Cowboy/Tomahawk Ribeye Steak

Classic ribeye cowboy steak (Tomahawk) with Diane sauce

Author

Ludwina Ossa

Prep Time: 00:05

Recipe Time: 05:00

Temperature : 131F / 55C

Ingredients

• Cowboy ribeye – 2 pounds
• Sea salt
• Black pepper
• Lindberg-Snider or similar Porterhouse & Roast Seasoning
• Olive oil
• 2 tablespoons butter
• 2 tbsp Cognac or Port
• 1/4 c heavy cream

Directions

1. Generously season steak with salt and pepper
2. Vacuum seal and, if possible, let marinate 1-24 hours
3. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
4. Immerse in bath
5. Cover bath with foil to minimize evaporation

Cast Iron Pan Sear and Sauce

1. Remove meat from bag (reserving juice) and season
2. Heat pan and add olive oil and butter
3. Sear all sides for 45-60 seconds in hot pan
4. Remove meat to rest. Carefully add reserved juice, butter, cognac, and Dijon mustard to hot oil/butter mixture. Combine well and add cream.
5. Slice meat and serve with sauce for topping and/or with potatoes