Tomahawk Ribeye

One of the finest cuts prepared to optimize flavor.

Author

Ludwina Ossa

Prep Time: 00:05

Recipe Time: 02:30

Temperature : 129F / 53.9C

Ingredients

• Tomahawk ribeye (3# +)
• Kosher salt
• Black pepper
• 1/4 c wine
• 2 tbsp cornstarch
• 1/2-1 c beef broth

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
2. Season tomahawk with salt/pepper and seal. If possible, allow to marinade in refrigerator for up to 24 hours.
3. Sous vide 129/2.5.

1. Season with Porterhouse Roast seasoning on all sides.
2. Sear on all sides in hot cast iron pan with oil.
3. Meanwhile, use bag juices, add 1/4 c wine, 1/2-1 c beef broth and heat on stove. Add 2 TBSP corn starch to cold water to put into solution. Add to broth for gravy. Mushrooms make it even better!