This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Sous vide tomahawk steak is a great way to cook a thick, bone-in cut without worrying about overcooking the edges before the center is done. The water bath brings the steak to your preferred doneness from edge to edge, then a quick sear on the grill or stovetop gives it a flavorful, browned crust.
The temperature controls how done your steak will be, while the cooking time depends on its thickness. Once you have those two things figured out, most of the cooking is hands-off.
Why Sous Vide Works So Well for Thick Steaks
Even cooking: The controlled water temperature cooks the steak evenly from edge to edge, without the overcooked outer layer you can get with traditional grilling.
Made for thick cuts: A tomahawk’s thickness makes it challenging to cook evenly on a grill. Sous vide takes care of the interior before the steak ever hits the heat.
A quick, flavorful sear: Finish the steak on a charcoal grill, gas grill, or hot cast-iron griddle to develop a browned crust without cooking the interior much further.
Mostly hands-off: Once the steak is sealed and in the water bath, there’s very little to do until it’s time to sear.
Recipe Tips
Protect the vacuum bag. Wrap the sharp tip of the tomahawk bone with a folded paper towel and secure it with kitchen twine so it doesn’t puncture the bag.
Get a good seal. Fold the top of the vacuum bag down into a cuff before adding the steak. This keeps the sealing area clean and helps prevent leaks.
Allow enough cooking time. Plan for about 1 hour per inch of thickness. An extra hour or two in the water bath is generally fine, although a much longer cook can change the texture.
Dry the steak before searing. Pat it thoroughly dry with paper towels. A dry surface browns much faster than a wet one.
Sear quickly over high heat. Get the grill or griddle very hot before adding the steak. Keep the total searing time to about 90 seconds to develop a browned crust without significantly cooking the interior.
Add butter if you like. A little butter after searing adds richness without risking burnt butter on the hot grill or griddle.
Skip the long rest. Unlike a traditionally grilled steak, a sous vide steak doesn’t need an extended resting period. Slice and serve right after searing.
If you enjoy cooking steak sous vide, try my Sous Vide Flat Iron Steak or Sous Vide Tri Tip next.
Sous Vide Tomahawk Steak Time and Temperature
| 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 |
Cooking time by thickness
| Steak thickness | Sous vide time |
|---|---|
| 1 inch | 1 hour |
| 1½ inches | 1½ hours |
| 2 inches | 2 hours |
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: Place the steak in a sealed bag and reheat it in the sous vide water bath at the original cooking temperature for about 45 minutes to 1 hour, depending on thickness. For a quicker option, warm it gently in a skillet.
A Big Steak Without the Guesswork
A tomahawk steak is an impressive cut, and it’s not one you want to overcook. Sous vide makes it much easier to get the doneness right, even with all that thickness. Finish it with a quick sear, and you’ve got a beautifully browned steak that’s ready to carve and share.
Pin this now to find it later!
Pin It
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
- Seasoning: Salt and pepper are all you need, but you can also use a store-bought steak seasoning or my homemade Cajun seasoning or barbecue rub.
- Cooking time: Plan for about 1 hour per inch of thickness. An extra hour or two in the water bath is generally fine, but much longer cooking can affect the texture.
- Protect the bag: Wrap the sharp end of the tomahawk bone with a folded paper towel and secure it with kitchen twine to prevent punctures.
- Keep the seal clean: Fold the top 4 to 5 inches of the vacuum bag down into a cuff before adding the steak. Unfold it before sealing.
- Get a good crust: Pat the steak thoroughly dry before searing. Use a very hot grill or griddle and keep the sear short.
- Choose the right oil: For stovetop searing, use a high-smoke-point oil such as avocado, grapeseed, or canola oil.
- Optional butter: Add a little butter after searing for extra richness.
Sous Vide Cooking Times
- 1-inch thick: 1 hour
- 1½ inches 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!
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!