Season the tomahawk with salt and pepper.

Place the tomahawk in the vacuum bag and vacuum seal the meat. Be careful with bones in the bag - they can cut through it. You can either wrap aluminum foil around the bones, or ensure the bones are not too sharp. You can also wrap the vacuum bag in another vacuum bag for extra safety.

Put the vacuum-sealed meat into the water bath.

Let the meat cook for 4 hours at 56 degrees Celsius (133 degrees Fahrenheit). My tomahawk is dry-aged for 60 days, so I cooked it 20-30% less time in the sous vide than I would normally do. The reason is that dry-aged meat contains less moisture and thus requires a shorter cooking time. If you have a tomahawk that is not dry-aged, I would recommend adding an extra hour to the sous vide time, making it 5 hours in the water bath.

Take the finished meat out of the water bath and unpack it from the vacuum bag.

Pat the meat dry with a clean cloth. It is important that it is well-dried so the meat can develop a good crust in a moment.

Place your griddle on the stove and turn the stove on to the highest setting.

Add a generous dollop of ghee (alternatively a 1:1 mixture of oil and butter) to the griddle once the griddle is as hot as possible. If you don't have a griddle, you can throw your tomahawk on the grill. In that case, you don't use ghee or butter but rather brush the meat with oil before placing it on the smoking hot grill.

Place the meat on the piping hot griddle or grill and let it sear quickly for about 45 seconds on each side.

Sprinkle with fresh thyme and serve.