Sous Vide Rib Eye Steak Recipe (2024)

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Sous vide ribeye steak is perfectly cooked every time. With sous vide cooking you can get consistent results so your beef is brown and crusty on the outside and juicy in the middle. Make a steak house quality dinner at home!

Ribeye is one of my family’s favorite dinners – and nothing beats being able to make a tasty, juicy steak without leaving the comfort of your home. By using a sous vide immersion cooker you can make sure your meat is perfectly cooked every time, just like a fancy restaurant.

Sous vide is excellent for making all kinds of easy dinners, like sous vide chicken breast or sous vide lamb chops. Ribeye is another dinner that can really be perfected by using sous vide cooking.

When grilling or pan frying steak at home it is very difficult to make sure it is not over cooked or under cooked. Even with a instant read meat thermometer you can miss the precise moment at which your meat has reached the optimal temperature and end up with meat that is over done.

This is especially annoying because steak is costly! When I buy expensive meat I don’t want a mediocre meal, I want a delicious meal. Before I got a sous vide I rarely cooked steaks at home but now it is quick and easy to make a perfect meal.

Why You Will Love Sous Vide Ribeye

  • Cooked precisely, to the exact level of doneness desired
  • Simple recipe requires only a few minutes of hands on attention
  • Delicious and juicy steak

What is Sous Vide Cooking?

A sous vide circulator works by heating a large pan of water to a uniform temperature. Food is cooked by sealing it in a ziploc bag or vacuum sealed bag and immersing it in the hot water bath.

As the food cooks in the bag it reaches the temperature of the water, but it can’t get any warmer. So a meat cooked in a sous vide at 134 F will reach exactly 134 F but not warmer. So it is not possible to overcook your meat. From edge to edge your steak will be the temperature that you desire.

After the sous vide cooking you will want to sear the ribeye quickly in a cast iron skillet or on the grill. This gives the steak a nice crusty brown exterior, which goes perfectly with the juicy, pink interior.

What is the Best Ribeye Sous Vide Temperature?

Here are the suggested temperatures for cooking sous vide ribeye:

What temperature is best will depend on your taste. I cook my sous vide ribeye somewhere between 130 and 134 degrees F, depending on what I feel like eating.

Seasoning Sous Vide Steak

Before cooking the sous vide ribeye the meat needs some seasoning. You can sprinkle the steak a seasoning like lemon pepper seasoning or just use a generous amount of salt and pepper.

I also like to include herbs and aromatics in the bag with the ribeye to help flavor it as it cooks. Garlic works well or shallots along with herbs like thyme, rosemary and parsley. I generally just use whichever fresh herbs I have around.

Sous Vide Rib Eye Steak Recipe (5)

How to Make Sous Vide Ribeye Step by Step

1. Set the Temperature of the Sous Vide

Use the chart above to set your sous vide to your desired temperature. My Anova sous vide will beep and let me know when the water has reached the desired temperature.

2. Prepare the Ribeye

While the sous vide reaches temperature put ribeye in a bag for sous vide cooking. You will want to season it with salt and pepper or your favorite seasoning along with garlic or herbs before sealing it in the bag.

Sous Vide Rib Eye Steak Recipe (6)

Sous vide cooking works best with meat that is thick, at least 1″ thick. Thinner beef won’t give you the desired contrast between a juicy interior and a crusty brown exterior.

If you don’t have a vacuum sealer you can use a plastic bag with a zipper to hold the meat using the water displacement method.

3. Put the Ribeye in the Sous Vide

Once the water bath has reached the cooking temperature it is time to put the steak in. If you used a vacuum sealer you can just drop the bag in the water.

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If you used a plastic bag use the water displacement method to seal the bag. Leave the zipper slider partly open at the top, and carefully lower the bag into the water, keeping the top out of the water.

As the bag lowers the water pressure will push any excess air out of the bag. Once the meat is submerged close the bag completely. Check out this post for a step by step explanation of the water displacement method with a video.

4. Sous Vide the Ribeye

When the cold meat enters the water the temperature of the water bath will decrease by a few degrees. Start timing the cooking once the water gets back to the temperature it is set at.

Let the ribeye cook in the water bath for at least 1 hour and up to 3 hours. This gives you a large window of time to work with!

5. Make Mushrooms or Onions if desired

Since you need to heat up a frying pan to sear the steak you might as well saute some mushrooms or onions to serve with it. About 15 minutes before you want to eat heat a heavy cast iron skillet over medium heat.

Add some butter or oil and mushrooms or onions and saute the vegetables for about 10 minutes, until they have softened. Then push them to the side of the skillet or remove them to a plate while you sear the steak.

5. Sear the Ribeye

Turn the heat on the cast iron skillet up to medium high and add some oil or butter to the skillet. Take the beef out of the water bath, open the bag, remove any herbs or aromatics and pat the ribeye dry with paper towels.

Then sear the ribeye in the cast iron skillet for 2-3 minutes on each side. A nice brown crust will develop which adds extra flavor and makes the steak look good. You can also sear it on a grill.

Sous Vide Rib Eye Steak Recipe (9)

Keep the heat medium/high and only brown it for about 2 minutes on each side. If you keep it on the heat too long the interior will start to cook, which will ruin the entire point of using the sous vide!

What to Serve With Sous Vide Ribeye

After the ribeye browned set it aside to rest for 5 minutes before serving. Cover the ribeye with the mushrooms or onions and serve.

This tasty, perfectly cooked ribeye steak is delicious served with compound garlic butter and mashed potatoes. This recipe will give you a perfectly cooked dinner every time!

Frequently Asked Questions

Is Sous Vide Cooking Safe?

Sous vide is a safe way to cook your food. To ensure food safety you need to kill off any harmful bacteria that are in the food. Killing bacteria depends both on the temperature you heat the food to and the time for which you cook it.

In sous vide cooking you cook the food at the lower temperature for a longer time, so the food is safe. However this cooking time is almost completely hands off.

Can I Sous Vide Frozen Steak?

Sous vide cooking works amazingly well with frozen steak. The meat will need to stay in the sous vide cooker for a little longer, but other than that there is no difference in the recipe.

As a rule of thumb for sous vide cooking frozen meat you should double the minimum cooking time. So for this recipe frozen ribeye should be cooked for at least 2 hours.

Being able to use frozen meat makes buying in bulk easy. Buy a large package at the grocery store, season the meat and package them individually in bags and freeze. Then when you are ready to make steak you can just take out as many steaks as needed and put them in the sous vide.

Find More Sous Vide Recipes

  • Sous Vide Chicken Breast
  • Sous Vide Beef Tenderloin
  • Sous Vide Lamb Chops
  • Sous Vide Chicken Thighs

Sous Vide Rib Eye Steak Recipe (11)

4.42 from 29 votes

Sous Vide Ribeye Steak

Published By Anne

Sous vide ribeye steak is perfectly cooked steak every time.

Prep Time5 minutes mins

Cook Time1 hour hr

Searing Time10 minutes mins

Total Time1 hour hr 15 minutes mins

Servings: 2

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Ingredients

Sous Vide Steak

  • 2 ribeye steak
  • salt and pepper to taste
  • rosemary thyme or parsley
  • 1/2 shallot or garlic

Searing the Steak

  • 2 Tablespoons butter
  • 4 ounces mushrooms or onions optional
  • 2 Tablespoons olive oil

Instructions

  • Put the sous vide cooker in a water bath and set temperature of the cooker to 134 F or your desired temperature (see notes).

  • While the water reaches the desired temperature prepare the steaks. Season them with salt and pepper. Add a sprig of rosemary or parsley on top of the steaks along with sliced shallots or garlic.

  • Seal the seasoned steaks in vacuum bags or place them in zipper bags.

  • Once the cooker reaches 134 F place the steaks in the water, submerging them completely.

  • The temperature of the water will decrease once the cold steaks are added. Once it gets back up to temperature start timing the cooking. Cook the ribeye steaks for 1 – 3 hours.

  • About 15 minutes before you are ready to eat heat a frying pan on medium heat and add the butter. If you want mushrooms or onions then saute them mushrooms until they are soft, about 10 minutes. Remove them from the skillet and set them aside.

  • Turn the cast iron skillet up to medium high heat and add the olive oil. Take the steaks out of the sous vide cooker. Remove any herbs and pat the steaks dry with a paper towel.

  • Sear the steaks for 2 minutes on each side until nicely browned.

  • Let the ribeye steaks rest for 5 minutes and serve with mushrooms or onions.

Video

Notes

If cooking frozen rib eye steaks increase the minimum cooking time to 2 hours.

Cooking temperature chart

Sous Vide Rib Eye Steak Recipe (12)

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Nutrition Information

Serving: 1g | Calories: 478kcal | Carbohydrates: 5g | Protein: 23g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 23g | Cholesterol: 97mg | Sodium: 292mg | Fiber: 2g | Sugar: 2g

Nutrition facts are estimates.

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Sous Vide Rib Eye Steak Recipe (2024)

FAQs

How long should I sous vide a ribeye steak? ›

Ribeye steak typically takes between 2-4 hours to sous vide. We recommend cooking in a precision cooker for two hours, but you can cook your steak longer if you'd like to cook it past medium-rare. Account for another 4-6 minutes to sear and 5-10 minutes to rest after cooking.

What is the best temperature for ribeye steak? ›

For ribeye steaks, the ideal internal temperature is 135°F for medium-rare, 145°F medium, 150°F medium well and 160°F for well done.

Does steak get more tender the longer you sous vide? ›

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

How many steaks can I sous vide at the same time? ›

Sous vide temperatures are safe for extended periods of time, but they are low enough that a steak cannot actually overcook. When you are on the last step of the process, you may have seven or eight steaks in the bath simultaneously–which by now will be full to the brim. The Norwood method!

What is the best thickness for sous vide ribeye steak? ›

The thickness of the meat is very important. The time it takes for the meat to reach the right temperature to the core increases exponentially with the thickness. The optimal thickness for a steak is about 2.5cm. Avoid that the steak is much thicker, otherwise the sous-vide cooking takes too long.

How long do you sous vide a 1.5 inch ribeye steak? ›

Sous vide 1.5-inch thick (and thicker) steaks for at least 1 hour, up to 4 hours. Can you overcook in sous vide? Overcooking is almost impossible with your sous-vide machine. However, it's best to not leave a 1-inch steak in the water bath for any longer than 4 hours.

What temperature is a 1 inch ribeye done? ›

The meat should be soft to the touch, much like raw meat, but browned over the surface. For a 1-inch steak, place steak on​ a hot grill for 5 minutes. Turn and continue grilling for another 3 minutes. Cook to an internal temperature of 120 to 130 F (49 to 55 C).

How long do you cook a ribeye steak for medium rare? ›

Medium Rare Ribeye

You'll get prime flavor and texture in each bite with a perfect medium-rare ribeye. For this level of doneness, you'll cook the steak for about 12-16 minutes, or until a meat thermometer inserted into its thickest part reaches 125℉ (130℉ if you'd prefer it to be a little closer to medium).

What seasonings to put on a ribeye steak? ›

Ribeye seasoning can be as simple as salt and pepper. However, some steak enthusiasts prefer some extra or unique flavors by adding tarragon, garlic powder, or even a little chili powder. In short, there are no rules when it comes to seasoning a ribeye steak or another type of steak.

Why is my steak tough after sous vide? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Why is my sous vide steak overcooked? ›

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Why is my sous vide steak rubbery? ›

When you pop a raw piece of meat that has a lot of fat in a sous vide machine, the low temperature of the water will cause the meat to stay unrendered and become rubbery. The solution is a hot sear for the fat in your protein before you pop it in an airtight bag to sous vide.

Do you season steak before sous vide? ›

The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.

How long to sear steak after sous vide? ›

What else do I need to know about how to sear steak after sous vide?
  1. You will likely need only 45 - 90 seconds per side if the pan is hot enough.
  2. DO NOT CROWD THE PAN. ...
  3. You need consistent surface area contact to sear, so once you drop the meat in the pan, do not flip repeatedly or push it around.
Nov 2, 2023

How long to sous vide a 1 inch thick ribeye? ›

Seal the beef: Seal the beef in a sous vide bag, Ziploc-brand freezer bag, silicon bag, or other food- and heat-safe bag or zip top bag. Cooking the meat: Place the sealed ribeye steak in the sous vide bath and cook until heated through, which depends on the thickness and is usually an hour for a 1" steak.

Is 4 hours too long to sous vide a steak? ›

Place steak into the sous vide and let it sous vide for at LEAST 2 hours. You can leave it in the water for up to 4 hours. Remove steak from the sous vide, discard liquid in the bag, and set steak aside on a plate. Heat a large cast iron skillet over high heat and add two tablespoons of olive oil to the pan.

Can you sous vide ribeye for 8 hours? ›

My rule of thumb is TWO to FOUR hours for a TWO INCH STEAK, ONE to TWO hours TOPS for a ONE INCH STEAK and no longer. Sure, you can do it for MUCH longer (I've had steaks that has been sous-vided for more than EIGHT hours) but you're really not going to like the texture.

How long does it take to sous vide a 1 inch thick steak? ›

Sous Vide the Steak for 1-3 Hours

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

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