Sous Vide Tomahawk Ribeye

Anova Culinary

This is a SERIOUS steak. Give it the sous vide lovin' it deserves.


Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 00:05

Recipe Time: 04:00

Temperature : 129F / 53.9C



  1. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C
  2. Season steak liberally with kosher salt and black pepper
  3. Place steak in vacuum bag cut to length. Double bag if necessary to prevent puncture of the bag from bone.

Finishing Steps

  1. Remove steak from bag and pat dry.
  2. Heat grill/broiler/or cast iron skillet over high heat.
  3. Sear for 60-90 seconds a side.
  4. Slice and serve!