Tomahawk(Rib Eye) medium rare with Miso Butter

Author

Kevin C

Experimantal Cook & Food Enthusiast

Set your Anova Sous Vide Precision Cooker to 52ºC / 125.6ºF
Ive experimented with one of the other suggested Anova recipes cooking at 53.9C for 2.5hrs & found that cooking it at a slightly lower temp(52C) for longer(+3.5hrs) produces a better result in my opinion - medium rare, juicier steak. The longer time spent in the bath also helps to render the fat down even more so it melts in your mouth. Marinating your steak in the bag also helps seal in the flavours. I will try the Sous Vide for 4hrs on my next go and note the difference. Check back in with me soon :)

Finish Steak Off On a Cast Iron Griddle Pan, oiled, 2-3mins on each side & 1-2mins on the edges on a High Heat. Check temp of steak during searing with a steak thermometer, it should not be above 54C for a medium rare. Becareful as you can easily overcook your steak in this process. Keep it on the pan longer if you would like your steak more on the medium to well done side. Remove from pan, cover with foil & rest for 5-10 mins.
Enjoy your medium rare juicy Tomahawk(Rib-Eye)
Miso butter sauce adds an amazing Umami flavour to steak. There are plenty of recipes online, i used one which combines Miso, Mirin, butter, tamari & a little sugar. I find the Miso butter goes well with any meat, potato and some vegetable dishes. It also stores for months in my fridge.