“We’re gonna need a bigger container”

This was my first big cook with a Sous vide before I had the blog and I am just thankful I took pictures to document it. When I first saw them on the table, I started to get real nervous that they weren’t going to fit inside the Sous Vide Container I had, let alone the gallon zip lock bags so I just had to test fit them. Like a gloveeee.

And just like that, we were off to the races.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 15 minutes for the searzall

🛁Sous Vide Time 2 hour @130F/54C

🥩 Total Time 2 hour 20 minutes

Ingredients

Tomahawk Steaks

  • 2- 3lb Tomahawks
  • Salt and fresh ground pepper to taste

Additional Equipment

  • Searzall or any searing method that provides even contact

Instructions

For these tomahawks I salted them the night before. Generously seasoned both sides of the meat and placed them on a large open sheet pan in the refrigerator overnight.

The next day I removed the steaks from the refrigerator and gave them a generous amount of pepper on both sides. As you can see the outside definitely got a much deeper color and dried out a little.

After the pepper you can place them in any gallon style zip lock bag. I know what you are thinking, yes, they fit. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.

Finishing

After two hours, your tomahawks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear.

For searing these steaks I used the Searzall torch attachment. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear both sides of the steak. The downside with the Searzall only method is that it takes a bit longer than doing the Cast Iron Skillet and Searzall combo. But it certainly does the job.

And just like that your tomahawks are ready to eat and dinner is served. I think the best part about doing tomahawks is that they are perfect for eating cowboy style. They have their own built in handle!

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Conclusion

I mean do I even need to write anything here? Look at that picture! It was amazingly good. So tender and juicy. and the wow factor is off the charts!. Full of flavor, amazingly tender and that fat cap crisped up well. I Would def recommend you give this one a shot. It truly blew me away.

If you enjoyed this recipe id love to hear from you! Drop me a line and let me know what you liked or what you didn’t like, your opinion matters to me. As always you can follow this blog from the button below, as well as your favorite social media platform! Follow on Instagram and Facebook @JBSOUSVIDE to be the first to know when I post a new cook and share it with a friend!

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