I owe a good friend of mine a promised homemade dinner for helping me on a recent house project (which I still need to write about). I've been wanting to get my hands on a tomahawk ribeye and I thought this was the perfect opportunity. A dry-aged, 2.25-lb (about 1 kg) prime tomahawk ribeye from Whole Foods was the best I could find around. After a generous sprinkling of Kosher sea salt and fresh-ground black pepper, the FoodSaver was put to work for the "vacuum-and-seal" step of the preparation.
I set the bluetooth- and iOS app- enabled Anova Sous Vide Precision Cooker for medium-rare (129-deg F), and it was an hour and a half wait after that. It was during this time that I roasted some red potatoes in fresh rosemary and balsamic vinegar and sautéed some veggies in EVOO (but who wants to see pictures of that, right?!?).
Finishing the steak on the grill followed next. Another generous sprinkling of salt and pepper, and proud to say, the perfectly seared, medium-rare ribeye was one of the best I've ever done. The Anova sous vide cooker really made it easy, guaranteeing an accurate 'doneness' level every time, but the meat quality was excellent to begin with.
Next time, I'm going to try cooking a tomahawk with a long and slow smoke in the Big Green Egg. This summer promises to be another exciting outdoor cooking season!
