![]() Overall, the reverse sear method might require a bit more time and attention, but the reward is a perfectly cooked, juicy, flavorful tomahawk steak that’s sure to impress at any cookout. This methodical approach reduces the risk of overcooking and undercooking, which can be a problem with high-heat methods. By monitoring the temperature during the slow-cook phase, you can ensure your steak reaches the perfect level of doneness for your preference. Control: Lastly, reverse searing gives you excellent control over the cooking process.This means you can serve the steak hot off the grill after searing, as it has already rested. With reverse searing, you rest the steak before the final high heat sear. Resting Time: With traditional methods, you need to rest the steak after cooking to allow the juices to redistribute, avoiding them spilling out when you cut into it.This rapid searing creates the Maillard reaction, a chemical process responsible for the appealing brown crust on the steak and the complex flavors it provides. Perfect Sear: Once the steak has slowly reached the desired internal temperature, it’s then seared at high heat.However, by gently heating the steak initially, the muscle fibers don’t contract as quickly, keeping the juices locked in. ![]() In traditional high-heat searing, the juices can get forced out, leading to a drier steak. Juiciness: By slowly bringing the steak up to temperature, reverse searing helps retain the steak’s natural juices.It allows the heat to penetrate the meat slowly, reducing the risk of overcooked edges and an undercooked center. Even Cooking: This technique is perfect for thick cuts like the tomahawk, as the slow and low cooking process ensures the meat is evenly cooked from edge to edge.Reverse searing is an excellent way to cook a tomahawk steak for several reasons: Why Use Reverse Sear on a Tomahawk Steak? You start by cooking the steak on low heat until it’s almost at your desired level of doneness, then crank up the heat to sear and create that appetizing, caramelized crust. Reverse searing is, as the name suggests, the exact opposite. The traditional method for searing is when the steak is cooked on high heat first to develop a crust, then moved to lower heat to finish cooking. It’s typically quite thick – often 2 inches or more – making it perfect for techniques like the reverse sear that are designed to cook thicker cuts of meat evenly.īecause of its size, dramatic presentation, and incredible flavor, a Tomahawk steak is often the centerpiece of a special meal, cookout, or any occasion when you want to impress. The Tomahawk steak is known for its rich marbling, which enhances both the flavor and tenderness of the steak. The bone also contributes to the flavor of the steak during cooking. The steak includes the rib bone, which is usually Frenched (trimmed of meat and fat), leaving a long bone handle that enhances the presentation. It is sometimes also referred to as a “bone-in ribeye” or “cowboy steak.” How to Reverse Sear a Tomahawk Steak on the GrillĪ Tomahawk steak is a large, bone-in ribeye steak, named for its distinctive shape that resembles a tomahawk axe.Grilling Temperature for Reverse Searing.Why Use Reverse Sear on a Tomahawk Steak?.
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