Slow Cook instruction on Tomahawk steak (Slow cook takes at least 2.5 hours)



4 serving(s)
Prep: 120mn(s)
Cook: 120mn(s)


  • 1.8kg De La Valley Tomahwak Steak
  • Sea Salt
  • 2 tablespoons butter


Tomahawk steak is actually a cut of bone-in rib-eye.  It comes with a long rib bone so that the whole piece just looks like a tomahawk or axe.  Bravo!

All prime rib and rib-eye are cuts of the 6th to 12th ribs (cow has 13th ribs, by the way).  Size of Tomahawk steak is around 2” or 5 cm thick and flavor is usually better because the bone enhances the flavor of the meat during cooking.  

Slow Cook instruction on Tomahawk steak (Slow cook takes at least 2.5 hours):

Step 1: Defrost a steak in refrigerator 1.5 days in advance (Do NOT leave it in room temperature to prevent bacteria growth).

Step 2:Do not wash steak, pat dry it with kitchen towels.

Step 3:Vacuum steak using a food saver bag or put it in a Ziploc(I personally prefer food saver vacuum bags to ensure no leakage and easy storage)

Step 4:Fill water inside a tank.  Set temperature 58 – 59°C and cook for AT LEAST 2.5 hours.  Once temperature is up, put steak inside the water.  For Ziploc bag, after immersing in water, squeeze out air from the bag and lock it.

Step 5:If you like a medium or medium well steak, set temperature 61 – 62°C after 1.5 hours.

Step 6:Quickly cool down the steak by immersing in cold water (room temperature or below)

Step 7:Remove the juice inside the bag, and pat dry the steak

Step 8:Turn heat to high, add a piece of butter to a cast iron pan, and sear steaks for 2 mins on each side

Step 9:If you have a blowtorch, use it for the final searing (like BBQ effect)

TIPS: for a regular size steak, reduce the cooking time to 45 mins to 1 hour.