3 lb Tomahawk Ribeye

Author

Buc D

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 135F / 57.2C

Ingredients

• 3 pound bone in ribeye
• Butter
• Sliced raw garlic
• Montreal steak seasoning

Directions

1. Add ingredients in bag, vacuum seal.
2. Rest 10 minutes after sous vide, flipping at 5 minutes.
3. Sear as indicated.
4. Rest 10 minutes, melted butter over top, flipping at 5 minutes.

Finishing Steps

1. Sear each side twice for about a minute a side, turning 90 degrees each time.
2. Chow down!