Here is a quick look at this easy process, be sure to scroll to the bottom of the post for the recipe card that gives complete instructions. There is no guessing with this method and you will get reliable, perfect results every time! This sous vide tomahawk steak is awesome both in flavor and presentation. If you made our sous vide ribeye steak then you know this is the way to perfection. Steak is considered the gold standard of sous vide cooking.
How do you Cook a Sous Vide Tomahawk Steak? Another name for this cut of beef is the “cowboy steak” or a “bone-in ribeye steak”. The average 2-1/2 pound tomahawk steak is not a ‘one-person” steak but will serve at least four people. It is that long bone that makes the tomahawk steak an impressive, show-stopper! The butcher trims the meat from the bone to give it a neat, smooth appearance. The bone is intentionally left long at about 20 inches to resemble an axe. It is a very thick cut of at least 2-inches and sometimes 3-inches. Butchers cut the tomahawk steak from the same section of the beef as the prime rib. You are probably familiar with the famed prime rib roast. What Cut of Meat is the Tomahawk Steak?Ī Tomahawk steak is a large, bone-in ribeye. This long-bone tomahawk steak will blow the minds of your guests! Cooked to medium-rare, it is tender, juicy and and has a rich, flavorful crust. You can create an unforgettable dining experience that will rival any five-star steak house. Such a rich, juicy flavor and tender all the way through. This long-bone Tomahawk Steak is beyond amazing. What if I told you the best steak I have ever had did not come off my grill or oven broiler.
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