locking in flavors and creating a delicious contrast between the crisp exterior and the tender, evenly cooked interior.
Rest Your Steak
Before and After Searing Resting your meat is crucial in two stages of the cooking process. First, after removing the steak from the sous vide, allow it to rest for about five minutes before searing. This brief rest helps to redistribute and settle the juices. After searing, let the steak rest again for several minutes. This second rest allows the juices that have been driven to the center of the steak during searing to redistribute throughout the meat, ensuring that every slice is juicy and flavorful.
Conclusion
Our sous vide tomahawk steak recipe may seem straightforward, but yields results that are nothing short of spectacular. The precision of sous vide cooking allows every bite to be perfectly cooked, showcasing the deep, rich flavors and buttery tenderness that only this technique can achieve. Whether for a special occasion or a weekend treat, the time and effort invested in sous vide cooking pays off immensely, leaving you with a restaurant-quality steak that's sure to impress.
