Tomahawk Steak Advice

[mrteddyprincess]

My dad is turning 80 next week and we're having my parents over for a steak dinner. I obtained a four pound tomahawk steak just for him. My plan is to serve the other guests ribeye and then pull the tomahawk out of a separate SV bath in the garage to place the whole thing on his plate.

After the meal I plan to slice up what's leftover and chamber seal it in portions for the two of them to take home.

I know this place well enough to know there are others who have experience handling a steak that size, and I would welcome any advice you have about the process. My plan is to dry brine overnight, sear over the Vortex, vacuum seal, and then finish off for about six hours in the SV bath.

Thank you,

Brian

[Davek8282]

Your plan is sound. The only time I did Tomahawk I did the SV bath first and then seared after. Magnificent steak, it is surprising how long there in the SV bath they are thick and I think the bone slows down the heat penetration to the core. I did 2 4 lb ones and we ate of them for 3 days. I,m not sure but I may have wrapped the end of the bone with foil or a hung of SV bag to prevent punctures.

[Huskee]

Since you have time, please dry brine it 2-4 days in advance, not the night before (unless you have zero other option). And season it after that, days ahead of time. Trust. Me.

And, this is just my personal opinion here, sear it after removal from the bath (perhaps after a chill of some sort), serve it sizzling. I know it will likely ruin the surprise, you pulling something out of a SV and going out to your grill for 5 mins-- he'll see it, when you want it to be a surprise.-- but if there's any way to hide all that and sear it right before serving (a torch??), we're talking top-of-the-top-shelf here if you do all the above. (IMHO).

[texastweeter]

Yes sear just before service

[Jerod Broussard]

I like a quick sear right before the bath. That way after the bath, it doesn't take as much time to get the crust I desire.

[Ace]

A four pound steak is a lot of meat for an overnight brine. Think about how long you might brine a four pound roast as it would be similar. I tend to agree with Huskee above and you might consider extending the brine time if possible. I don't know much about SV but most of what I read tends to indicate a sear at the end. Good luck and good on you for providing your parents a special meal...

[mrteddyprincess]

I'm headed to the fridge right now to begin dry brining. That'll give me four days of brining. I really appreciate all this great advice. B

[RichieB]

4#, your sure there will be any leftovers?

[mrteddyprincess]

I'm tempted to tell him he has to sit at the table until he's finished the steak :-)

[smokenoob]

Be sure to take pics when you put that in front of your dad!!

[barelfly]

I think your plan will be great. Perhaps follow Huskee’s tips, having that sucker hot to serve is great! I made one a few weeks back on the kettle. Two-zone cooking, low side to get to my desired pre-sear temp for 120, then got the coals hot and seared that sucker up so it was sizzling when I brought it in. SV is a great way to get it to your temp as well, I’ve done that a number of times with ribeyes as well.

Hope you have a great time celebrating and having some good times with family and friends!

[RonB]

Just my $0.02, but I'd pull it out of the sv 15 - 20 min before searing so the temp could stabilize and then sear the he!! out of it.

[briano52]

Here is one more vote for doing the sear after the SV. I find that the after SV sear makes a better crust/bark/Maillard reaction. With that big of a hunk of meat, a longer dry brine would be good too.

The great big T-hawk is hard to handle on the plate. I favor slicing it thin on a board right at the table and get to eating it when it is still as a warm as possible.

[Richard Chrz]

Calling Mosca. He just attended a class and gained some new insight with the Tomahawk, I believe.

[WI Bubba]

Plenty of good advice already, so I'll just add, have fun. it sounds like a lot of fun.

[bardsleyque]

I have a 3.5 lb. Thawk dry brining as well. I don't have sous-vide so two zone on the kettle for mine. Happy Birthday! to your dad and have a great celebration!!!!

[Henrik]

What a nice way of celebrating! I also vote for the sear after SV.