Sous Vide Tomahawk Steak with Rosemary Garlic Crust

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Impress with a perfectly cooked sous vide tomahawk steak finished with a fragrant rosemary and garlic crust seared to golden perfection. This American-inspired beef recipe, ready in about 205 minutes, pairs tomahawk steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 950 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 190 min Serves 4 American cuisine 950 cal/serving

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Ingredients

1 steak, about 2.5 lbs tomahawk steak
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp, chopped fresh rosemary
5 cloves, minced garlic cloves
3 tbsp unsalted butter
2 tbsp olive oil

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Instructions

Step 1: Season 1 tomahawk steak (2.5 lbs) generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper on all sides, then vacuum seal the steak in a sous vide bag.
Step 2: Preheat sous vide water bath to 129°F for medium-rare. Submerge sealed steak and cook for 3 hours.
Step 3: Remove the steak from the bag and pat dry thoroughly with paper towels. Mix 2 tbsp chopped fresh rosemary and 5 minced garlic cloves with 2 tbsp olive oil and rub evenly over the steak.
Step 4: Heat a large cast iron skillet over high heat until smoking. Add 3 tbsp unsalted butter and sear the steak for 1.5 minutes per side until a deep golden crust forms and garlic is fragrant.
Step 5: Let the steak rest for 10 minutes before slicing to serve, allowing the juices to redistribute for maximum tenderness.