Sous Vide Tomahawk Steak Temperature Guide
A tomahawk is a thick-cut ribeye with the bone frenched long for drama — usually 2 inches thick and 2-3 pounds. It's the hardest steak to cook evenly on a grill and the easiest sous vide: the bath handles the thickness perfectly, leaving only the sear for you.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 132-135°F for medium-rare, 3-4 hours for a 2-inch tomahawk (2.5-3 hours for thinner). Because it's a ribeye at heart, 137°F is also a valid choice if you want the fat fully rendered. Dry it aggressively — a 2-pound rib has lots of surface moisture. Sear 60-90 seconds per side in a heavy pan with a high smoke-point oil; if the bone gets in the way, stand it on the bone end to sear that area. Rest 10 minutes before carving the meat off the bone and slicing.
FAQ
What temperature for tomahawk?
132-135°F for medium-rare, or 137°F to render the heavy ribeye marbling like the standard ribeye protocol.
How long does a tomahawk take?
3-4 hours for a 2-inch cut. The thick bone and mass slow the center's climb to bath temperature.
Is a tomahawk worth it?
Flavor-wise it's a ribeye, so yes for special occasions — just remember the bone adds drama but not eating area, so plan for more per person.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.