Sous vide cooking is a fantastic way to prepare steak. It ensures consistent temperature control, resulting in perfectly cooked meat every time. Today, we’ll make a delicious Sous Vide Ribeye Steak that is juicy, tender, and full of flavor.

Why Make This Recipe

Why should you try this recipe? First, the sous vide method allows for even cooking throughout the steak. You won’t have to worry about overcooking or undercooking. Second, the flavors from the garlic and rosemary infuse into the meat during the cooking process. Finally, this method delivers a beautiful crust when seared at the end. You deserve a meal that impresses, so let’s get started!

How to Make Sous Vide Ribeye Steak

Ingredients:

• 1 ribeye steak (1.5–2 inches thick)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• 1 tablespoon unsalted butter
• 1 tablespoon high-smoke-point oil (avocado, grapeseed, etc.)

Directions:

1. Preheat your sous vide water bath to 129°F for medium-rare doneness.
2. Season the ribeye generously with salt and pepper.
3. Place the steak in a vacuum-seal or freezer-safe bag with garlic, rosemary, and butter.
4. Seal the bag using a vacuum sealer or the water displacement method.
5. Place the bagged steak into the sous vide bath and cook for 2½ hours.
6. Remove the steak from the bag and pat it dry thoroughly with paper towels.
7. Heat a heavy skillet (preferably cast iron) over high heat and add oil.
8. Sear the steak for 45–60 seconds on each side, including the edges, until a deep crust forms.
9. Rest for 2 minutes, then slice and serve immediately.

How to Serve Sous Vide Ribeye Steak

Serve your steak with sides like roasted vegetables, mashed potatoes, or a fresh salad. Add a touch of garlic butter on top for extra flavor. Don’t forget a nice glass of red wine!

How to Store Sous Vide Ribeye Steak

If you have leftovers, store the steak in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it. Ensure it’s well-wrapped to avoid freezer burn. Reheat gently to preserve quality.

Tips to Make Sous Vide Ribeye Steak

• Make sure to dry the steak well before searing. This helps achieve a great crust.
• Use a meat thermometer to check your sous vide settings if you’re unsure about the temperature.
• Let your steak rest after searing to allow juices to redistribute.

Variation

Feel free to experiment with different herbs and spices. Thyme and oregano can be great alternatives to rosemary.

FAQs

1. Can I use a different cut of steak?
Yes, other cuts like filet mignon or sirloin can be used, but cooking times might vary.

2. How do I know when the steak is done?
Using a sous vide method, you can rely on the set temperature to determine doneness.

3. Can I marinate the steak before cooking?
Absolutely! Just be sure to avoid acidic marinades that can change the meat’s texture.

Enjoy your cooking adventure with Sous Vide Ribeye Steak! You’re on your way to impressing family and friends with this simple yet impressive dish.

Sous Vide Ribeye Steak

A juicy and tender Ribeye Steak prepared using the sous vide method for perfect doneness and flavor.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 piece ribeye steak (1.5–2 inches thick) Choose a well-marbled steak for best flavor.
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary Alternatively, use thyme or oregano.
• 1 tablespoon unsalted butter
• 1 tablespoon high-smoke-point oil (avocado, grapeseed, etc.) For searing the steak.

Method

 

Preparation

1. Preheat your sous vide water bath to 129°F for medium-rare doneness.
2. Season the ribeye generously with kosher salt and freshly ground black pepper.
3. Place the steak in a vacuum-seal or freezer-safe bag along with smashed garlic, rosemary, and butter.
4. Seal the bag using a vacuum sealer or the water displacement method.

Cooking

1. Place the bagged steak into the sous vide bath and cook for 2½ hours.
2. Remove the steak from the bag and pat it dry thoroughly with paper towels.

Searing

1. Heat a heavy skillet (preferably cast iron) over high heat and add high-smoke-point oil.
2. Sear the steak for 45–60 seconds on each side, including the edges, until a deep crust forms.
3. Rest for 2 minutes, then slice and serve immediately.

Notes

Ensure to dry the steak well before searing for a great crust. Use a meat thermometer to confirm sous vide temperatures. Variations with different herbs and spices can also enhance flavor.