DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Sous vide

    Sous Vide Tomahawk Ribeye Steak

    Published: Sep 16, 2021 · Modified: Aug 15, 2024 by Mike Vrobel · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    A tomahawk steak on a cutting board, with slices showing medium-rare doneness, and a slicing knife in the background
    A tomahawk steak on a cutting board, with slices showing medium-rare doneness, and a slicing knife in the background
    Sous Vide Tomahawk Ribeye Steak

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Sous Vide Tomahawk Ribeye Steak. Massive ribeye steaks with a Flintstones-worthy bone cooked Sous Vide in my (extra-large) container.

    My birthday present (to myself) was a trip to The Farmers Rail for tomahawk steaks. My eyes were bigger than my stomach, so I bought three of them. (One for me, two to split between everyone else.) It wasn’t until I got home that I realized quite how much beef I had bought. I grilled two of the massive steaks (2-inch thick, 2 ½ pounds of beef, 2 feet of bone), which was plenty of steak for all five of us. Then I vacuum sealed the third one and stashed it in the back of the freezer for later.

    That was back in June.

    I’m digging through my freezer, trying to squeeze in a bag of tater tots, and I realize I have a hidden treasure taking up all that space - my extra ribeye! Time to get out the sous vide tank…wait a minute…time to measure the sous vide tank and make sure this monster will actually fit.

    (Nope. One trip to Amazon later…)

    OK, it fits in my new, big sous vide tank…but barely. Time for some beef!

    I like my ribeye on the medium side of medium-rare, what my friends at Certified Angus Beef referred to as “Medium Rare Plus”. That extra little bit of temperature - 135°F - helps render a little more of the fat in the ribeye, while still leaving it on the edge between red and pink in the middle.

    And that is the best part of sous vide cooking - it allows very precise cooking, to exactly medium-rare plus, without fear of overcooking. The sous vide water bath is set to the temperature I want my meat, and it will get there, and never go over. Perfect pink every time!

    Recipe: Sous Vide Tomahawk Ribeye Steak

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A tomahawk steak on a cutting board, with slices showing medium-rare doneness, and a slicing knife in the background

    Sous Vide Tomahawk Ribeye Steak


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 3 hours 15 minutes
    • Yield: 6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    Sous Vide Tomahawk Ribeye Steak. Massive ribeye steaks with a Flintstones-worthy bone cooked Sous Vide in my (extra-large) container.


    Ingredients

    Scale
    • 2-inch thick tomahawk ribeye steak (about 2 ½ pounds)
    • 1 teaspoon fine sea salt (or 1 ½ teaspoons diamond crystal kosher salt)
    • ½ teaspoon fresh ground black pepper

    Instructions

    1. Prep the sous vide water bath: Preheat the sous vide water bath to 135°F/57°C for medium-rare plus. (Medium-rare is 130°F/54.5°C, medium is 140°F/60°C, rare is 120°F/49°C).
    2. Season and vacuum seal the roast: Measure a roll of vacuum bag long enough to fit the roast. Seal one side of the bag, then season the roast with the salt and pepper, slide it into the bag, and vacuum seal the bag.
    3. Sous Vide the roast: Put the bagged roast in the sous vide water bath, and sous vide for at least 3 hours or up to 6 hours. (If cooking from frozen, cooking time is 5 to 8 hours). Remove the roast from the vacuum bag and pat dry with paper towels.
    4. Sear the roast: Preheat a grill set for high heat on one side of the grill (For my Weber Summit, I preheat the grill with all burners set to high for 15 minutes, then turn off half the burners and leave the other half on high. For my Weber Kettle, I light a full basket of charcoal, then spread it out over ⅓ of the grate, about 3 coals deep, with no coals on the other side) Sear the steak for 4 minutes, flipping every minute, and rotating the steak 90 degrees after the first flip to get a crosshatch of grill marks, and moving the steak if it starts to flare up. (There is a lot of fat in a ribeye - it will flare up.)
    5. Slice and serve: Let the steak rest for a few minutes, then cut it away from the bone. I slice the steak into ½ inch thick slices to serve, and take the bone as a chef’s treat.

    Equipment

    Anova Sous Vide

    Buy Now →

    Notes

    Don’t have a blazing hot grill? You can broil for 1-2 minutes a side with your oven broiler set to high, with the steak as close to it as you dare. My broiler doesn’t get as hot as my grill, and I want a nice sear, so I go with the grill.

    I can’t use my usual “ripping hot cast iron pan” trick, because the bone won’t let the steak lay flat in the pan. If you have a flat cast iron griddle it might work, but all I have are frypans with high sides.

    This massive steak serves 2 to 4 people, depending on how carnivorous they are. (It’s more of a small roast than a large steak.)

    The wide range of cooking times is because Sous Vide will hold the meat at the temperature of the bath. 3 hours is the minimum, but you can leave the beef for a few hours without any loss of quality. What happens if you keep going? The meat starts to over-tenderize. (I use this trick with tougher cuts on purpose, but with a tender cut like ribeye, I don’t want to over-tenderize it.)

    • Prep Time: 15 minutes
    • Cook Time: 3 hours
    • Category: Sunday Dinner
    • Method: Sous Vide
    • Cuisine: American

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Grilled Tomahawk Steak
    Sous Vide Boneless Ribeye Roast
    Sous Vide Peppercorn Filet Mignon
    Sous Vide Flat Iron Steak with Baby Kale Salad
    24 Hour Sous Vide Chuck Steak
    Wagyu Ribeye Steak Recipe
    My other Sous Vide Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Sous vide

    • A platter of Sous Vide Asparagus
      Sous Vide Asparagus
    • Sous Vide Salmon, seared
      Sous Vide Salmon (with a simple spice rub)
    • Porterhouse steak with slices on a cutting board
      Sous Vide Porterhouse Steak
    • Sous Vide Pork Shoulder steaks searing in a cast iron fry pan
      Sous Vide Pork Steak

    Sharing is caring!

    Comments

    1. Logan says

      December 12, 2023 at 8:05 am

      FYI, I had the same issue when I started looking at my normal sous vide vessel...Nope. I emptied out a plastic tool box and used it. Worked like a charm! hahaha

      Reply
    2. Mike V @ DadCooksDinner says

      November 27, 2023 at 10:47 am

      I love this steak...

      Reply
    3. Ben Bergeman says

      September 21, 2021 at 8:54 am

      Looks amazing!!!

      Reply
      • Mike Vrobel says

        September 21, 2021 at 8:54 am

        Thanks!

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    60 shares