Sous vide cooking is an excellent method for preparing a tomahawk steak, ensuring that the meat is tender, juicy, and cooked to your desired doneness throughout. Here’s a step-by-step guide on how to sous vide a tomahawk steak, including seasoning, cooking, and finishing techniques.

Ingredients

• 1 tomahawk steak (2-3 lbs)
• Salt (preferably kosher or sea salt)
• Freshly cracked black pepper
• Optional: garlic powder, onion powder, herbs (like rosemary or thyme)
• Optional: butter or oil for searing
• Optional: fresh herbs for garnish (e.g., rosemary, thyme)

Equipment

• Sous vide immersion circulator
• Large pot or container for water
• Vacuum sealer and bags (or zip-top bags for the water displacement method)
• Cast iron skillet or grill for searing
• Tongs

Instructions

1. Prepare the Sous Vide Setup

• Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature based on your desired doneness:
  • Rare: 120°F (49°C)
  • Medium Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium Well: 150°F (66°C)
  • Well Done: 160°F (71°C)

2. Season the Steak

• Generously season the tomahawk steak with salt and pepper on both sides. If desired, add garlic powder, onion powder, or fresh herbs to enhance the flavor.

3. Vacuum Seal the Steak

• Place the seasoned tomahawk steak in a vacuum-seal bag, ensuring it is flat and not folded. If you don't have a vacuum sealer, you can use a zip-top bag and the water displacement method:
  • Place the steak in the zip-top bag, seal it almost completely, and slowly immerse it in water. This will push out air from the bag. Seal the bag completely once most air is removed.

4. Sous Vide the Steak

• Submerge the sealed steak in the preheated water bath. Cook for 2 to 4 hours. While longer cooking times can break down connective tissues, tomahawk steak is quite tender and can be cooked for a shorter time without losing quality.

5. Prepare to Sear

• Once the cooking time has elapsed, carefully remove the steak from the water bath. Take it out of the bag and pat it dry thoroughly with paper towels; this step is crucial for achieving a good sear.

6. Sear the Steak

• Heat a cast iron skillet or grill over high heat. Add a bit of oil or butter to the pan.
• Once hot, sear the steak for about 1-2 minutes per side, or until a nice crust forms, including the edges. You can also add fresh herbs and garlic to the pan while searing for extra flavor.

7. Rest and Serve

• After searing, let the steak rest for a few minutes. This allows the juices to redistribute.
• Slice against the grain and serve. You can garnish with fresh herbs if desired.

Tips

• Finish with a compound butter: Mix softened butter with herbs and garlic, and place a dollop on top of the steak just before serving for added richness.
• Use a thermometer: If you’re unsure about the doneness, a meat thermometer can help ensure perfect results.
• Experiment with flavors: Feel free to play around with spices and marinades before sealing the steak.

Enjoy your perfectly cooked sous vide tomahawk steak!