Sous Vide Ribeye Steaks

5 from 2 votes

Sous vide ribeye steak is a beautiful and easy dish to make at home. The steak is cooked slowly in a water bath, ensuring that it comes out tender and juicy every time. The final sear on the steak will deliver a mouth watering, melt in your mouth steak.

Prep Time15

Cook Time2 20

resting time10

Total Time2 45

Course: Main Dishes

Cuisine: American

Servings:

Calories: 491kcal

Author: Kelly Bloom

Equipment

Ingredients

2 lbs Ribeye Steaks, thick 1 to 1 ½"
2-4 Rosemary sprigs for each steak
8 tablespoon Butter
Coarse Salt
Coarse Cracked Black Pepper

US Customary - Metric

Instructions

Fill your sous vide tub or stockpot with water. Begin heating the water to 130° F.
Generously season both sides of the steaks with coarse salt and pepper. Place the steak in a vacuum seal bag, and tuck a sprig of rosemary on each steak. Seal the bag with the vacuum sealer. You can insert a glass fermenting weight to weigh the bag down in the sous vide bath at this point if you have any.
Once the sous vide tub reaches 130°, place the steak in the bath of water and let it cook for 2 hours. If the bag floats, lay a heavy plate on top to weigh it down.
Once the 2 hours has elapsed, the steak is ready to take out of the sous vide water bath.
Heat a cast iron skillet to high. Remove the steaks from the bags, add the butter, rosemary, and the steaks to the skillet. Sear for 3 to 5 minutes on each side for a nice, dark brown color.
Let the steak cool for 5 to10 minutes, slice, and then serve!

Notes

You can fill your sous vide tub or stockpot with warm water if you are in a hurry to get the sous vide cooking process started.
Use glass fermenting weights to weigh the bag down in the sous vide bath.
For an easier searing process, add a few tablespoons of regular vegetable oil to the hot cast iron skillet. Then add the butter. This will raise the smoke point and prevent the butter from buring or your smoke alarms getting triggered.
Medium Rare steaks should be set for 135° F.
Medium steaks should be set for 140° F.
You can do the sous vide process in advance, leave the steaks in the vacuum sealed bags, then remove them and sear them any time during the week!