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Cooking steak sous vide is a surefire way to cook the perfect steak every time! My Sous Vide Ribeye Steak is as easy as it gets: season, submerge, then sear, with minimal effort and steakhouse-quality flavor. Let your sous vide machine do all the work cooking this gorgeous ribeye steak recipe!
Jump to:
- Sous Vide Ribeye
- Ribeye Sous Vide Ingredients
- Ribeye Steak Sous Vide Instructions
- Do you need a vacuum sealer for sous vide steak?
- Sous Vide Ribeye Recipe Tips
- Ribeye Steak Medium Rare Temp
- Can you sous vide ribeye from frozen?
- Sous Vide Ribeye Steak FAQs
- Sous Vide Recipes
- Steak Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Sous Vide Ribeye
Of all the cuts of steak I have tried, I keep coming back to the ribeye as my favorite cut. When cooked just right, it’s so perfectly tender and juicy that it only needs simple salt and pepper to be the most flavorful steak.
The truth is, I don’t always have time to monitor steaks for dinner, and there is nothing worse than an overcooked steak. Especially when it’s a gorgeous ribeye!
That’s where the sous vide machine is a total lifesaver: it’s a guaranteed way to perfectly cook steak every time without having to keep an eye on it. You set it, forget it, then sear it later for an easy steak dinner.
You can use my sous vide ribeye recipe for any other cut of steak, too. Just follow my simple instructions for cooking steak sous vide, and it’s a guaranteed win every time.
Ribeye Sous Vide Ingredients
- Boneless ribeye
- Rosemary
- Butter
- Salt
- Pepper
I use fresh sprigs of rosemary to add a nice herb flavor to my steaks, but the only other seasoning you need is salt and pepper. Use coarse salt like sea salt and freshly ground black pepper for best results.
Ribeye Steak Sous Vide Instructions
- Fill sous vide tub with water and set the temperature to 130°F. While the water heats, generously season steak on both sides with salt and pepper.
- Place steak in a bag along with a sprig of rosemary. Vacuum seal the bag or tightly squeeze all of the air out if you don’t own a vacuum sealer.
- Once the water reaches temperature, place the bag in the water bath. Clip it to the edge of the tub to keep it underwater, and cook for 2 hours.
- After 2 hours, remove the bag from the water. Dry it off and place it in the refrigerator for a few minutes (optional).
- Add a skillet to high heat on the stove. Once hot, remove the steak from the bag and sear it in the pan with butter and rosemary. Sear 3-5 minutes on one side, then flip and sear another 3-5 minutes.
- Allow steak to rest 5-10 minutes. Slice against the grain, serve, and enjoy!
Do you need a vacuum sealer for sous vide steak?
You do not need a vacuum sealer to sous vide. If you do not have a vacuum sealer, use a plastic zip-lock bag and tightly squeeze all of the air out. As long as there is no air trapped in the bag, you can safely sous vide it.
I have made many sous vide meals without a vacuum sealer, but if you would prefer to have one on hand, try out this vacuum sealer. It will save you some time and energy!
Sous Vide Ribeye Recipe Tips
- This recipe works for as many steaks as your water bath can fit.
- When searing the steak in the final step, only sear one steak at a time so you don’t overcrowd the pan.
- A cast iron skillet works best for searing steak.
- To sear the steak more easily, use a few tablespoons of avocado oil with the butter. Avocado oil helps prevent the butter from burning and has great flavor.
- You don’t have to place the steaks in the fridge, but this is a great way to stop the meat from overcooking when you sear it.
- Or, you can sous vide the steaks, then place them in the refrigerator overnight before searing to make them ahead of time.
- Thyme and other herbs also work well for sous vide ribeye.
Ribeye Steak Medium Rare Temp
The ideal medium rare temp for ribeye steak is 130°F. By setting the sous vide to 130°F, you are cooking the steaks perfectly to medium rare.
Placing the ribeyes in the refrigerator for a short time after cooking them sous vide will prevent them from overcooking when you sear them.
- 125°F – rare
- 130-135°F – medium rare
- 140-145°F – medium
- 150°F – medium-well
- 160°F – well-done
Can you sous vide ribeye from frozen?
You can sous vide ribeye steak from frozen by adding another 30 minutes to the sous vide cook time. Cook them for 2 hours and 30 minutes instead of 2 hours.
Sous Vide Ribeye Steak FAQs
Sous vide ribeye steak takes approximately 2 hours to cook to a medium-rare temperature of 130°F when fresh, or 135°F when frozen.
With ribeye, it is possible to sous vide it for too long. Take it out at the 2 hour mark if cooking from fresh, or 2 hours and 30 minutes if cooking from frozen. If you leave it in for longer, you risk the steak overcooking or losing its texture.
Sous Vide Recipes
Steak Recipes
For an amazing combination, try pairing sous vide ribeye steak with my compound Garlic Butter Recipe.
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📋 Recipe
Sous Vide Ribeye Steak
Equipment
- sous vide machine
Ingredients
- 18 ounce Boneless ribeye 1 to 1.5 inches thick
- 1 Rosemary sprig per steak
- 4 Tablespoons Butter
- Coarse Salt to taste
- Coarse Pepper to taste
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Fill sous vide tub with water and set the temperature to 130°F. While the water heats, generously season steak on both sides with salt and pepper.18 ounce Boneless ribeye, Coarse Salt, Coarse Pepper
- Place steak in a bag along with a sprig of rosemary. Vacuum seal the bag or tightly squeeze all of the air out if you don’t own a vacuum sealer.1 Rosemary sprig
- Once the water reaches temperature, place the bag in the water bath. Clip it to the edge of the tub to keep it underwater, and cook for 2 hours.
- After 2 hours, remove the bag from the water. Dry it off and place it in the refrigerator for a few minutes (optional).
- Add a skillet to high heat on the stove. Once hot, remove the steak from the bag and sear it in the pan with butter and rosemary. Sear 3-5 minutes on one side, then flip and sear another 3-5 minutes.4 Tablespoons Butter
- Allow steak to rest 5-10 minutes. Slice against the grain, serve, and enjoy!
Notes
- You do not need a vacuum sealer to sous vide. If you do not have a vacuum sealer, use a plastic zip-lock bag and tightly squeeze all of the air out. As long as there is no air trapped in the bag, you can safely sous vide it.
- This recipe works for as many steaks as your water bath can fit.
- When searing the steak in the final step, only sear one steak at a time so you don’t overcrowd the pan.
- A cast iron skillet works best for searing steak.
- To sear the steak more easily, use a few tablespoons of avocado oil with the butter. Avocado oil helps prevent the butter from burning and has great flavor.
- You don’t have to place the steaks in the fridge, but this is a great way to stop the meat from overcooking when you sear it.
- Or, you can sous vide the steaks, then place them in the refrigerator overnight before searing to make them ahead of time.
Let us know what you think or ask a question about the recipe!