The reverse sear is the best way to cook a steak | Tomahawk Steak | John Quilter

Heres the reverse sear technique for cooking the perfect steak. The key thing to remember is cook the steak to an internal temp of 53 / 54 c and then finish off on a super hot BBQ to get to a medium rare temp of 55c. Enjoy.

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I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

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The reverse sear is the best way to cook a steak | Tomahawk Steak | John Quilter

John Quilter

[josecenteno]

Probably the best steak video I've seen

[jimkai]

3am here in Melbourne Aus, drooling over this vid. Love your work chef. Cheers.

[arunramachandran]

If you're dry brining with salt to extract moisture and for the salt to penetrate, you might want to add the oil after it has done brining instead of before. The oil interfers with the brining and you're also wiping away the moisture which ends up wiping away the oil as well. Also, dry brining for 24 hours in the fridge on a cooling rack is well worth it. It really dries out the steak and makes for a really nice sear

[edwardyc]

i've been rocking with your videos especially the street food era when i was 13, its so awesome to see you putting up new stuff, you've got the heart mate, RESPECT! thank you for all the cooking love.

[joncurtis]

The weber is such a good piece of kit. Great video

[beachbum]

I am very greatly heartened to discover I am not the only naughty person on this planet. Thank you; John Quilter. Our supermarkets also sell these magnificent tomahawk steaks here in Australia, now I know how to cook what is, in essence, a difficult piece of meat with a very very real chance of a triumphant success. (Subscribed long ago) Thank you

[chriswright]

Another great video. Keep them coming, big dog. Some multi-part travelling vids would, obviously, be aces.

[GerardSheridan]

John, this is my favorite cut of steak and my favorite way to cook it. I really enjoy your cooking style and presentation. Greetings from San Francisco mate! G

[OldSkaterGuy]

I cooked one tonight and it was the best steak I have ever made.
Juicy, tender, and it tasted great.

[mitchellcampleman]

I lost your channel a long time ago. Im glad I found you again

[mattybhoy]

Why I prefer reverse sear is I find alot of the fat renders out of the meat. So when you do go to sear that rendered fat gives you a great crust

[redflamelcd]

Absolutely spot on. My favorite parts are always the meat next to the bones, ribs, necks, wings. Best parts

[shannongzemo]

Making this for dinner tonight sans tomahawk, sub ribeye. We just watched your Beef series! Very fabulous! Loved it!

[terencevasquez]

This is what it's all about!!! You nailed it yet again.

[mikeblack]

That's a belter chef! No need for sauces when it's that tender

[abgebrueht]

And that's why I am making my steak in the dish washer, lads! It works perfect. After 1 wash you sear it 30sec on each side and let it rest for 10mins. Perfectly done steak. Nice video as always mate. greetings form germany!

[sutach]

Beautyful, I cook steaks in sous-vide, and on superhot pan after theat, it's almost the same, but it's really hard to vacuum seal a tomahawk, maybe impossible, and of course there is no smoky flavour at all. But grill after sous vide will work.

[DrunkenKnight]

I did this a few days ago, it was my first tomahawk ever and absolutely delicious

[mybellegirls]

Oh yeah. That was a hella awesome reverse seared massive Tomahawk steak❣️ and you’re narration adds to the perfection. First watched your steak & stout pie that was a heavenly production. Y’all just got a new subscriber!

[dwaynewladyka]

Now that is a fantastic looking steak. It's done perfectly. Cheers, Chef John! #IncreaseThePeace ✌️