​Avid Armor’s Sous Vide & Seared Tomahawk Steak with Chimichurri Recipe

As delicious as they can be, Tomahawk steaks are very difficult to cook evenly, especially on a grill. That’s why our go-to method of cooking tomahawk steaks is to sous vide them, and finishing them off by searing them on the grill and serving with a delicious homemade chimichurri sauce. By cooking the steaks sous vide, you guarantee that the steak gets cooked perfectly and evenly in the water bath before being seared on the grill. You get a perfectly cooked, moist and tender steak but don’t sacrifice the smoky “just-grilled” flavor. We call that the best of both worlds. 

Equipment We Used: 

Avid Armor Vacuum Sealer 

Sous vide precision cooker 

Wood Pellet Grill

Ingredients: 

2 Tomahawk Ribeye Steaks 

Fresh Ground Black Pepper 

Coarse Sea Salt

Chimichurri Sauce: 

1 shallot, finely chopped 

1/4 - 1/2 teaspoon of red pepper flakes depending on how much ‘kick’ you like 

3-4 garlic cloves, thinly sliced or finely chopped 

½ cup red wine vinegar 1 teaspoon kosher salt, 

½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 

2 tablespoons finely chopped oregano 

¾ cup extra-virgin olive oil

Directions 

Step 1
Season both of the steaks liberally with coarse sea salt and fresh ground black pepper and place them into a vacuum sealer bag. We needed to use a vacuum sealer roll to create a bag that was long enough to contain the entire steak. Once the steaks are vacuum sealed, you can refrigerate them until you are ready to cook them.

Step 2
Set your Sous Vide Precision Cooker to 130°F / 53.9°C and let it get up to temp. Note: Cooking temperature can be adjusted to your desired doneness

Step 3
Place the steaks into the water bath and let them cook at 130°F / 53.9°C for 2.5 hours.

Prepare the Chimichurri Sauce 

While the steaks are cooking in their sous vide bath, we will go ahead and prepare the chimichurri sauce.

Step 1
Combine all of the chimichurri ingredients as seen above into a bowl and whisk together. Once all the ingredients are nicely incorporated together, let it sit in the fridge until the steaks are done.

Finishing on Grill 

Once the steaks are finished cooking in the sous vide bath, prepare your grill for the final sear.

Step 1 
Preheat your grill to around 500°F. You want it to be very hot!

Step 2 
While your grill is preheating, remove the steaks from the sous vide bath and pat the steaks dry. Go ahead and let the steaks sit until your grill is preheated. (You can season them with more salt and pepper or use your favorite rub if you’d like. We left ours as is because you already get good salt and pepper flavoring from pre-seasoning them and cooking in the sous vide bath).

Step 3
Place the steaks on the grill over an open flame and sear for 1-2 min per side to reach 130°F-140°F. Remove the steaks from the grill, let them rest for 5-10 minutes and slice.

Serve it up, topped with the chimichurri sauce and voila. ENJOY!