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 KZbin. 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
Increase the peace.
JQ
The reverse sear is the best way to cook a steak | Tomahawk Steak | John Quilter
• The reverse sear is th...
John Quilter
/ foodbusker

[@josecenteno6682]

Probably the best steak video I've seen

[@jimkai5413]

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

[@blueenglishstaffybreeder6956]

Lol couldn’t sleep either, it’s 5 am in Rye and saw my notification for Johns vid, now I can drift off into steak heaven zzzzzzz

[@foodbusker]

Thanks Jim

[@arunramachandran5012]

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

[@beachbum4691]

(That's sounds like what knowledgeable people would do, top marks) :)

[@mybellegirls]

Sure, 24 hours to brine if you’re not planning on eating that steak today. I’m living in the moment lol

[@edwardyc700]

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.

[@joncurtis19]

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

[@foodbusker]

Thanks Jon

[@chriswright4677]

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

[@foodbusker]

Nice one Chris

[@TheStwat]

Oh man! Perfection.

[@beachbum4691]

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

[@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

[@mitchellcampleman8236]

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

[@shawnfoodfever]

drooling over.. simple flavour 🤤😍😋

[@kristopherkneisler570]

Looks amazing chef!

[@foodbusker]

🙏👍

[@thomascallaghan5988]

That looks delicious 👍

[@OldSkaterGuy]

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

[@terencevasquez]

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

[@foodbusker]

Thanks Terence

[@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!

[@redflamelcd]

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

[@foodbusker]

100%

[@mattybhoy6522]

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

[@shannongzemo1752]

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

[@dwaynewladyka577]

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

[@foodbusker]

Thanks Dwayne

[@persianwingman]

Edge to edge! 😃

[@mikeblack8145]

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

[@foodbusker]

Exactly Mikey

[@DrunkenKnight71]

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

[@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.

[@peterdoe2617]

After sous vide, I'm using a flame thrower. The ones they sell at hardware stores to burn weed in your garden. To sear it on a grill. Greetings from the far north of Germany!

[@Chefbobo32]

With a little beer at the end??!! Definitly validated! 🤙

[@CookinWithSquirrl]

Lovely cook chef!

[@nelsonpretti986]

Amazing video! Loved the takes

[@foodbusker]

🙏👍

[@geeconomics]

For the sear, you could have also just put the cast iron grate on top of the chminey starter to get mor concentrated heat. Love your content!

[@leobarnet3662]

why do you get rid of the mosture? how does it affect the finish?

[@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!

[@foodbusker]

Thanks mate. Nice icon

[@alexking805]

Exceptional stuff

[@foodbusker]

Thanks Alex

[@gerghghherb880]

John I reckon you should get in touch with Guga on Sous Vide Everything and do a colab vid. You two on screen would be great, both lovely guys

[@peterdoe2617]

Good point! I've learned my sous vide skills from Guga. Pls feel free to take a look at my profile to find some more cooking channels. Like i.e. chef Harpal Singh Sokhi from India and many more from around the globe.

[@BlazeXak]

Great video! Hope you are well

[@foodbusker]

Thanks Zen

[@tobybrown1194]

How can you do a bbq video of indirect cooking and not have a temp but have a time?? What temp should the bbq be at??

[@foodbusker]

I thought I said 100c until it reaches 53ish 👍

[@veggerzz]

Always love your videos need to get me a tomahawk steak for next weekend 🤙🤙

[@foodbusker]

Thanks Alex

[@leobarnet3662]

doesnt salting it before hand and drawing the moisture out make it less juicy?

[@coolerkin]

Do you have the recipe for the popular steakhouse beef dripping sauce??

[@TheStallion234]

Question; aren’t you supposed to leave that salt on there long enough so the moisture is re-absorbed into the meat to elevate seasoning internally?

[@peterdoe2617]

That would make a great video to explain the science about it!

[@TheStallion234]

@@peterdoe2617 I think Kenji Lopez Alt from Serious Eats writes about it

[@simodthebod4256]

Why would you salt for half hour to draw the moisture out? Genuine question

[@maybebob9943]

The drawn out moisture is absolutely minimal, and if you leave it a bit longer it'll be reabsorbed. Personally I like to salt for 40+ mins or right before cooking, ideally the former. The majority of the 'juicy' in a ribeye will be the fat anyway. I'd probably not do a 30 min pre-salt on a fillet.

[@simodthebod4256]

@@maybebob9943 that’s really interesting. Learn something new everyday. Appreciate the reply mate 👍🏽

[@foodbusker]

Well. An hour ( or more) means the salt gets in and then the water is reabsorbed. But tbh I find there’s almost nothing in it & if you salt 30 mins before you get the salt seasoning in & there’s no significant loss of moisture to note.

[@kevinknutson7205]

How do you feel about sous vide before a good sear?

[@foodbusker]

Sous vide works. It’s extremely reliable. However I still like to cook steaks in the old fashion way also. It’s what works for you really Kev

[@GMC2001]

Beautiful

[@foodbusker]

🙏

[@rob3462]

Looks amazing. Saw a huge tomahawk steak in Lidl yesterday was tempted to buy it but it had a really long bone and it wouldn't fit in my pan and don't have a bbq

[@foodbusker]

Hack saw it init

[@grimTales1]

Can you do this in a normal oven with a different cut (sirloin, rib eye)? How would you do the very hot part at the end?

[@foodbusker]

Yes and then screaming hot cast iron pan for the sear

[@leehammett8717]

Frickin genius

[@foodbusker]

Why thank you chef

[@tadeusz1]

I cannot eat much meat at a sitting these days, so my butcher cuts a t'hawk in half and gives me the bone to roast (used to make stock afterwards). About 6 mins a side in a steel pan, then into an oven until internal temp OK. Maybe a waste but works for me.

[@Snib]

One quick question, is 53 / 54 c like stated in the description not way too far before the sear? I mean it rises more than 1 c after u quickly seared it. I normally take it out at 50 c and sear it 1min each side for nice crust. or what im missing? idk Or ist it because that steak is so thick? I normally go with a 4cm steak (1,5 inch)

[@parko246]

Where is he these days?

[@Hunnie_B]

This if how to cook a steak, thank you Chef........there is nothing worst than attending a family BBQ and the host slathers a bottle of BBQ sauce over the steak, YIKES!

[@foodbusker]

Exactly Hunnie. Hope your well

[@trekmastergamer2725]

Dose any know what happen John Quilter. He not post for a yr

[@TristanBehrens]

Ayyyyy haha do I get credit for this one? 😂

[@foodbusker]

Maybe 🤔

[@heartbreakmanNo1]

John's music: "Oi mate, can yer hear mey ?!!" :u

[@mfp5585]

Put salt first, then oil! The hydrophobic nature of the oil prevents the hydrophilic/charged sodium chloride from entering the meat effectively.

[@sevenproxies]

That sure does look like my next Friday supper. Might ring a friend to handle that bad boy. :)

[@ghgjftythnhcfghdty]

I'm not buggering around for HOURS waiting on a steak. I'll have a couple of smaller sirloins in a pan for a few minutes each side, let 'em rest while I sort out the spuds, job done. Om nom nom.

[@utoob22]

Explain please why its the beat way over the normal sear

[@d9_1056]

Click Clickbait my dude. KZbin 101

[@artic0x]

Ok here goes... The normal method requires more skill, as the outer side might be overcooked whilst the inside is still undercooked. By reverse searing the internal temp is perfect and you can stop cooking once the outer side is perfectly caramelised

[@blueenglishstaffybreeder6956]

Reverse sear enables the fat to render down inside the meat giving you a more tender and juicier steak with a nice crust/bark on the outside, give it a try you’ll never cook your steak any other way

[@foodbusker]

Like the guys say it’s a more reliable way to get an even reliable juicy steak on the inside and a nice crust on the outside

[@DaveDVideoMaker]

I always have tomahawk steak on my Knorr BBQs. Nothing to do with Marco here.

[@luke125]

Grab a bottle of A1 steak sauce and get down to business.

[@Ghhyuttgg]

Shout out to the camera person

[@foodbusker]

Whoop whoop 🙌

[@Gibson408]

The absolute mac daddy

[@foodbusker]

🔥🔥👍

[@hibas..sweet..home..miniat8663]

അടിപൊളി വീഡിയോ 👍 ഇനിയും പ്രതീക്ഷിക്കുന്നു 👍👍 Nice presentation ❤️ Thanks for sharing From India Connected 🤝🔔

[@foodbusker]

Thanks mate

[@hibas..sweet..home..miniat8663]

@@foodbusker thankyou so much 🥰

[@TheRidgeChannel]

Alternatively stick it the oven on low or sous vide it then sear it on high!

[@foodbusker]

Yup

[@TerryC69]

So good one has to pinch himself to be sure he is not dreaming.

[@foodbusker]

Hahaha. Terry you are a one 😉

[@utoob22]

u cd first sear it then sous vide

[@HM13895]

if you sear the outside of the meat and then vac pac it your crust isn't going to be as good as it was, you lose the crispiness and it will go soft. ive never seen a chef sear meat before sous vide, always after

[@shaunsheppard]

Need to sear beef after sous vide so as not to poison your guests. However you could do an initial sear and finish in the oven.

[@cdb5001]

John, you need to hire me as a taste tester to really make sure the flavour is on par with how delicious this looks. I accept compensation only in food, and I'm not a pro chef, just been cooking with my family and for my family for 30+ years. I am willing to make this sacrifice for you my friend.

[@foodbusker]

Such self sacrifice & commitment to the cause. If only everybody was like you

[@cdb5001]

@@foodbusker thanks for your videos John, I always appreciate your skill and personality when giving us new insights and ideas on food. Much respect.

[@RobbDizzl]

I just want to thank you for not saying „Maillard reaction“.

[@foodbusker]

Hahahahaha. I hear you

[@joeelder8526]

I had a tomahawk this evening. Got similar results from room temperature meat, into 240 c oven for 10mins, flip over and cook for another 7 mins, let rest for 10 mins, hot pan sear all sides then rest 10 mins. All done in around 45 mins.

[@vvessel_]

got a photo?

[@maxistmind]

More 🤪

[@loucalouca]

Jesus Christ Almighty ! That’s the bomb ! Cooking that next weekend thanks Chef !

[@foodbusker]

Make sure you share da pics brother

[@YummyFoodLahore]

😛🤪😛🤪❤❤❤❤❣

[@jeromenpar]

100 ° what? °C or °F?... It's hard to be noob (me)

[@foodbusker]

100c

[@jeromenpar]

Ty

[@joeshonk9715]

Need to change the title to Sous Vide is the best way to cook a steak. It's essentially idiot proof and you can't under/overcook the steak. Perfect everytime.

[@foodbusker]

Yes but I’m old skool Joe. I like some element of skill still in my cooking, it feels more rewarding. Sous vide still feels like boil in the bag to my inner chef. But I agree it’s fool proof 👍

[@denjex]

That cut on your finger isn't healing very quickly chef

[@foodbusker]

Like my back 😒

[@ConanBrowne]

Chef here for over a decade. Let me tell you, you can royally fuck up a reverse sear steak. By not reverse searing. Takes an hour or so but at home who cares, you have guests or a nice date? Worth it, do it.

[@vladimirholecka7462]

Greetings John, It’s Vladimir from Youmaker, one of the developing video platforms based in the US. We have seen your KZbin channel and it’s really incredible. We absolutely think that our fans would love your videos. We would like to invite you to join Youmaker and offer you some revenue. Also, it can serve for you as a free back up storage for your videos. Can I send you details in private?

[@scaryprowler]

You should have shown your indirect setup for the viewers not used to cooking that way.

[@foodbusker]

Ok mark thank you

[@garylawton230]

Eat the bone? 🤯🤪

[@foodbusker]

Hahaha. You clocked it

[@DarksouIjah]

0:56 "or medium"... No sir.. Med-Rare is the only way.

[@maybebob9943]

Red or pink in beef is absolutely fine. If there isn't any red or pink, the steak will be tougher and less juicy. It's also not blood, it's myoglobin. Steak tartare is raw beef, and if prepared correctly is also absolutely fine.

[@swright5690]

Table salt???!!!

[@foodbusker]

Gets into the steak 🥩 well. Sea salt though

[@ZyrusSmith]

This video was too long. Halfway through it, I got hungry so I left it playing and went to the kitchen to fix myself a sandwich. But then I found out that I'm out of mayonnaise so I went to a store. There, I saw the most beautiful woman I have ever seen in my whole life. But I'm a really shy person so I took up a three-year personality development course so I could introduce myself. She was very friendly and all, but unfortunately, she had a boyfriend. So I said, all good, I'm a mature person. I wanted the best for her and I harbored no illusion that I am the best person for her and she seemed happy with her boyfriend, so I didn't bother her anymore. But we kept in touch and we became friends and I got over my crush on her. Then she broke up with her boyfriend, we drank some alcohol because of it. I told her she'll be fine and I wished her well. I still think she's the most beautiful woman in the world, but like I said, I am over my crush on her. It was like five years already since I first saw her. Besides, I am quite happy with the friendship I developed with her. It was more important than a crush. So we kept hanging out, drinking, having coffee, and all. I had a girlfriend, she started dating other guys. My girlfriend wanted to live some other life without me in it, so I said, "Okay, I want the best for you and I want you to pursue your happiness." My lady friend and I drank alcohol about it, and she gave me the same advice I gave her when she was in that position and I became okay with the breakup immediately. But we were really drunk, so she spent the night in my apartment. I only have one bed, so you know what that means: She took the bed and I slept on the couch. But on the couch, I really can't sleep. Something was bothering me. So I tossed and turned for about three hours, then I finally couldn''t take it anymore, I stood up and went straight to my room where she's sleeping. I approached the bed, gently sat on it and I reached for her shoulder to pull her closer to me. She stirred and woke up. She asked what's up. I told her, "you know, the first time I saw you, I was watching a video and left it playing to get myself a sandwich then went to the store to get some mayo then I got so distracted by life that I forgot to finish the video." She said, "You know what, I've been wondering about a weird noise in your night drawer." So we opened that drawer, and lo and behold, there's my phone and this video still has two minutes of play time on it.

[@geoff6203]

That's like crack for me. If I seen that in your garden I'd attack you like an addict to eat it.

[@foodbusker]

Hahahaha. You need to go into recovery Mike

[@geoff6203]

@@foodbusker lol

[@zoomaboom]

Uploads "9 steps to the perfectly cooked steak"...1 month later: "the reverse sear is the best way to cook a steak". So which one is the perfect steak?!

[@artic0x]

Perfectly cooked != Best way

[@gab.lab.martins]

Depends on the cut. Flat iron = quick sear. Tomahawk = reverse sear. You need to understand your ingredient in order to know what to do.

[@artic0x]

My reaction was purely aimed at the way the videos are named, of course the cooking method changes based on the cut you're working with.

[@gab.lab.martins]

@@artic0x I was responding to the original comment, not yours

[@artic0x]

@@gab.lab.martins Oh lol sorry mate, my bad!

[@jobro4559]

First

[@etherdog]

Sorry, John, but the bone is just for show. Multiple double blind studies have shown that the bone does not contribute any flavor to the meat (in fact, it inhibits even cooking), and accommodating the bone is a real pain in cooking. Anthropologists describe it as a "testosterone display." That said, reverse sear is stellar at producing better flavour than the sear first.

[@foodbusker]

I love the idea of these “studies”. Do you mean you tube videos?

[@etherdog]

@@foodbusker No, I am referring to Harold McGee, J Kenji Lopez-Alt in his book "The Food Lab", and Meathead Goldwyn. These are three of the biggest contributors to food science.

[@foodbusker]

Ok good guys, big fan of Kenji but to say the bone is just for show I don’t agree with. Also I think if you ask any chef most of them would agree. My experience (20 yrs from commi to chef patron) and my tastebuds know that the meat tastes different next to the bone than elsewhere within the steak. Also just saying the bone is just show doesn’t take into consideration all the other elements to add to the eating experience. Food, eating isn’t just about Science and to only take a scientific approach means that you’re going to miss a whole load of elements that add to the eating experience. Thanks etherdog for the chat 👍

[@ArmedKoi]

bro can u cook it for real no red on meat

[@foodbusker]

What would be the point it will be dry

[@ArmedKoi]

just my point bro try to cook it just idea

[@stevehhall3385]

Sigh... Very sadly way way beyond my budget.. Heyho.. 😢

[@foodbusker]

For a treat Steve one day 👍

[@stevehhall3385]

@@foodbusker hah. Sadly it's not on the horizon. My daily food budget is £2 . So that steak is only a dream.

[@JPC326]

Pretty sure sous-vide is the best but anyway

[@foodbusker]

Tbh I don’t think there’s much in it between the two. Unless your wanting to add flavour through herbs, garlic, etc