Ribeye Steak Sous Vide is an easy way to get a perfectly tender and evenly cooked steak. A quick sear locks in the flavor for a delicious steakhouse style ribeye every time.
I love precision cooking with my Sous Vide. I began using this unique tool in my catering business many years ago. The immersion circulator brings a container of water to a precise temperature and maintains that temperature throughout the cooking process. Your food cooks, sealed in plastic in the water and the outside and inside of the food is the exact same temperature when finished.
More and more homes are now equipped with smaller versions of this professional tool and one of the best things I think you can make in a sous vide is a ribeye steak. The immersion circulator takes all of the guesswork out of cooking and will give you confidence to cook more expensive cuts of meat.
Make this recipe, because…
Sous vide allows you to choose the exact doneness of your steak whether you love a rare steak, a perfect medium, or a little more done.
The fats are perfectly rendered to a melt in your mouth texture.
The reverse sear creates a buttery crust and locks in a luxurious steakhouse flavor that would normally cost a small fortune.
Ingredients
Ribeye steaks- These are definitely a connoisseur’s cut. They are extremely tender and have marbled fat running through the steak. The extra fat makes them extra flavorful and when that fat is cooked perfectly, it is amazingly flavorful.
Plastic Bags- You can use vacuum bags or simple food storage bags.
Instructions
Step 1
- Set up a large container and fill three quarters of the way with warm water.
- Anchor the immersion circulator onto the side of the container and set the desired temperature.
- Seal unseasoned ribeye steaks into individual bags and place in preheated water for a minimum of 1 hour and a maximum of 4 hours. (You can seal these in vacuum bags or use the food storage bag method below.)
Sous Vide Time and Temp for Ribeye, New York, and Porterhouse Cuts
| Doneness | Temperature Range | Cook Time |
| Rare | 120°-128° | 1-2 Hours |
| Medium Rare | 129°-134° | 1-2 Hours |
| Medium | 134°-144° | 1-4 Hours |
| Medium Well | 145°-155° | 1-4 Hours |
| Well | 156° and up | 1-4 Hours |
My preference is 1.5 inch steaks at 130° for around 2 hours. I like a medium-rare steak that still has a good bite.
For an thorough exploration of what happens to steak texture and moisture at different times and temperature read the Sous Vide Steak Guide from Serious Eat.
Step 2
- Remove the steaks from the plastic bags, pat dry, and let them rest for 10 minutes.
Step 3
- Season the meat generously with salt and pepper. I like coarse salts like sea or kosher and cracked pepper.
- Heat up a cast cast iron pan on medium/high heat. When the pan is just at its smoke point, drizzle a small amount of canola oil in the pan. Lay the seasoned steak down in the pan along with rosemary stems and two cloves of garlic.
Step 4
- Let the high heat brown the meat. After 1-2 minutes, turn the steak and brown the other side. Add butter to the pan, and spoon the melted butter over the steak.
FAQs
Aromatics can be added to the sealed bag, however, salt should not go on the meat prior to cooking in the sous vide bath. Salt will toughen the outer texture of the meat and create a cured meat taste. Seasoning should be during the searing step is the best bet for adhering flavor to the outer crust of the meat and keeping a natural steak flavor and texture.
Yes! You can use the food storage bag method. Place the food into the storage bag and seal it only halfway leaving a gap for air to escape. Slowly lower the bag into the water bath and let the water pressure push out the excess air. Once the food is fully submerged and enough air has escaped to prevent floating, seal the bag the rest of the way and leave to cook.
Yes! This process is perfect for ribeye steaks, but also New York, Porterhouse/T-Bone, and Butcher's Cuts.
Expert Tips
Start with warm water so that it doesn’t take as long for the sous vide to bring the water to the desired temperature.
Don't overload the container. Their needs to be enough space for water to circulate around the food.
Let the meat rest before searing. You don’t need an ice bath to stop cooking. They will cool down a few degrees as they rest and heat up with a quick sear. This will ensure you serve a hot steak without overcooking.
Preheat the skillet or grill before searing the sous vide steak. You want to make sure the outside of the steak browns quickly so you don’t start to cook the center again.
The time for searing each side is 1-2 minutes per side.
Serve these delicious sous vide ribeye steaks with your favorite steakhouse side dish.
- Bacon Balsamic Brussels Sprouts
- Italian Stuffed Artichokes with Lemon, Mint, and Parmesan
- Sweet Potato Casserole with Butter Pecan Topping
- Wilted Spinach Salad with Warm Bacon Dressing
Did you make this Sous Vide Ribeye Steaks Recipe? Follow me on Instagram, post a photo, and tag @deliciousbydesigntv. Leave me a 5 Star Review!
Ribeye Steak Sous Vide
Equipment
- Precision Cooker (Sous Vide)
- Large container/pot
- Plastic Bags
Ingredients
- 3 18oz Ribeye Steaks 1.5"-2" thick, boneless
- 6 Tablespoons Butter 2 tablespoons per steak
- 6 Cloves Garlic
- Rosemary stems
- 4 Tablespoons Canola Oil for searing
Instructions
- Set up a large container and fill three quarters of the way with warm water.
- Anchor the immersion circulator onto the side of the container and set the desired temperature.
- Seal unseasoned ribeye steaks into individual bags and place in preheated water for a minimum of 1 hour and a maximum of 3 hours. (My preference is 1.5 inch steaks at 130° for around 2 hours. I like a medium-rare steak that still has a good bite.)
- Place steaks in the sous vide bath for 1-3 hours. (For meat cooked under 130°, it can not be left in the cooker for more that 2 ½ hours. )
- Remove the ribeye steaks from the plastic bags, pat dry, and let them rest for 10 minutes.
- Season the meat generously with salt and pepper. I like coarse salts like sea or kosher and cracked pepper.
- Heat up a cast cast iron pan on medium/high heat. When the pan is just at its smoke point, drizzle a small amount of canola oil in the pan. Lay the seasoned steak down in the pan along with rosemary stems and two cloves of garlic
- Let the high heat brown the meat. After 1-2 minutes, turn the steak and brown the other side. Add butter to the pan, and spoon the melted butter over the steak.
Notes
- Start with warm water so that it doesn’t take as long for the sous vide to bring the water to the desired temperature.
- Let the meat rest before searing. You don’t need an ice bath to stop cooking. They will cool down a few degrees as they rest and heat up with a quick sear. This will ensure you serve a hot steak without overcooking.
- Preheat the skillet or grill before searing the sous vide steak. You want to make sure the outside of the steak browns quickly so you don’t start to cook the center again.
- The time for searing each side is 1-2 minutes per side.
Nutrition
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I've never felt brave enough to sous vide anything before, but your recipe has inspired me to give it a try! This looks so tender and delicious!
I have everything I need for this dish, can’t wait to make it this weekend!
Enjoyed this for dinner last night and it did not disappoint! So easy and delicious; worthy of a restaurant, indeed!
I just gave my husband and Anova for his bday and he's gone crazy looking for recipes. This looks easy and delicious at the same time! Will head to the butchers and find a good piece of rib eye and give this a go. Thanks!
Looks delicious! Trying this for tonight's dinner! Thanks for the detailed instructions on the sous vide technique!