Sous Vide Tomahawk Ribeye Recipe

For the Steak

Preheat a water bath to 134°F (57°C) or your preferred steak temperature.

If you'd like your steak to have a tight, uniform shape, tie a piece of butcher's twine around the steak and tighten to your desired shape.

Season liberally on both sides with kosher salt. At this point, you can let the steak sit in the fridge for 8 - 12 hours to allow the salt to penetrate, or you can continue straight to cooking.

Vacuum seal and place the steak in the water bath, (or use the water displacement method with a 2 gallon ziploc).

Cook for 6 - 8 hours.

To Finish

Remove the steak from the water bath and dry it well

Heat a cast iron pan over medium-high heat

Season the steak well on both sides with your favorite seasoning rub

Sear the steak, flipping every 30 seconds until a nice crust develops

Slice and serve with your favorite compound butter - or eat it right off the bone!