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Fill a large water-proof container with water, place the sous vide inside, and preheat it to the desired temperature. Rare: 120°F/49°C, Medium Rare: 131°F (55°C), Medium135°F(57°C). Refer to the chart in the post for more temperature options.
Season the steak with salt and pepper. Wrap a folded pad of paper towel around the end-tip of the tomahawk bone, securing it in place with string. This will cushion the sharp bone from piercing the vacuum bag.
Place the steak into the bag and add the fresh herbs. Remove the air and seal the bag. Place it into the water bath and cook according to the desired doneness temperature (refer to the chart in the notes).
Fill and light a charcoal chimney with briquettes. When the top charcoals are white and ready, tip them into the grill basin and spread them evenly in one layer. Adjust the grate to about 4-inches above the briquettes. Close the grill lid and heat the grill for 5 minutes.
When most of the charcoal briquettes have turned white and they are no longer smoking, remove the vacuum bag from the sous vide cooker and transfer the steak to a platter. Pat both sides of the steak with paper towels to remove the moisture.
Open the grill cover and place the steak on the grill. Cook for 1-1/2 minutes, total, flipping the steak every 15-30 seconds until a rich, deep crust has formed. Use the long bone and/or tongs to turn the steak. Do not sear more than 1-1/2 minutes.
Transfer the steak to a cutting board, slice into servings and serve immediately.
Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
Pat both sides of the steak with paper towels to remove the moisture.
Open the grill cover and place the steak on the grill. Cook for 1-1/2 minutes, total, flipping the steak every 15-30 seconds until a rich, deep crust has formed. Do not sear longer than 1-1/2 minutes. Transfer to a cutting board slice for serving. Serve immediately.
Open your doors and windows and turn on the stove vent.
Heat a cast-iron griddle pan (the flat one without sides) set over high heat for 5 minutes or until it is smoking hot. Meanwhile, remove the vacuum bag from the sous vide cooker and transfer the steak to a platter.
Pat both sides of the steak with paper towels to remove the moisture. Brush a high-smoke oil such as avocado, grapeseed or canola oil on both sides of the steak.
Place the steak directly on the griddle. Sear the steak for 30 seconds then flip to the other side. Repeat the sear-flipping every 30 seconds until the steak develops a deep brown sear. Do not sear longer than 1-1/2 minutes. Transfer to a cutting board and slice into servings. Serve immediately.