Sous Vide Tomahawk Steak with Rosemary Garlic Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 205 minutes pairs steak, about 2.5 lbs 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

Instructions

  1. 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.
  2. Step 2: Preheat sous vide water bath to 129°F for medium-rare. Submerge sealed steak and cook for 3 hours.
  3. 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.
  4. 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.
  5. Step 5: Let the steak rest for 10 minutes before slicing to serve, allowing the juices to redistribute for maximum tenderness.

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Frequently asked questions

How long does Sous Vide Tomahawk Steak with Rosemary Garlic Crust take to make?

Total time is about 205 minutes (15 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sous Vide Tomahawk Steak with Rosemary Garlic Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Sous Vide Tomahawk Steak with Rosemary Garlic Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sous Vide Tomahawk Steak with Rosemary Garlic Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sous Vide Tomahawk Steak with Rosemary Garlic Crust?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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