Sous Vide Tomahawk Steak
This sous vide tomahawk steak is cooked evenly from edge to edge, with a tender, juicy center and a deeply browned crust. The precise water temperature makes it easy to achieve medium-rare doneness, while a quick finish on the grill or stovetop adds plenty of flavor without overcooking the steak.
Servings: 4 Servings
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
Serving: 1 serving | Calories: 218kcal | Carbohydrates: 1g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 103mg
