Barbarian Beef: Specialty Rib Steak Sous Vide


I don’t often come across this particular cut, but I was lucky enough to snag one from Pusateri’s at Sherway Gardens in Toronto. It just looks great and tastes even better. Here’s how we did it:


  • 1lb Barbarian Rib Steak or Tomahawk Rib Steak
  • Salt
  • Pepper
  • Garlic Powder
  • 1 tbsp of butter


  • Set your Sous Vide Circulator to 133F (for just over a medium rare, and added a few degrees to account for the bone)
  • Rub the meat with salt, pepper and garlic powder
  • Vacuum seal the meat and add the butter to the bag
  • Place sealed meat into the water for 90 minutes
  • Pre-heat your grill to between 600F-800F; the hotter the better
  • After 90 minutes, remove the steak and pat dry.
  • Add to the hot grill and sear 1 minutes per side.
  • Remove from grill and let rest for 5 minutes before carving.





One Comment Add yours

  1. RM says:

    How big is your vacuum sealer?! šŸ™‚


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