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Reverse Cryo-Seared Tomahawk Steak: Steak Science Turned Up to 11
Taming a massive tomahawk steak without sacrificing tenderness—or showmanship—is tough. ChefSteps’ reverse cryo-sear method preserves juicy doneness from the reverse-sear while delivering a jaw-dropping crust with alternating dips in scorching fat and liquid nitrogen. The results? Insane Maillard, cool precision, and steakhouse drama.

Recipe
Ingredients & Tools:
Tomahawk steak (tied and trimmed)
High-smoke-point fat (for searing)
Liquid nitrogen
Temperature probe or thermometer

Steps:
1. Reverse-sear the steak: cook low and slow until just below target internal temperature.
2. Alternate dips between screaming-hot fat and liquid nitrogen to build an extreme crust while controlling surface temperature.
3. Rest the steak, carve, and serve immediately for dramatic texture and flavor contrast.

Key Tips
Maintain control: heat the fat high and cold liquid nitrogen ultra-cold to maximize sear contrast.
Monitor internal temperature closely—reverse sear ensures tenderness.
Alternate dips smartly to avoid overcooking while building that epic crust.
This technique delivers both precision and spectacle—perfection for steak lovers.

Full method and technique at ChefSteps
www.chefsteps.com/activities/cryo-seared-tomahawk-…