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Sous Vide Tomahawk Steak is the kind of recipe that makes you feel like a steakhouse pro without breaking a sweat. This method guarantees edge-to-edge doneness, a juicy interior, and a perfectly seared crust, no guesswork, no dry spots.
Finish it on the grill, stovetop, or however you like to sear, and you’ll end up with a thick-cut, bone-in steak that’s tender, bold, and brag-worthy. If you’re aiming for restaurant-quality results at home, this is how you get there.
Here is Why This Sous Vide Tomahawk Recipe Works
Foolproof doneness: Sous vide takes the guesswork out. Your steak is cooked exactly how you want it, from edge to edge.
Thick steak, no stress: Tomahawks can be intimidating, but this method handles the heavy lifting (you just get the glory).
Finish it your way: Charcoal grill, gas grill, or stovetop; pick your weapon for that crave-worthy crust.
Flavor-packed and juicy: Slow cooking locks in moisture and lets the herbs work their magic. The result? Big flavor without babysitting the grill.
Recipe Tips
Mind the bone. Wrap the tip of the bone with a little paper towel cushion so it doesn’t punch through the vacuum bag.
Sealing the bag. Folding the top of the bag into a cuff keeps the seal area clean and improves your chances of getting an airtight closure.
Time in the sous vide. Plan for about 1 hour per inch of thickness. A little longer won’t hurt.
Blot before searing. Moisture is the enemy of a good sear. Pat the steak dry before it hits the pan or grill.
Keep the sear short and hot. A 90-second sear is all you need if the skillet is hot. A quick sear will add a flavorful crust without cooking the steak further.
Butter is optional (but amazing). A quick swipe of butter after searing adds richness and flavor.
To rest… or not. With sous vide, resting isn’t mandatory. The meat’s already relaxed. Slice and serve right after the sear.
If you love this method, be sure to check out my Sous Vide Flat Iron Steak and Sous Vide Tri Tip for more ways to make perfectly cooked steaks at home.
Storing Leftovers
- Refrigerating: Place the leftover steak in an airtight container. It’ll keep for up to 3 days in the fridge.
- Freezing: For longer storage, freeze it for up to 3 months.
- Reheating: Reheat it in the sous vide at the same temperature it was originally cooked at, for about 45 minutes to an hour. If you’re in a rush, you can also sear it quickly in a hot pan.
Tomahawk Sous Vide Style
Sous Vide Tomahawk Steak delivers everything you want in a great steak: juicy, tender meat, edge-to-edge doneness, and a bold, seared crust that looks (and tastes) like it came straight from a top steakhouse. It’s an easy way to take the guesswork out of cooking a thick, impressive cut without babysitting the grill.
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Sous Vide Tomahawk Steak
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 Tomahawk steak , bone-in; 2½ pounds
- Salt and pepper
- 4 sprigs Fresh thyme, and/or rosemary sprigs
- 1 tablespoon vegetable oil, if pan searing; use a high smoke point oil
Instructions
Set Up the Sous Vide:
- Fill a large water-proof container with water, place the sous vide inside, and preheat it to the desired temperature. Rare: 120°F, Medium Rare: 131°F, Medium135°F. Refer to the chart in the post for more temperature options.
Season the Tomahawk Steak:
- Season the steak with salt and pepper. Wrap a folded pad of paper towel around the end-tip of the tomahawk bone, securing it in place with string. This will cushion the sharp bone from piercing the vacuum bag.
- Place the steak into the bag and add the fresh herbs. Remove the air and seal the bag. Place it into the water bath and cook according to the desired doneness temperature (refer to the chart in the notes).
To finish on the grill (gas or charcoal)
- Preheat your grill until it's very hot. While the grill heats, remove the steak from the sous vide bag and pat it dry with paper towels.
- Place the steak on the hot grill grate and sear for 1½ minutes total, flipping every 15–30 seconds to build a deep, rich crust. Use tongs or the bone to flip.Transfer to a cutting board, slice, and serve immediately.
To Finish on the Stovetop:
- Heat a flat cast-iron griddle over high heat for 5 minutes, until smoking hot.Meanwhile, remove the steak from the sous vide bag, pat it dry with paper towels, and brush both sides lightly with a high-smoke point oil.
- Place the steak on the griddle and sear for 30 seconds per side, flipping every 30 seconds to build a deep brown crust. Sear no longer than 1½ minutes total.Transfer to a cutting board, slice, and serve immediately
Notes
- Salt and pepper keep it classic, but you can easily switch it up. Try a store-bought steak seasoning or use a homemade blend like my Cajun seasoning or barbecue rub for extra flavor.
- Sous vide timing is very forgiving. Once the steak reaches the target temperature, it can stay in the water bath for an extra hour or two without overcooking, because the temperature never goes above your set point.
- Wrap the end of the bone with a cushion of paper towel to prevent the sharp end from puncturing the vacuum bag.
- When adding the steak to the vacuum bag, first fold the top of the bag over making a cuff of about 4-5 inches, add the steak, flip the top back up and seal. This will keep the bag clean and give a good seal.
- To get a rich crisp crust quickly, blot the steak with paper towel to remove moisture before adding it to the grill or pan.
- Use a high smoke point oil like avocado oil, grapeseed oil, or canola oil for searing. Skip low smoke point oils (like extra virgin olive oil) to avoid burning and bitterness.
- Adding a dollop of butter to the steak will add additional flavor and richness. This is optional.
Sous Vide Cooking Times:
Plan for about 1 hour per inch of thickness.- 1-inch thick = 1 hour
- 1½ inch thick = 1½ hours
- 2 inches thick = 2 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!| Doneness Level | Temperature |
|---|---|
| Rare | 120-130°F |
| Medium rare | 130-135°F |
| Medium | 135-145°F |
| Medium-well | 145-155°F |
| Well done | 155-160°F |
Going to sear mine on the chimney starter!
Great idea!
I too just had some tomahawk steak too! Yours looks so incredibly juicy and tender. Maybe I should consider to get myself a sous vide. I just really wonder how safe it is to cook food so long in a plastic.
Oh it’s safe as long as you use food-grade bags Angie.
@Dahn Boquist, you can ise zip lock or any BPA grade plastic bag
I don’t have a sous vide machine, and keep thinking of getting one just so I can cook steak. Problem is, I cook steak only a (small) handful to times a year. But I know I can use it for other things! We’ll see if I ever get one.
Any way, this is such a wonderful recipe — the steak looks magnificent. Terrific post — thanks.
Thanks, John….I love my sous vide! Steaks at our house have never tasted so great!
The BEST thing I did when I got my sous vide (and something I tell everyone to do) is to google “50 things to cook in sous vide other than steak”
Doesn’t matter what list you pick, but it will definitely get the creative and culinary juices flowing.
Our favourite is carrots with brown sugar, honey, butter, and parsley.
Wow, Brett….I need to get going with my 50 things to cook with my sous vide! Those carrots sound like a great idea, thanks!
@Brett Taylor, Salmon cooked sous vide is hard to beat!!!
Yes! Eric…Sous vide salmon is fantastic!