Start w the money shot, then the process. 2.48 lb Tomahawk Ribeye steak sous vide for 4 hours at 130 deg F, then finished on the grill + a searzall for extra side love.
So I saw these Tomahawk steaks at Costco a while back, but I didn’t think much about it at the time and ended up passing on them. Well the following Saturday I went in to get one and there was none to be had. Apparently they only do it occasionally. But with Father’s this past Sunday it seemed like a perfect opportunity.
2 tablespoons of butter and a sprig on each side. Then just tossed the extra sprig in for luck.
I like a 130 deg F steak. it’s right at the edge of medium rare, but the long bath time gives the meat a gelatinous/loose/rare-ish consistency and the 130 deg F gives a perfect reddish pink throughout.
A little after 2 hours.
The butter is all melted and just infiltrating the steak. Rosemary turning color is a good sign that we’ve gotten the good stuff from it. (I’m just making that up, I have no idea.)
Needed to make sure the 2 3/4 inch sides got some love. So used the searzall to sear the edges while marking the top & bottom.
Sure, I said 2 minutes a side, but I rotate at 1 minute to try and get the nice crisscross. Also lets me move it around to get the searzall to a better position. Downside of a huge piece of meat is to get to the back side you have to hold your hand over the fire. Why not move the meat? Brilliant John. Brilliant.
In all honesty, the fire got a bit hot and the backside had a bit more char than grill marks. no pictures, so it didn’t happen.
Are you ready for your closeup
Overall I think it went very good. The squishy pink has that rare quality of loose flesh in your mouth. Definitely needed some extra salt, so imagine some nice big flakes of kosher salt sprinkled over. The butter I don’t think added much, but there was a nice savory-ness with a hint of rosemary so nice that it didn’t overpower anything.
10/10 would do again! maybe without the huge bone. I really just need a 1 rib roast…