Sous Vide Tomahawk Steak

Sous Vide Steaks Recipe x The FoodSaver

I wanted to make this post for a long time and for some reason kept putting it for later. But since a lot of you guys have recently asked me to share my favorite sous vide steak recipe, I thought the time has come. There no special secret behind my steak. There two essential things you need to have – high-quality meat and reliable equipment. Other than that everything else is pretty straight forward.

I got my sous vide machine as a present a few years ago. At that time it was a hot new thing nobody knew how to use. It’s pretty basic, but reliable and works just great for me. But recently my collection of kitchen appliances got a new addition – The FoodSaver FM2000 Vacuum Sealing System. I couldn’t even imagine that using a vacuum sealer instead of regular plastic bags could so greatly improve the whole experience. Before that, I had a paranoia that the water will get inside the bag and will ruin my dish and this thought was always on the back of my mind. With The FoodSaver, my fear is gone. I even started to cook multiple meals at the same time and then refrigerate them for later use.

By the way, did you know then you can store your vacuum sealed sous vide meal up to one week in the fridge and even freeze them? If not, you definitely should give it a try. This steak can safely stay sealed
and refrigerated for 5 days and then simply reheated in sous vide and seared on a skillet. So whether you want to make prep-ahead meals, store leftovers, or freeze meats and produce for more extended periods, the FM2000 is the sensible way to save money and eliminate food waste. The brand has been in the market forever, and they will also give you a 5-year limited warranty for all of their machines. The one I got is The FoodSaver FM2000 and you can get it from Amazon for $84.99. It comes with a big roll of bags, so you can start using it right away. The FoodSaver FM2000 Vacuum Sealing System gives you more ways to preserve your food. Use it to seal FoodSaver zipper bags, canisters, or containers. Whether you want to make prep-ahead meals, store leftovers, or freeze meats and produce for longer periods of time, the FM2000 is the sensible way to save money and eliminate food waste.

Without further a due here is my recipe. I use it all the time, and the result is always consistent. The cooking time and temperature will depend on the size of your steak. Since I chose a pretty impressive 28 oz Tomahawk Ribeye it took me a little longer to make. But it’s still only about 25 minutes of active cooking time. If you have any questions, please don’t hesitate to ask!

Thanks to The FoodSaver for sponsoring this post and providing FM2000 for my use.

Sous Vide Steak

Sous Vide Tomahawk Steak


  • 28 oz 1 1/2 inch thick Tomahawk steak
  • Good quality salt and freshly ground black pepper
  • 1 tablespoon sunflower or vegetable oil
  • 2 tablespoons unsalted butter
  • 4 to 6 thyme sprigs
  • 1 clove garlic lightly crushed
  • roasted garlic and mushroom butter for serving optional


  • Preheat your sous vide water bath to 137 F.
  • Generously season the steak with salt and pepper. Place in sous vide bags and vacuum seal.
  • When the water reached 137 F fully submerge the bagged steak into the water. Cook for 1 hour.
  • Remove the meat from the water bath and let it rest for 10 minutes. Then carefully take it out from the bag and pat dry with paper towels.
  • Heat a large, heavy skillet over medium-high heat. Add the oil and heat it for 30 seconds.
  • Place the steak on a skillet and sear until golden brown. It should take about 1 minute.
  • Using tongs carefully sear the steak on every small side, making sure to get the fat crisp and brown. Then flip it over and brown the second side.
  • Add the butter, thyme, and garlic. Cook for about 20 seconds and then start basting the steak with the melted butter for about 30 seconds per side.
  • Transfer the meat to a cutting board and cover with foil. Let the meat rest for 6-7 minutes before serving.
  • Slice the steak against the grain, if desired, and season with salt and pepper.


If you have some flavored butter in your fridge put it on a hot streak right before serving. Herb, truffle, or chili, almost any flavor will be good. I made some mushroom butter a while ago and it worked just perfectly with this recipe.
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