sous vide tomahawk steak chimichurri butter horizontal
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Sous Vide Tomahawk Steak

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 10 minutes
Author Justin McChesney-Wachs


  • 1 to Tomahawk Ribeye Steak (2 to 3 lbs and 1 1/2" to 2" thick prime grade preferred)
  • kosher salt & freshly ground black pepper
  • 1 bunch fresh thyme
  • 2 tbsp unsalted butter

Chimichurri Compound butter

  • 1/2 cup packed fresh cilantro
  • 1/4 cup packed fresh Italian parsley
  • 2 coarsely chopped garlic clove
  • 1 Fresno chili seeded and diced fine
  • 1/2 to 3/4 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes or to taste
  • 1/2 teaspoon Kosher Salt
  • 1 small shallot chopped
  • 1/2 cup (1 stick) unsalted butter at room temperature


To sous vide the steak

  • Heavily season the tomahawk steak with kosher salt on all sides, add fresh herbs, 1 T butte per side, vacuum seal the steak.
  • Pre-heat sous vide water bath to 130° F / 54.4° C for medium-rare, or to the desired temperature.
  • Sous vide the steak for 2 to 3 hours.
  • Remove the steak from the bag and pat dry with paper towels to remove moisture on the outside. Season the steak again with kosher salt and freshly ground pepper before searing.

To sear the steak

  • Pre-heat grill or skillet to high.
  • Sear for 1 to 2 minutes per side (including the sides) to brown.
  • Slice off the bone and serve with slices of the chimichurri compound butter or with the fresh chimichurri sauce.

To make the chimichurri compound butter

  • While the steak is cooking sous vide, make the chimichurri butter. Add the cilantro, parsley, garlic, chopped Fresno chili, olive oil, red wine vinegar, red pepper flakes, shallot and salt to a blender or food processor.
  • Pulse until the ingredients are well chopped, but not completely puréed. Use a spatula to scrape down the sides to process evenly. Transfer the chimichurri to a container.
  • To make the compound butter, combine 2 to 3 tablespoons of the chimichurri and the softened butter in a small bowl. Use a spatula to combine until smooth. Place the butter on a piece of plastic wrap, forming a log and completely wrapping. Transfer to the freezer to harden before slicing and serving.


  • This recipe for the chimichurri compound butter makes plenty of extra chimichurri sauce that can be served with the steak or with other dishes. Completely cover and refrigeratore or freeze it for a lter use.