0 from 3 votes
Sous Vide Tomahawk Steak
Making a juicy, flavorful, extra-thick tomahawk steak is foolproof with my sous vide tomahawk steak. You'll not only get a perfectly cooked steak, but it'll have a gorgeous sear as well!
Prep Time
5 mins
Cook Time
3 hrs 5 mins
Total Time
3 hrs 10 mins
Servings: 4 servings
Calories: 506 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tomahawk steak 32 ounces at least
- 2 tbsp kosher salt
- 1 tbsp black pepper fresh ground, slightly coarse
- 1 tbsp grapeseed oil or other high heat oil
Instructions
Sous Vide the Tomahawk Steak
- Generously season all sides of the tomahawk steak with the kosher salt and black pepper. It's a big piece of meat, season it well.
- Vacuum seal the steak and bone entirely in a sous vide bag.
- Set the sous vide circulator to 125 degrees F for medium rare and place it into a water bath large enough to hold the steak. Place the steak into the water bath and cook for 3-4 hours.
Cup of Yum
Sear the Tomahawk Steak
- Once the steak is done in the sous vide bath, remove it from the bag onto a plate lined with paper towels. Dab the steak dry with paper towels. The drier the steak, the better the sear.
- Place a large cast iron griddle on the stovetop and bring to medium high heat. Pour on the grapeseed oil and wait until the oil is shimmering hot before placing the steak flat onto the hot griddle.
- Sear each side for about 1 minute per side, you want a beautifully dark golden brown on each side. Use tongs to carefully lift the steak up and sear the sides as well for at least 30 seconds. You want to render the fat on the side well.
- You can slice and serve the tomahawk immediately. Remove the bone carefully with a sharp knife, then slice the ribeye for serving.
Notes
- Storage: Store the leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: I recommend sous viding slices of the steak to a temperature of 120ºf for about 5-10 minutes. We don't want to cook it, just rewarm it but doing it in the oven or a microwave would definitely overcook our steak.
- You want the final internal temperature of the steak to be a little over 131 degrees for medium rare. Don't do medium rare? Use the sous vide technique to cook the steak 10 degrees above your degree of doneness.
- If you really want a crazy juicy, well-seasoned piece of meat...try giving it an overnight dry brine. All you need is to generously the steak overnight in your fridge uncovered or simply a few hours at room temperature before cooking, then start the recipe.
- Try butter basting it. Use a heat-safe silicone pastry brush if you do, but some butter melted in a saucepan with herbs and smashed garlic? Whew. Brush it on like you're trying to drown it toward the end of the searing time, right after you flip it. And make sure you turn the heat down to low so you don't burn the butter!
- Don't have a vacuum sealer? Try the water displacement method using a heat-safe resealable bag or sous vide bags! This submersion technique pushes the air out of the bags below the water line. Need some visuals? Check out this video showing how to use this method for sous vide bags.
Nutrition Information
Serving
8ounces
Calories
506kcal
(25%)
Carbohydrates
1g
(0%)
Protein
46g
(92%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Cholesterol
138mg
(46%)
Sodium
3606mg
(150%)
Potassium
628mg
(18%)
Fiber
0.4g
(2%)
Sugar
0.01g
(0%)
Vitamin A
42IU
(1%)
Calcium
25mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506
% Daily Value*
| Serving | 8ounces | |
| Calories | 506kcal | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 138mg | 46% |
| Sodium | 3606mg | 150% |
| Potassium | 628mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 0.01g | 0% |
| Vitamin A | 42IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.