Sous Vide Tomahawk Steak

Sliced medium-rare steak on board with carving fork and knife.

4.77 from 30 votes

Impress your guests! Serve up a sous vide tomahawk steak that will rival any five-star restaurant! This tender, juicy sous vide tomahawk steak is perfectly cooked to medium-rare with a rich, flavorful crust. The long tomahawk bone makes a mind-blowing presentation!

Prep Time15

Cook Time2

Total Time2 15

Course: Main Dish

Cuisine: American

Keyword: Sous Vide Tomahawk Steak

Servings: Servings

Author: Pat Nyswonger

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