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good afternoon and welcome to the good
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plates kitchen today we're making Tom
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Hawk steak vuid and Grilling it to
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perfection in this episode we'll guide
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you through the process of achieving
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restaurant quality results at home from
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understanding the history and selection
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of the tomahawk stake to mastering the
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suvi technique and achieving that
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perfect Grill finish will provide
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insights and tips to elevate your
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culinary skills tune in and discover how
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to transform a simple piece of meat into
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a gourmet Masterpiece that will impress
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any guest the tomahawk steak with its
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distinctive long bone resembles a
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singlehanded axe hence the name Tomahawk
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this visually striking steak is
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essentially a bone and ribeye sourced
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from the rib bone section of the cow it
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traces its Origins back to classic
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where the emphasis was on maximizing
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flavor and presentation the extended
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bone serves not only as a handle for an
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impressive presentation but also
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contributes to the steak's Rich beefy
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flavor by retaining moisture and
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imparting a distinct taste during
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cooking the soued method which
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translates to under vacuum in French has
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revolutionized modern cooking the
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technique involves vacuum seiling food
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in a bag and cooking it slowly in a
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water bath at a precise control
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temperature sued has its roots in the
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late 18th century but gained widespread
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popularity in the 1970s when chefs began
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to appreciate its ability to cook evenly
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and retain natural flavors and
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nutrients using soid for a Tomahawk
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Steak ensures that the meat is cooked to
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the perfect dness throughout with no
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risk of overcooking the controll
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temperature allows the steak to retain
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all its juices and develop a tender
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texture that's difficult to achieve with
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traditional cooking methods to prepare
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our steak we seasoned it with peny
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Mitchell Street and marinated it in a
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combination of Miss rubben magic
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marinade and Woody cooking sauce links
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to the products are in the
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description you might find yourself with
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a piece of meat that's too large to fit
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in a regular subie bath no worries you
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can use your should sink instead like I
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did it's also a great way by the way to
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safely once the steak has reached the
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desired dness in the soused bath it's
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ready for the grill remember in order
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for the malard reaction to occur food
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must be dry otherwise it boils and never
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350° when food comes out of the souped
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bag it must be dried with a paper towel
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and then seasoned before it's put on the
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grill we seasoned our Tomahawk Steak
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generously with Miss Ruben's black magic
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amazing finishing the tomok steak on the
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grill is where the magic happens the
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high heat of the grill creates a
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beautiful sear caramelizing the exterior
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and adding a smoky charred flavor that
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compliments the steak's tender interior
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this final step not only enhances the
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flavor but also gives the steak its
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signature crust making each bite a
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perfect balance of texture and
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taste we used a cast iron grill that we
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put on the stove top to make sure the
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grill was hot enough we used an infrared
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thermometer and let the heat get to
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657 de f it charred the steak
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beautifully well I hope you go to your
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Butcher and ask for a Tomahawk Steak
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soon and we'll see you next time the
