Tomahawk Ribeye 50 Oz

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

Author

Joe Reed

All the surf and all the turf.

Prep Time: 00:05

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• Coarse Himalayan Pink Salt
• Ground Black Peppercorn
• Garlic Powder
• Fresh Rosemary
• Butter
• Fresh Thyme
• Green Sauce recipe to follow.

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. Sous Vide 3 hours 15 minutes

Cast Iron & Searzall

1. Heat Cast Iron Skillet on high heat, melt butter. Sear each side 3 minutes to perfection. Don’t forget the edges.
2. Tag team the with the skillet and the Searzall
3. Let sit 5 minutes then carve off the bone and begin slicing thin pieces to serve.
4. Enjoy