Ultimate Tomahawk Steak Cryo-Reverse Sear—How to Butcher, Cook, Carve, and Sear in Liquid Nitrogen?!

The Flintstones-sized tomahawk steak is the ultimate showy steak. Massive, marbled with delicious fat, super tender, super flavorful, and it’s got an ax-handle of a frenched rib bone just because it looks amazing. ChefSteps co-founder Grant Crilly came up with an ultra-modern approach to tackle this monster of a trophy cut: the reverse cryo-sear.

In this video, Grant demonstrates the technique for master butcher Kevin Smith of Seattle’s Beast & Cleaver. Smith breaks down a slab of ribs to carve out a tomahawk chop, and then Grant slow roasts it for the perfect internal temp before building the ultimate crusty exterior without overcooking the succulent meat by gripping it by the bone and dipping it alternately into screaming hot fat and super freezing liquid nitrogen.

Are you game? Check out our recipe for the step-by-step process:
https://www.chefsteps.com/activities/...

Equipment:
Buy a Breville Joule® Oven Air Fryer Pro: https://breville.oie8.net/21W1WG
Buy a turkey Fryer: https://www.amazon.com/CreoleFeast-TF...

Ingredient:
Buy a tomahawk steak: https://snakeriverfarms.pxf.io/Mm9bxP

Follow us:
  / chefsteps  
  / chefsteps  

ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/