Tomahawk steak—whether for a special occasion or a gourmet meal at home, sous vide and perfect grilling are sure to impress.
With its distinctive long rib bone, the Tomahawk steak resembles a single-handed axe, hence the name “Tomahawk.” This visually striking steak is essentially a bone-in ribeye sourced from the cow’s rib section. Its origins trace back to classic American butchery, where the emphasis was on maximizing flavor and presentation. The extended bone serves as a handle for an impressive presentation. It contributes to the steak’s rich, beefy flavor by retaining moisture and imparting a distinct taste during cooking.
Sous Vide Method
The sous vide method, which translates to “under vacuum” in French, has revolutionized modern cooking. This technique involves vacuum-sealing food in a bag and cooking it slowly in a water bath at a precise, controlled temperature. Sous vide has its roots in the late 18th century. It gained widespread popularity in the 1970s when chefs began to appreciate its ability to cook food evenly. It also retains its natural flavors and nutrients.
Using sous vide for a Tomahawk steak ensures that the meat is cooked to the perfect doneness throughout, with no risk of overcooking. The controlled temperature allows the steak to retain its juices and develop a tender texture that is difficult to achieve with traditional cooking methods.
To prepare our steak, we seasoned it with Penzey’s Mitchell Street and marinated it in a combination of *Mis Rubins Magic Marinade and *Woody’s Cook-in’ Sauce.
You might find yourself with a piece of meat that is too large to fit in a regular sous vide bath. No worries. You can use your kitchen sink instead. This is also a great way to thaw meat quickly and safely.
Grilling the Steak
Once the steak has reached the desired temperature in the sous vide bath, it is ready for the grill. Remember, for the Maillard Reaction to occur, food must dry otherwise, it boils and never reaches 350. When food comes out of the sous bag, it must be dried with a paper towel and then seasoned before putting it on a grill. We seasoned our tomahawk steak generously with *Mis Rubins’ Black Magic. The stuff is wonderful!
Finishing the Tomahawk steak on the grill is where the magic happens. The grill’s high heat creates a beautiful sear, caramelizing the exterior and adding a smoky, charred flavor that complements the steak’s tender interior. This final step enhances the flavor and gives the steak its signature crust, making each bite a perfect balance of texture and taste.
We used a cast iron grill on the stovetop. To ensure the grill was hot enough, we used an *infrared thermometer and let the heat reach 657 degrees Fahrenheit. It charred the steak beautifully.
We have also put the cooked steak in a container and taken it to the barbecue grill at our nearby public park. We used the same method: Get the grill roaring hot and then put the cooked steak on it.
Pictured is my lucky friend chomping on the bone after the steak was cut.
What to Serve with Tomahawk Steak
We served this steak with mushrooms sauteed with shallots in oil. Air-fryer Twice-Baked potatoes are great with this, as are cider-glazed Brussels sprouts, a salad, and red wine.
Tomahawk Steak Recipe
Email Me the Recipe
Tomahawk Steak – Sous Vide and Perfectly Grilled
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Ingredients
- 3 lbs Tomahawk steak
- 1 teaspoon Mitchell Street
- 1 tablespoon *Magic marinade
- 2 tablespoon *Woody’s Cook-in’ Sauce
- 1 tablespoon *Black Magic Seasoning
- 1 teaspoon *Olive oil
Mushrooms
- 12 large white mushrooms
2 tablespoons Shallots in Oil- 1 tablespoon butter
- 1 teaspoon Sherry
Instructions
- Mise en place
- 3 lbs Tomahawk steakRemove excess fat from the steak.
- 1 teaspoon Mitchell StreetSprinkle the steak generously with Mitchell Street.
- 1 tablespoon Magic marinade, 2 tablespoon Woody’s Cook-in’ SaucePut the steak in a bag with the Magic Marinade and Woody’s Cook-in’ Sauce. Massage the bag a bit to distribute the marinade. If you are using a vacuum sealer, be sure to put it on extended mode, as some of the marinade may be vacuumed out of the bag. Seal the bag, and be sure to clean the drip channel well.
- If you are not using a vacuum sealer, try to get as much air out as possible.
- Secure the cooking in a large vessel. If you don’t have a large enough vessel, try using a very clean double sink. Fill the container about halfway with water, then add the bag.
- If you vacuum-sealed the bag, it should automatically go to the bottom of the pot. Otherwise, use your hands and the weight of the water to displace any remaining air in the bag. Use a clip to secure the bag to the pot.
- If your container does not have a top with a sous vide cutout, use a shower cap or foil to seal the pot so the water doesn’t evaporate as quickly.
- Set the cooker to your preferred doneness, at least 131 °F (55 °C), for 48 to 72 hours.
- When the roast has completed cooking, remove it from the pot.
- Open the bag and remove the roast. You can save the marinade to serve with the steak if you like.
- Using paper towels, blot the steak and remove as much moisture as possible.
- 1 tablespoon Black Magic SeasoningGenerously dust the steak on both sides with Black Magic seasoning.
- Heat a cast iron grill to at least 500 °F (260 °C) degrees. Use an infrared cooking thermometer to measure the temperature. Mine is set at 657 °F (347 °C). The grill will take a while to get that hot, 5 to 10 minutes.
- 12 large white mushrooms, 2 tablespoons Shallots in Oil, 1 tablespoon butter, 1 teaspoon SherryWhile you are heating up the grill, put the shallots in oil and butter in a sauté pan. Add the mushrooms. Sauté for about 1 minute, then add the sherry. Continue sauteing until the mushrooms have slightly browned. Set them aside.
- 1 teaspoon Olive oilWhen the grill is hot enough, spray olive oil on the grill and put the steak on. Grill it for about 30 seconds per side. If you want cross marks on your steak, give it a half turn at 15 seconds, flip at 30 seconds, half turn at 45 seconds, and remove it from the grill at 60 seconds.
- Let the steak rest for about 10 minutes before carving it. Serve the steak with the sauteed mushrooms.
