Tomahawk steaks, known for their impressive size and rich flavour, are a favourite among meat enthusiasts. While there are various methods to cook this delectable cut, the sous vide technique has emerged as a popular choice for ensuring tenderness and preserving flavour. We explore the sous vide method for cooking tomahawk steaks, providing insights, tips, and a recipe to help you achieve steakhouse-quality results at home.
What is Sous Vide?
Sous vide, French for “under vacuum,” is a cooking method that involves sealing food in a vacuum-sealed bag and cooking it in a temperature-controlled water bath. By maintaining a consistent temperature, sous vide allows for precise control over the cooking process, resulting in evenly cooked and tender meat.
Why Sous Vide Tomahawk Steaks?
Tomahawk steaks are a thick cut, and traditional cooking methods can lead to uneven cooking, with the exterior becoming overcooked while the interior remains underdone. Sous vide eliminates this problem by cooking the steak uniformly, preserving its juiciness, and enhancing its natural flavours.
Benefits of Sous Vide for Tomahawk Steaks:
- Even Cooking: The entire steak cooks to the desired doneness, from edge to edge.
- Tenderness: Slow and gentle cooking breaks down the connective tissues, resulting in a melt-in-the-mouth texture.
- Flavour Preservation: Cooking in its own juices intensifies the steak’s flavour.
- Flexibility: There’s a wider window of time to finish the steak, reducing the risk of overcooking.
Recipe: Sous Vide Tomahawk Steak
Ingredients:
- 1 tomahawk steak
- Salt and pepper
- Fresh herbs (such as thyme and rosemary)
- 2 garlic cloves, crushed
- 2 tablespoons butter
Equipment:
- Sous vide immersion circulator
- Vacuum sealer or resealable plastic bag
Instructions:
- Preheat the Sous Vide Machine: Set the water bath to your desired temperature (e.g., 54Β°C for medium-rare).
- Season the Steak: Generously season the tomahawk steak with salt and pepper.
- Prepare the Bag: Place the steak in a vacuum-sealed bag, adding herbs, garlic, and butter.
- Cook the Steak: Submerge the bag in the water bath and cook for 2-3 hours.
- Sear the Steak: Remove the steak from the bag and sear it in a hot skillet, preferably cast iron for 1-2 minutes on each side to develop a golden crust.
- Rest and Serve: Allow the steak to rest for a few minutes, then slice and serve.
Conclusion
Sous vide cooking offers a foolproof way to achieve a perfectly cooked tomahawk steak, highlighting its tenderness and robust flavour. Whether you’re a seasoned chef or new to sous vide, this method provides an exciting culinary adventure, transforming a special cut of meat into a memorable dining experience.
Experiment with different herbs, spices, and finishing techniques to make the dish your own. The precision and control of sous vide cooking open up a world of possibilities, allowing you to explore and enjoy tomahawk steaks like never before. Pick up the finest quality tomahawk steaks in Vancouver from Windsor Quality Meats,winner of multiple best vancouver butcher awards.
