Tomahawk Rib Eye

What if I told you the best steak I have ever had did not come off a grill or oven broiler. Instead it was from a sous vide cooker. This long-bone Tomahawk Steak is beyond amazing. Such a rich, juicy flavor and tender all the way through.

Author

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Prep Time: 00:05

Recipe Time: 04:00

Temperature : 138F / 58.9C

Ingredients

• Salt
• Pepper
• Garlic Powder
• Thyme/Rosemary
• Butter

Directions

1. Set Anova to 138 degrees for medium-rare to medium temp.
2. Apply salt, pepper, garlic powder, and herbs such as rosemary or thyme.
3. Vacuum seal rib eye ensuring that the bone does not pierce the bag. You can double bag or place a small rag or towel on the end of the bone if necessary.
4. Once to temp submerge bag into container and allow for proper cooking time.
5. Once completed remove from bag and pan sear each side 60-90 seconds basting with butter, herbs, and minced garlic.
6. Allow five minutes to rest then slice and serve.

Finishing Steps

1. Finish on cast iron skillet for 60-90 seconds on each side basting with butter, herbs, and minced garlic.