Tomahawk Ribeye 50 Oz

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Joe Reed

Massachusetts

All the surf and all the turf.

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50 ounce bone-in Choice Ribeye prepared 24 hours in advance. Prepared with course Himalayan salt, ground black peppercorn, garlic powder, fresh thyme, fresh rosemary and a two slivers of unsalted butter. Sealed in a food saver and refrigerated overnight. Sous Vide 135 degrees for 3 hours and 15 minutes then finish the seat on a cast iron skillet, searzall, or charcoal chimney for best results. Cheers
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Ingredients for 4

  • Coarse Himalayan Pink Salt

  • Ground Black Peppercorn

  • Garlic Powder

  • Fresh Rosemary

  • Butter

  • Fresh Thyme

  • Green Sauce recipe to follow.

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.

  • Step 2

    Sous Vide 3 hours 15 minutes

    • Cast Iron & Searzall

    • Step 0

      Heat Cast Iron Skillet on high heat, melt butter. Sear each side 3 minutes to perfection. Don’t forget the edges.

    • Step 1

      Tag team the with the skillet and the Searzall

    • Step 2

      Let sit 5 minutes then carve off the bone and begin slicing thin pieces to serve.

    • Step 3

      Enjoy

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135 F / 57.2 C Recipe Temp
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