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sliced steak on parchment

Ribeye Steak Sous Vide

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 steak every time.
Course Dinner, Main Course
Cuisine American, American Classic, French
Prep Time 15 minutes
Cook Time 2 hours 4 minutes
Total Time 2 hours 19 minutes
Servings 4 People
Calories 1077kcal
Author Diana Reis


  • Precision Cooker (Sous Vide)
  • Large container/pot
  • Plastic Bags


  • 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


  • 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.


Should I season meat before putting in the sous vide?
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. 
Can I still use a sous vide if I don’t have a vacuum sealer?
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.
  • 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.


Calories: 1077kcal | Carbohydrates: 2g | Protein: 77g | Fat: 85g | Saturated Fat: 36g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 350mg | Potassium: 1049mg | Fiber: 1g | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 7mg