By: Matt Chatfield

Grilled “Tomahawk Chop”

2 ½ -3lb Ribeye Steak, Long rib bone in

Kosher Salt and Coarse pepper to season

You will need a Wolf Multi-function Cooker, the Wolf Convection Steam Oven, or a Sous Vide Circulator for a constantly controlled temperature. This process is worth the time, as it produces a piece of meat cooked perfectly to the temp you set, never overcooks!

How It's Done

  • Preheat water bath somewhere between 120-140°F, I like 132°F.
  • Season Steak on all sides with Salt and Pepper.
  • Seal Steak in vacuum bag.
  • Cook for 2-3 hours, I do 3 hours for a steak this large.
  • Preheat your Charbroiler or Grill to a high heat.
  • Remove from pouch, and pat dry with paper towels.
  • Grill on all sides for 2-3 minutes per side. It will brown very easily!
  • Let rest for 5 minutes before slicing for service, Enjoy!