Reverse Seared Tomahawk Sous Vide

Any easy way to cook medium rare 1.5kg tomahawk steak with a creamy green peppercorn sauce.

Author

yWqdZsmV9Nbx892FIzZmRv

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 131F / 55C

Ingredients

• Avocado Oil - 2 tablespoons
• Salted butter - 2 tablespoons
• Salt
• Pepper
• 2-3 fresh cuts of Rosemary
• Egg mayonnaise - ¼ cup
• FOR THE SAUCE
• Brandy - ½ cup
• Thickened Cream - ½ cup
• Green peppercorns (drained) - 2 teaspoons
• Steak juice from the bag

Directions

1. Heat water
2. When the water is up to temp, immerse the steak, ensuring the bone is fully submersed.
3. After cook time remove steak from bag (keep juices) and blot dry with paper towel.
4. Apply a thin layer of egg mayonnaise to both sides of steak and to the edge.
5. Apply a good coating of salt and pepper to the steak.
6. Add avocado oil to a large cast iron pan and heat on high.
7. Sear the sides of the steak for approximately 90 seconds, rotating the steak to get all edges seared.
8. Add the butter and rosemary to the pan.
9. Place the steak in the pan and sear on each side for 60 seconds. While searing continue to spoon the hot butter over the top of the steak.
10. Rest the steak covered in loose tin foil.
11. MAKING THE SAUCE
12. Turn the heat down to low and add the brandy. Stir the brandy and scrap the bottom of the pan for about one minute or until the strong alcohol smell disappears.
13. Turn the heat off and add the peppercorns, steak juice and cream and continue to slowly stir. Cast iron will retain heat for several minutes, enough time for the sauce to thicken and be ready to serve.

Finishing Steps

1. Transfer the steak to a warm plate, accompanied by a boat of creamy green peppercorns sauce. Serve with chunky mash potatoes and greens.