Sous Vide Tomahawk Ribeye Steak

Anova Culinary

Cooking a monster steak is no easy task. Enter Anova! The steak gets perfectly cooked in the water bath before being seared over some charcoal flames. Perfectly cooked and that excellent smoky flavor. Best of both worlds.

Author

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: 00:15

Recipe Time: 02:30

Temperature Options:

Medium rare - Tender and juicy
129F / 53.9C

Ingredients

Directions

  1. The night before the cook, salt steak liberally and place in fridge overnight. NOTE: This step is totally optional, but it will help the steak retain as much moisture as possible. No time? Proceed on!
  2. Set Anova Sous Vide Precision Cooker to 129°F / 53.9°C and set timer for 2.5 hours
  3. Wipe excess salt off steak and place steak into vacuum or resealable zipper bag.
  4. Cook for 2.5 hours.

Finishing on grill

  1. When steak is out of the sous vide bath, season with your favorite steak rub, or simply use salt and pepper.
  2. Prepare grill, and get it as hot as you can.
  3. Place steak on grill and sear for 90 seconds.
  4. Flip steak and sear another 90 seconds.
  5. Carefully remove steak and enjoy!