Tomahawk Steak Cryo-Seared in Liquid Nitrogen... yes, really!

From the creator

Reverse Cryo-Seared Tomahawk Steak: Steak Science Turned Up to 11 Taming a massive tomahawk steak without sacrificing tenderness—or showmanship—is tough. ChefSteps’ reverse cryo-sear method preserves juicy doneness from the reverse-sear while delivering a jaw-dropping crust with alternating dips in scorching fat and liquid nitrogen. The results? Insane Maillard, cool precision, and steakhouse drama. Recipe Ingredients & Tools: - Tomahawk steak (tied and trimmed) - High-smoke-point fat (for searing) - Liquid nitrogen - Temperature probe or thermometer Steps: 1. Reverse-sear the steak: cook low and slow until just below target internal temperature. 2. Alternate dips between screaming-hot fat and liquid nitrogen to build an extreme crust while controlling surface temperature. 3. Rest the steak, carve, and serve immediately for dramatic texture and flavor contrast. Key Tips - Maintain control: heat the fat high and cold liquid nitrogen ultra-cold to maximize sear contrast. - Monitor internal temperature closely—reverse sear ensures tenderness. - Alternate dips smartly to avoid overcooking while building that epic crust. - This technique delivers both precision and spectacle—perfection for steak lovers. Full method and technique at ChefSteps https://www.chefsteps.com/activities/cryo-seared-tomahawk-steak

Published 2025-08-27 · Watch on YouTube ↗
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