By: Chef Matt Chatfield

Grilled Tomahawk Chop (Sous Vide Technique)


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!


1. Preheat water bath somewhere between 120-140°F, I like 132°F.

2. Season Steak on all sides with Salt and Pepper.

3. Seal Steak in a vacuum bag.

4. Cook for 2-3 hours, I do 3 hours for a steak this large.

5. Preheat your Charbroiler or Grill to high heat.

6. Remove from the pouch, and pat dry with paper towels.

7. Grill on all sides for 2-3 minutes per side. It will brown very easily!

8. Let rest for 5 minutes before slicing for service, Enjoy!