Sous Vide Tomahawk Steaks

There’s nothing quite as satisfying as sitting down to a perfectly cooked piece of beef. Seared on the outside, pink in the middle. There are many ways to do it too – oven roasted, pan seared or barbequed can all be magnificent when done well. But there’s a new(ish) kid on the block when it comes to cooking steaks and boy does it delvier. I”m talking about sous vide cooking and this is my recipe for a sous vide tomahawk steak.

I started using the sous vide method of cooking after buying an Anova Precision Cooker to use when making yoghurt. I was intrigued about sous vide cooking as well so thought I’d give it a go now I had the equipment. To say it blew me away would be an understatement. I use it for all sorts of things now – 63 degree eggs, salmon, lamb rumps, duck just to name a few. But the texture and flavour you get when using it to cook a steak is amazing! It is almost impossible to overcook the meat and you decide what degree of doneness you want at the end. I like my steaks medium rare so set the temperature for 54 degrees. But if you like it a little closer to medium? No problem, just up the temperature to closer to 59 degrees and you will have the perfect medium steak.

It is one of those pieces of kitchen equipment that not everyone needs or wants. But if you like to cook and enjoy experimenting with flavour an texture it is well worth having in your kitchen. I know I have used it far more than I ever expected and am constantly blown away by the texture of the food that comes out of it.