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Cooking steak sous vide guarantees the perfect steak! My sous vide ribeye steak is as easy as it gets: season the steak, cook it sous vide, then sear it. For minimal effort, you'll have a steakhouse-quality steak!
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Steak Sous Vide Ingredients
- Boneless ribeye: I adore boneless ribeye for its perfect marbling and incredible flavor. You can use any well-marbled cut of steak, not just ribeye, and feel free to use bone-in steak as well.
- Rosemary: My favorite herb for steak! Get fresh rosemary sprigs for the best flavor.
- Butter: Salted or unsalted butter will work well here! Using a quality butter will bring out even more flavor.
- Salt: I love a coarse salt like sea salt or kosher salt. Try not to use table salt; the grains are too small to bind well to the steak, and the flavor isn't ideal.
- Pepper: Freshly ground black pepper will offer the best flavor!
Sous Vide Steak Cuts
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. Try it with porterhouse or T-Bone steaks- you won't be disappointed!
What temperature should I sous vide steak?
Sous vide steak five degrees below your desired temperature for doneness. This is because you will be searing the steak after you take it out of the water bath, which will further cook it. By pulling it out five degrees early, you guarantee the perfect temperature after searing. See my steak temp chart to find your preferred doneness.
How to Sous Vide Steak
- 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. To do this most effectively, fill the sink or a deep pot with water, and slowly immerse the bag with the ziplock open until the air is pressed out, then zip it closed.
- 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, until cooled. This is optional, but really helps sear the meat without overcooking it!
- Add a skillet to high heat on the stove. Once hot, add the butter and rosemary and let the butter melt. Then add the steak, and sear 2 minutes on one side, then flip and sear another 2 minutes. Watch the internal temperature closely using a meat thermometer! It should never go higher than 135°F for medium rare.
- Allow steak to rest 5-10 minutes on a cutting board. 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 like to immerse the bag in a sink of water and slowly press the air out that way, until just the lip of the bag is out of the water.
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!
Tips for Cooking Steak Sous Vide
- 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.
Internal Temp for Sous Vide Steak
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 with just enough wiggle room to sear them afterwards. See my Steak Temperature Chart for more info.
Placing the ribeyes in the refrigerator for a short time after cooking them sous vide will prevent them from overcooking when you sear them.
Can you sous vide steak from frozen?
You can sous vide 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. The magic of sous vide cooking is that it's very flexible about cook time! While you don't want to leave it in forever, you can safely leave steak in until it comes to temperature even if it takes a few minutes longer than expected.
FAQ
Sous vide ribeye steak takes approximately 2 hours to cook to a medium-rare temperature of 130°F when fresh. When frozen, it will take about thirty minutes longer.
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.
Yes, absolutely! This recipe works best with thick cut steaks that are already very tender, such as top sirloin, ribeye, and New York steak. These steaks have perfectly tender meat already and do best heated at low temperatures and quickly seared right at the end!
If you enjoyed the recipe, leave a comment and a rating below!
Of all the cuts of steak I've tried, I keep coming back to 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. (Though a little red wine reduction always takes it one step further!)
But the truth is, I don't always have time to keep my eye on steaks for dinner, hovering over a pan to make sure the temp is just right. And there is nothing worse than an overcooked steak. Not to mention the cleanup!
That's where the sous vide machine is a total lifesaver: sous vide steak is a guaranteed way to cook perfect 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. I know you'll love it! For an amazing combination, try pairing sous vide steak with my compound Garlic Butter Recipe.
Sous Vide Steak
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
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.
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