The reverse sear is the best way to cook a steak | Tomahawk Steak | John Quilter

The absolute mac daddy

Looks amazing chef!

That cut on your finger isn't healing very quickly chef

So good one has to pinch himself to be sure he is not dreaming.

I had a tomahawk this evening. Got similar results from room temperature meat, into 240 c oven for 10mins, flip over and cook for another 7 mins, let rest for 10 mins, hot pan sear all sides then rest 10 mins. All done in around 45 mins.

How do you feel about sous vide before a good sear?

Oh man! Perfection.

Ayyyyy haha do I get credit for this one? 😂

Absolutely spot on. My favorite parts are always the meat next to the bones, ribs, necks, wings. Best parts

That looks delicious 👍

Sorry, John, but the bone is just for show. Multiple double blind studies have shown that the bone does not contribute any flavor to the meat (in fact, it inhibits even cooking), and accommodating the bone is a real pain in cooking. Anthropologists describe it as a "testosterone display." That said, reverse sear is stellar at producing better flavour than the sear first.

This is what it's all about!!! You nailed it yet again.

I cannot eat much meat at a sitting these days, so my butcher cuts a t'hawk in half and gives me the bone to roast (used to make stock afterwards). About 6 mins a side in a steel pan, then into an oven until internal temp OK. Maybe a waste but works for me.

Great video! Hope you are well

How can you do a bbq video of indirect cooking and not have a temp but have a time?? What temp should the bbq be at??

Another great video. Keep them coming, big dog. Some multi-part travelling vids would ,obviously, be aces.

Question; aren’t you supposed to leave that salt on there long enough so the moisture is re-absorbed into the meat to elevate seasoning internally?

Beautiful

More 🤪

Can you do this in a normal oven with a different cut (sirloin, rib eye)? How would you do the very hot part at the end?

If you're dry brining with salt to extract moisture and for the salt to penetrate, you might want to add the oil after it has done brining instead of before. The oil interfers with the brining and you're also wiping away the moisture which ends up wiping away the oil as well. Also, dry brining for 24 hours in the fridge on a cooling rack is well worth it. It really dries out the steak and makes for a really nice sear

Lovely cook chef!

That sure does look like my next Friday supper. Might ring a friend to handle that bad boy. :)

With a little beer at the end??!! Definitly validated! 🤙

I cooked one tonight and it was the best steak I have ever made.
Juicy, tender, and it tasted great.

For the sear, you could have also just put the cast iron grate on top of the chminey starter to get mor concentrated heat. Love your content!

i've been rocking with your videos especially the street food era when i was 13, its so awesome to see you putting up new stuff, you've got the heart mate, RESPECT! thank you for all the cooking love.

I did this a few days ago, it was my first tomahawk ever and absolutely delicious

John I reckon you should get in touch with Guga on Sous Vide Everything and do a colab vid. You two on screen would be great, both lovely guys

I'm not buggering around for HOURS waiting on a steak. I'll have a couple of smaller sirloins in a pan for a few minutes each side, let 'em rest while I sort out the spuds, job done. Om nom nom.

😛🤪😛🤪❤❤❤❤❣

One quick question, is 53 / 54 c like stated in the description not way too far before the sear? I mean it rises more than 1 c after u quickly seared it. I normally take it out at 50 c and sear it 1min each side for nice crust. or what im missing? idk
Or ist it because that steak is so thick? I normally go with a 4cm steak (1,5 inch)

All that black smoke going into your food = carcinogenic. Better to fry it + oven. Still love your channel though!

Making this for dinner tonight sans tomahawk, sub ribeye. We just watched your Beef series! Very fabulous! Loved it!

John's music: "Oi mate, can yer hear mey ?!!" :u

drooling over.. simple flavour 🤤😍😋

John, this is my favorite cut of steak and my favorite way to cook it. I really enjoy your cooking style and presentation. Greetings from San Francisco mate! G

This video was too long. Halfway through it, I got hungry so I left it playing and went to the kitchen to fix myself a sandwich. But then I found out that I'm out of mayonnaise so I went to a store. There, I saw the most beautiful woman I have ever seen in my whole life. But I'm a really shy person so I took up a three-year personality development course so I could introduce myself. She was very friendly and all, but unfortunately, she had a boyfriend. So I said, all good, I'm a mature person. I wanted the best for her and I harbored no illusion that I am the best person for her and she seemed happy with her boyfriend, so I didn't bother her anymore. But we kept in touch and we became friends and I got over my crush on her. Then she broke up with her boyfriend, we drank some alcohol because of it. I told her she'll be fine and I wished her well. I still think she's the most beautiful woman in the world, but like I said, I am over my crush on her. It was like five years already since I first saw her. Besides, I am quite happy with the friendship I developed with her. It was more important than a crush. So we kept hanging out, drinking, having coffee, and all. I had a girlfriend, she started dating other guys. My girlfriend wanted to live some other life without me in it, so I said, "Okay, I want the best for you and I want you to pursue your happiness." My lady friend and I drank alcohol about it, and she gave me the same advice I gave her when she was in that position and I became okay with the breakup immediately. But we were really drunk, so she spent the night in my apartment. I only have one bed, so you know what that means: She took the bed and I slept on the couch. But on the couch, I really can't sleep. Something was bothering me. So I tossed and turned for about three hours, then I finally couldn''t take it anymore, I stood up and went straight to my room where she's sleeping. I approached the bed, gently sat on it and I reached for her shoulder to pull her closer to me. She stirred and woke up. She asked what's up. I told her, "you know, the first time I saw you, I was watching a video and left it playing to get myself a sandwich then went to the store to get some mayo then I got so distracted by life that I forgot to finish the video." She said, "You know what, I've been wondering about a weird noise in your night drawer." So we opened that drawer, and lo and behold, there's my phone and this video still has two minutes of play time on it.

Put salt first, then oil! The hydrophobic nature of the oil prevents the hydrophilic/charged sodium chloride from entering the meat effectively.

I lost your channel a long time ago. Im glad I found you again

Dose any know what happen John Quilter. He not post for a yr

Oh yeah. That was a hella awesome reverse seared massive Tomahawk steak❣️ and you’re narration adds to the perfection. First watched your steak & stout pie that was a heavenly production. Y’all just got a new subscriber!

Where is he these days?

Probably the best steak video I've seen

doesnt salting it before hand and drawing the moisture out make it less juicy?

why do you get rid of the mosture? how does it affect the finish?

Damn it, son...glad to see you boys across the pond using the Weber! FYI? Temps expressed in degrees Fahrenheit wouldn't hurt....