Experience superb flavor and remove the guesswork from the cooking process by using the sous vide method for your Tomahawk steak. When you follow the directions for how long to sous vide a Tomahawk steak, you will be able to cook your steak cut perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first.

Note: Steaks cooked under 130°F should not be cooked longer than 2&frac12 hours at a time due to food safety concerns.

Here are the steps to follow when using the sous vide method:

Prepare It

• Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
  • Rare: 125°F
  • Medium-Rare: 129°F
  • Medium: 135°F
  • Medium-Well: 145°F
• All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
• After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you’re ready to start cooking.

Cook It

• Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
• Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
  • Rare: 2&frac12 hours
  • Medium-Rare: 2&frac12 hours
  • Medium: 2&frac12 hours
  • Medium-Well: 2&frac12 hours
• Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
• Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
• Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
• The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
• Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
• We recommend adding an additional savory flavor by topping your ribeye steak with with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).

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