Cooking

Method: Reverse-Sear

Use the same cooking methods as non-wagyu tomahawk steaks - best served medium rare.

Although not required, the reverse-sear method is recommended for thick steaks over 1.5 inches. This simple technique takes extra time, but is the best way to cook a steak by reducing moisture loss.

Traditional Method
1. sear with high heat first
2. finish with lower heat

moisture loss & overcooked edges

Reverse-Sear Method
1. low and slow heat over time
2. sear at the end

juiciest steak & even cooking

what is reverse sear?

Reverse-sear is a simple 2-part cooking technique.

STEP 1
Slow cook at a low temperature until the steak reaches your desired pre-sear temperature (usually a few degrees below your final cooking temperature).
how: sous-vide, smoking, convention mode in your home oven, air-fryer, grill, and any form of low heat.

STEP 2
Pat down the exterior completely dry with paper towels. Sear all sides with high heat to form an even and brown crust.
how: cast iron with a smoking hot pan, direct fire over a charcoal grill, and any form of direct heat.

There are many ways you can reverse-sear. Sous-vide is the easiest because you can keep the steak in the water bath for an extended period of time while your guests come.

If you don't use a sous-vide, you will need a meat thermometer.

REVERSE-SEAR WITH SOUS VIDE

REVERSE-SEAR IN YOUR OVEN

REVERSE-SEAR IN YOUR SMOKER