Take your steak recipes to the next level with this one Sous vide ribeye recipe. Using the precision low-temperature water bath method results in an incredibly juicy, evenly cooked ribeye with a gorgeous ruby red interior.
There’s nothing better than a succulent steak. One of our favorite ways to level up beef recipes it is with the vacuum method. We love using this method because you can put it in a water bath and forget about it until it reaches the perfect internal temperature. We use this cooking method for everyone types of steak Pleases sous vide steak AND vacuum-packed fillet mignon. With this method you don’t have to stand next to the stove or grill. Simply immerse it in water, set the precision cooker to your desired final temperature and wait in anticipation!
What is the Sous Vide method?
This cooking technique involves sealing food in a vacuum bag and then cooking it in a precisely controlled water bath at a consistently low temperature. The water bath is contained in a bucket or small freestanding tub equipped with a vacuum machineso you can set it and forget it.
By cooking food at a precise temperature for an extended period, under vacuum guarantees uniform cooking of the entire food. This gentle cooking process is particularly popular for cooking steak to perfection, as it allows for perfect results steak temperature, from rare to well done, with minimal risk of overcooking. Plus, because the food cooks gently in its own juices, it tends to be incredibly tender and flavorful.
Ingredients for Sous-cooked ribeye steak
- Boneless ribeye steaks – They should be 1 to 1.5 inches. Look for fattier steaks with a fair amount of marbling.
- Kosher saltplus more to serve
- Garlic cloves
- Fresh rosemary
- Canola oil or other high-temperature oil
- Compound butter or regular butter
- Freshly ground black pepper
How to Cook Steak Sous Vide
First prepare your steak by removing it from the packaging and drying it with paper towels. Next, season it generously on all sides with salt. Then, place the steak on a rack over a baking sheet and let it sit in the refrigerator overnight to dry.
Now prepare your water bath and preheat it to 120 degrees with a vacuum immersion circulator. Remove the steaks from the refrigerator and place them in a vacuum bag along with the crushed garlic and herbs such as thyme and rosemary. Seal the bag by removing all air with a food sealant. Place the bag in the preheated double boiler and let the steaks cook sous vide for 2 hours.
Next, remove the steaks from the double boiler and then remove them from the bags, reserving the garlic and herbs. Dry the steaks again.
Preheat a large Iron pan or carbon steel skillet over medium-high heat until smoking. Add the oil to the pan and carefully add the steaks to the pan. We’ll do a quick sear to get that nice outer crust.
Brown the ribeye steak for 45 to 60 seconds until a crust forms. Add the garlic and herbs, turn the steak and brown the other side. If the steaks have a fatty crust, use long tongs to flip and brown them quickly.
Finally, remove the ribeyes from the pan and add some butter made from roasted garlicand sprinkle salt and pepper flakes. Let the steaks rest for 5-7 minutes before slicing against common sense in thin strips. Serve immediately.
Carnivore Expert Recipe Tip for Girls
If you don’t have a vacuum sealer, use the water displacement method to remove all the air from the bag. To use the water displacement method, place food in a zip-lock bag, leaving a small opening in the seal. Slowly lower the bag into the water with the sealed side on top. When you lower the bag into the water, the air is forced out. When the bag is almost completely submerged, seal it completely to create a vacuum-like environment ideal for sous vide cooking.
You could finish these steaks on the grill for a hint of flame-kissed flavor. However, we feel a good sear, the crust you get from the Maillard reaction of a cast iron or carbon fiber pan is unbeatable and minimizes the risk of overcooking.
What to serve with sous vide steak
Want to turn this meal into a surf and turf extravaganza? Pair your steak pan-seared scallops. Add a touch of decadence with a side of leek cream AND crispy onions for an aromatic addition. Feeling cheeky? Spray a little red wine steak sauce OR horseradish cream sauce for a restaurant-worthy meal and a burst of flavor.
Leftovers and reheating
Store leftover steak in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 6 months.
Before reheating, remove the steak from the refrigerator and let it rest at room temperature for 15 to 30 minutes.
To reheat, place a large skillet over medium heat. Place the leftover steak in the skillet and reheat for a few minutes until heated through.
More Sous Vide recipes
If you’re looking for the best way to prepare a perfect ribeye, try the sous vide method.
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This sous vide ribeye steak recipe produces incredibly juicy, evenly cooked ribeye steaks using the precise temperature-controlled water bath method. Perfect cooking from edge to edge! 🥩
Prevent the screen from going to sleep
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Prepare your steak by removing it from the packaging and drying it with paper towels.
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Season it generously on all sides with salt.
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Place the steak on a rack over a baking sheet and let it sit in the refrigerator overnight to dry.
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Prepare your water bath and preheat it to 120 degrees with a vacuum immersion circulator.
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Remove the steaks from the refrigerator and place them in a vacuum bag along with the crushed garlic and rosemary.
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Seal the bag by removing all air with a food sealant.
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Place the bag in the preheated double boiler and let the steaks cook sous vide for 2 hours.
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Remove the steaks from the water bath and then remove them from the bags. Save the garlic and herbs.
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Dry the steaks again
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Preheat a large cast iron or carbon steel skillet over medium-high heat until just starting to smoke.
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Add the oil to the pan and carefully add the steaks to the pan.
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Brown the ribeye steak for 45 to 60 seconds until a crust forms.
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Add the garlic and herbs, turn the steak and brown the other side.
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If the steaks have a fatty crust, use long tongs to flip and brown them quickly.
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Remove the ribeyes from the pan and season them with a dollop of the compound butter and sprinkle with salt and pepper.
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Let the steaks rest for 5-7 minutes before cutting them against the grain into thin strips.
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Serve immediately.
Serving: 1G | Calories: 318kcal | Carbohydrates: 1G | Protein: 23G | Fat: 25G | Saturated fats: 11G | Polyunsaturated fats: 2G | Monounsaturated fat: 11G | Trans fats: 0.2G | Cholesterol: 84mg | Sodium: 1848mg | Potassium: 311mg | Fiber: 0.03G | Sugar: 0.02G | Vitamin A: 192UI | C vitamin: 0.5mg | Soccer: 13mg | Iron: 2mg
Recipe FAQs
The sous vide method is very different from traditional cooking methods in some fundamental aspects. First, unlike traditional methods where food is exposed to direct heat, sous vide involves cooking food in a precisely controlled water bath at a low, constant temperature. This means there is no risk of overcooking or undercooking, as the food reaches the desired doneness level evenly.
Plus, because the food is sealed in a vacuum bag, it retains all its moisture and flavors, resulting in incredibly tender and juicy dishes. This is very different from traditional methods, where moisture and flavors can escape during cooking. Overall, sous vide offers a more precise and foolproof way of cooking, ensuring consistent, restaurant-quality results every time.
It’s totally up to you. A ribeye steak is tender enough not to benefit from a marinade. We use the dry brining method, where we rub the steak with seasonings and let it sit in the refrigerator to remove moisture. But if you prefer, you could use a steak marinade.
It should take about 2 hours for a 1 to 1 1/2″ medium-rare steak. Adjust the thickness and weight of the beef cut.
