Barbarian Rib Steak | Sous Vide Recipe

Prep time: 5 MINUTES 

Cook time: 90 MINUTES 

Finishing time: 5 MINUTES 133°F(61C)

This is a satisfying purchase, if you're able to find one of these cuts at your local butcher.It looks like something a caveman might enjoy, but it's got considerably more class.Technically it's just a bone-in rib eye, but the long protruding bone resembles a tomahawkwhich is where it gets its much cooler name. This cut of beef is likely too large for one person,but perfect for sharing if you ve got some good sides to serve it with.

1 pound barbarian rib steak ortomahawk rib steak

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 tablespoon butter

1. Set your sous vide circulator to 133°F(56.1°C). This will give you just overmedium rare, plus a few degrees to account for the bone.

2. Rub the meat with the salt, pepper, and garlic powder. Place the beefin a food-safe bag, add the butter to the baq, and seal using yourvacuum sealer or the water displacement method. Add the sealed bagto the water bath and cook for 90 minutes.

3. When the beef is cooked, remove it from the bag and pat it dry. Discardthe cooking liquid.

4. Preheat the grill to between 600°F and 800℃Fthe hotter the better -or heat a cast iron pan over high heat.

5. Place the steak on the hot grill or in the pan and sear for 1 minute per side.

6.Remove from the grill or pan and let rest for 5 minutes before carving.