Sous-Vide Tomahawk Chop
As a chef, your purveyors will sometimes give you samples of product-food samples. Most of the time these samples are snacks for the kitchen, yeah! However, one particular sample, my husband brought home for me, a Tomahawk Chop!! YES!! He told me ” Go ahead and have some fun with this for your blog and YouTube Channel.” Isn’t he sweet? I told him I knew I was going to sous-vide it and then sear it afterward.
The machine I use for sous-vide is a Joule, and I am so happy with it. I know there are a few other devices, but I chose the Joule because it is small enough to store in my kitchen island drawer.
So, what is a Tomahawk Chop? It is a thick cut bone-in ribeye. Why the cool name, it does look like something from the Flinstones doesn’t it? The long bone on the Tomahawk resembles a long ax.
Is it worth it? Ok, so this is really a showy piece of meat. You are paying for a long bone and then the ribeye. I definitely enjoyed playing around with it though.
A beautifully seared steak that melts in your mouth.
- 1 ea Tomahawk Chop
- 1 ea garlic cloves
- 1 ea fresh rosemary
- To Taste kosher salt and pepper
Gather all ingredients and equipment. Heat your immersion circulator to 125.6°F complete with the water bath set up.
Season the steak with salt and pepper and place the steak, garlic clove and rosemary in a sous vide bag or heavy-duty freezer Ziploc bag and cook for one hour. To seal, I use the water displacement method, I don't have bags that can cover the entire bone.
After one hour, remove the steak from the bag and pat dry.
Preheat the largest saute pan that you have over medium-high heat.
Once the pan is hot, add in your oil and steak. Sear for about 3-4 minutes on each side.
Add in the butter, and lower the heat to medium. Baste the steak in the butter, tilting the pan towards you and spooning the butter on the steak for about 2 minutes. Remove from heat.
Place the steak on a cutting board or large serving plate and allow to rest for 20 minutes before serving.