Tomahawk Ribeye

Author

Terry Kennedy

A nice steak

Prep Time: 00:15

Recipe Time: 02:30

Temperature : 130F / 54.4C

Ingredients

• 3lb Tomahawk Ribeye
• Fresh Rosemary
• Fresh Thyme
• Fresh ground Sea Salt
• Fresh ground Pepper
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Allow a Tomahawk to come to room temperature. I allow several hours
3. Pat the steak dry on all sides
4. Lightly oil on all sides
5. Generously salt and pepper on all sides. Fresh garlics is also an option you can add
6. Add fresh Rosemary and Thyme sprigs in both sides and vacuum seal the steak
7. Heat the water to 127 and place the steaks in the pot for 2 hours

Grill

1. Pat both sides of the steak dry, add any additional seasoning as desired.
2. Place on a heated grill
3. Grill on each side for approximately 8 minutes, turning to create great sear marks
4. Remove from the grill and rest for approximately 10 minutes
5. Slice , share and enjoy.