Sous Vide Tomahawk Steaks

“We’re gonna need a bigger container”

This was my first big cook with a Sous vide before I had the blog and I am just thankful I took pictures to document it. When I first saw them on the table, I started to get real nervous that they weren’t going to fit inside the Sous Vide Container I had, let alone the gallon zip lock bags so I just had to test fit them. Like a gloveeee.

And just like that, we were off to the races.

🔪Prep Time 5 minutes

👨‍🍳Cooking Time 15 minutes for the searzall

🛁Sous Vide Time 2 hour @130F/54C

🥩 Total Time 2 hour 20 minutes


Tomahawk Steaks

  • 2- 3lb Tomahawks
  • Salt and fresh ground pepper to taste

Additional Equipment

  • Searzall or any searing method that provides even contact


For these tomahawks I salted them the night before. Generously seasoned both sides of the meat and placed them on a large open sheet pan in the refrigerator overnight.

The next day I removed the steaks from the refrigerator and gave them a generous amount of pepper on both sides. As you can see the outside definitely got a much deeper color and dried out a little.

After the pepper you can place them in any gallon style zip lock bag. I know what you are thinking, yes, they fit. In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.

Set your Sous Vide cooker to 130F/54C and place bags in bath.


After two hours, your tomahawks are ready to be seared. Remove the steaks from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best sear.

For searing these steaks I used the Searzall torch attachment. With a piece of meat with a fat cap like this I usually start there on my sear till the fat starts crisping. I then Sear both sides of the steak. The downside with the Searzall only method is that it takes a bit longer than doing the Cast Iron Skillet and Searzall combo. But it certainly does the job.

And just like that your tomahawks are ready to eat and dinner is served. I think the best part about doing tomahawks is that they are perfect for eating cowboy style. They have their own built in handle!



I mean do I even need to write anything here? Look at that picture! It was amazingly good. So tender and juicy. and the wow factor is off the charts!. Full of flavor, amazingly tender and that fat cap crisped up well. I Would def recommend you give this one a shot. It truly blew me away.

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

Vacuum Sealer: Anova Vacuum Sealer

Vacuum Seal Bags: Anova Pre Cut Vacuum Sealer Bags

Vacuum Seal Rolls: Anova Rolls Vacuum Sealer bags

Sous Vide Circulator: Anova Nano 

Sous Vide Circulator: Anova Pro

Sous Vide Container: Anova Sous Vide Container

Chef KnifeWustoff Chef Knife

Meat Church Rub: Meat Church Rub

BBQ Sauce: Lillies Smokey Hot

Sheet Pan With Wire Rack: Sheet pan with a rack

Skillet: Skillet

Meat Tenderizer: Meat Tenderizer

About The Author


This is me. I am Groot.

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