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sous vide ribeye steak sliced in a cast iron pan with fresh herbs in the pan
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Sous Vide Ribeye Steak

Sous Vide Ribeye Steak is as easy as it gets, with steakhouse-quality flavor. Let your sous vide machine do all the work cooking this gorgeous ribeye steak!
Course Main
Cuisine American
Keyword ribeye sous vide, sous vide ribeye, sous vide ribeye steak
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 1 steak
Calories 1464kcal

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

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
    adding salt to ribeye steaks
  • 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
    ribeye steak with a sprig of rosemary on top seasoned with salt and pepper
  • 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
    sous vide ribeye steak in a cast iron pan with fresh herbs
  • Allow steak to rest 5-10 minutes. Slice against the grain, serve, and enjoy!
    lifting a slice of sous vide ribeye out of a cast iron pan with a steak fork

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.

Nutrition

Serving: 1steak | Calories: 1464kcal | Carbohydrates: 0.2g | Protein: 103g | Fat: 118g | Saturated Fat: 61g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 46g | Trans Fat: 2g | Cholesterol: 432mg | Sodium: 626mg | Potassium: 1388mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 1505IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 9mg