Wagyu Tomahawk

This 42oz Dry-aged Wagyu Tomahawk from Snake River Farms, is sure to be a crowd pleaser; cooked Sous Vide for 4 hours, to medium rare perfection.

Ingredients

• 42oz Tomahawk Ribeye
• Maldon Salt
• Pepper
• Granulated Garlic
• 5 sprigs of Thyme
• 3 Tbsp Butter

Instructions

1. Start by salting the steak generously, (also known as dry brining) 24 hours ahead of cook time. Apply to all sides of the steak. Remember, this is a big steak and it needs a lot of salt. Let the steak sit in the fridge uncovered on a baking rack so it has plenty of circulation.
2. Remove the steak from the fridge and season with freshly ground black pepper and granulated garlic.
3. Preheat your water bath to 135F. I do not recommend going below 135 degrees for a ribeye because the fat will not render properly.
4. Vacuum seal the steak twice, to prevent leakage while in the water bath.
5. Once the water bath has heated to the correct temperature, drop steak in for 4-6 hours.
6. After 4-6 hours has elapsed, remove steak from the water bath.
7. Begin patting the steak dry as much as possible, as this will help to ensure a proper sear. A good trick to help dry out the surface is to use a baking rack and place the steak back in to the fridge for 10-15 minutes.
8. To prepare your thyme infused butter, combine sprigs of thyme and butter in a small sauce pan. Let steep on low heat for 10 minute and reserve.
9. While the steak is in the fridge its time to get your grill up to its highest temperature. Since the steak was fully cooked, you are only placing on the grill to sear the outer layer.
10. Place steak on the hottest part of your grill, for 45 to 60 seconds per side.
11. Remove from the grill and baste with infused butter.