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. A final sear on the steak will deliver a mouth watering, melt in your mouth steak.
Why You Will Love This Recipe
Sous vide is a cooking technique that uses low heat to cook food evenly. This makes it a great option for tender, juicy steaks. In this blog post, we'll show you how to cook a ribeye steak using the sous vide method.
We'll also give you some tips on how to make your steak even more delicious. So, if you're looking for an easy way to make a perfect ribeye steak, keep reading!
Accompany your steak with our Golden Beet Salad, Walmart Broccoli Salad, Sauteed Spinach & Onions, or Bob Evans Mashed Potatoes for an easy weeknight dinner! Add our Air Fryer Frozen Coconut Shrimp for a perfect Surf & Turf meal also.
What is Sous Vide Cooking?
What is sous vide and how does it work?
"Sous vide" (pronounced sue veed) literally means "under vacuum" or "under pressure." This method of cooking involves sealing ingredients in resealable or vacuum plastic bags. You then submerge the food filled a pot of heated water.
This technique produces results that are impossible to achieve through any other cooking method. It is super easy, requiring three simple steps:
- Attach the sous vide cooker to a stockpot or sous vide cook tub and set the time and temperature for the level of doneness for the food item you are cooking.
- Season the food and put it in a sealing bag. Seal it closed and submerge in in the water bath of the stockpot or sous vide cooker.
- When finished cooking, sear, grill, or broil the food to give it the brown or or crispy finish.
A sous vide cooker is set to a time and temperature. The food does not cook beyond the time or temp, making it almost impossible to over cook food. You get steaks and seafood cooked to perfection!
Jump to:
- Why You Will Love This Recipe
- What is Sous Vide Cooking?
- Ingredients
- How to Sous Vide a Ribeye Steak
- Sous Vide Temperature & Cooking Times
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Variations
- Equipment
- Storage
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients
Choose thick cut, well marbled ribeye steaks. Kosher salt or coarse sea salt is the preferred salt to use, as it doesn't just melt immediately on the meat.
If you have access to fresh grown rosemary, cut a sprig for each steak. You will seal it in the vacuum sous vide bag with each steak.
- Boneless Ribeye steaks, thick 1 to 1½ inch thick.
- Fresh Rosemary sprigs
- Butter
- Coarse Salt
- Coarse Black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Sous Vide a Ribeye Steak
Not all steaks are created equal. Ribeye steak is a cut of meat that is known for its tenderness and flavor. This type of steak is best cooked using the sous vide method, which guarantees a perfect meal every time. Keep reading to learn how to cook a ribeye steak using the sous vide method.
- Before preparing the meat, set up your sous vide water container. It can be a stainless steel stock pot or a plastic sous vide cooking container with a lid. Clip on your sous vide circulating heat unit so that the element is in the water. Set the temperature according to the recipe card instructions below.
I'm including a link for the Anova Sous Vide set that include a large cooking container and their Anova Sous Vide circulating element. They fit together beautifully. You can buy them separately also, but the better value is the set.
Season the Ribeye Steaks
- Generously season each steak side with coarse salt and pepper. Lay a rosemary sprig across each steak. The fresh rosemary will flavor the meat deliciously.
Seal the Steaks in Vacuum Sealed Bags
- Place each steak, or two in a large vacuum bag, making sure the rosemary stays on top of each steak.
- Seal with the a vacuum sealer. You can also use freezer Ziplock bags, but double them, and squeeze as much air out as possible.
Place in the Sous Vide Cooker Bath
- Once the sous vide cooker water has reached the correct cooking temperature for this recipe, place the vacuum sealed bags with the steaks inside in the bath and cook (see recipe details below).
PRO TIP: If your bag is floating, place a glass pie plate on top of the bags of steaks. The glass pie plate will keep the bags of steak submerged. I use Fermenting Weights, 3" diameter clear glass weights made to keep food submerged.
Sear the Steak Before Serving
- Once the steak has cooked for the amount of time indicated in the recipe, remove the bag.
- Heat a cast iron skillet to high heat. Remove the steaks from the vacuum bags. Add the butter, rosemary, and steak to the skillet and sear until it's nice and brown. Turn and repeat for the other side.
Rest for 5 to 10 Minutes, Then Serve!
- After searing, transfer the steaks to a platter. Let them rest about 5 to 10 minutes. After resting, slice the steak to the thickness you prefer to serve it, or not at all depending on the size of the steaks.
You will notice how the meat slowly become brighter as it rests. Whatever temperature you set your sous vide cooker for, the steak will cook no further.
Sous Vide Temperature & Cooking Times
Here are a few MEDIUM RARE sous vide temperature and cooking times for three popular steak types.
| Sous Vide | Temperature | Thickness | Time to Core Temp |
|---|---|---|---|
| Tenderloin | 138°F / 59°C | 2 inches | 1 hour, 58 min |
| Rib Eye Steak | 138°F / 59°C | 1.5 inches | 1 hour, 58 min |
| Strip Steak | 138°F / 59°C | 1.5 inches | 1 hour, 58 min |
Serving Suggestions
Your guests will love this Sous Vide Ribeye steak with Air Fryer Frozen Asparagus and Bob Evans Mashed Potatoes or even Instant Pot Corn on the Cob.
Serve a Caesar Salad and a dessert like the Del Frisco's Butter Cake, and you will have a meal to really impress!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
You can use other herbs instead of Rosemary. You decide. What goes inside the sous vide bag can be unique and varied.
You can also sous vide on a dime until you fall in love with it. Use a soup pot and put aluminum foil over the top around the cooking element to hold in the heat.
Start off with an inexpensive sous vide cooking element if you are nervous (that's what I did!). Use Ziploc bags for sealing your food.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Garlic & Peppercorn - add some halved garlic closes and crushed whole peppercorns before sealing in the vacuum bags.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
- Vacuum Sealer for Food
- Anova Sous Vide Cook Set
- Reusable Sous Vide Bags
- Fermenting Weights (to keep bags submerged)
Storage
Store uncooked bags of sous vide prepared food for up to 24 hours in the refrigerator before putting into the cooker. Store cooked left overs the same way you would any other left overs, if you have any.
Tips for Success
- 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!
Frequently Asked Questions
Yes, you make sure the water is at the required temperature before submerging the bagged food. Don't put the bagged food in cold water and then start the sous vide cooker. Always heat the water first.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Sous Vide Ribeye Steak
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
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!
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