Tomahawk Ribeye
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Pro-level cooking techniques made simple.
Ingredients for 6
Tomahawk ribeye (3# +)
Kosher salt
Black pepper
1/4 c wine
2 tbsp cornstarch
1/2-1 c beef broth
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
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Step 2
Season tomahawk with salt/pepper and seal. If possible, allow to marinade in refrigerator for up to 24 hours.
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Step 3
Sous vide 129/2.5.
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Step 0
Season with Porterhouse Roast seasoning on all sides.
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Step 1
Sear on all sides in hot cast iron pan with oil.
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Step 2
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!