Recipe: Sous Vide Ribeye Steak

Recipe: Sous Vide Ribeye Steak

  By Jack Lawson    

January 6, 2022

  • Prep: 5 mins
  • Cook: 3 hrs 30 mins


1 1/2 - 2 lbs bone-in steak - about 1 inch thick if possible

Kosher salt and freshly cracked black pepper to taste

2 fresh rosemary sprigs

2 fresh thyme sprigs

1 tbsp canola oil for searing

1 tbsp unsalted butter for basting

2 fresh thyme sprigs for finishing

2 fresh rosemary springs for finishing

2 whole crushed gloves of garlic (skin can stay on)


1Heat your water bath to 132 degrees Fahrenheit, or 55.5 degrees Celsius for medium rare. If you would prefer a very rare to rare steak please see additional recipe notes for more detail.

2Season your ribeye steak generously with kosher salt and freshly cracked black pepper.

3In a large vacuum sealable bag place arrange your ribeye steak ion a single layer along with aromatics.

4Cook the steak for 3.5 hours.

5Remove the steak from the water bath, remove from the vacuum sealable bag and pat dry with paper towel.

6Add 1 tbsp of canola oil to a cast iron skillet and heat until smoking slightly. Pan searing steak makes a lot of smoke, so make sure to have you vents turned to maximum.

7Lay the steak down away from you in the pan. Add the butter and any aromatics to one corner of the pan.

8Using a pair of tongs and a small spoon cook the steak for 15-30 seconds per side while basting with the butter and aromatic mixture. You can tilt the pan slightly to make it easier to gather the juices.

9Sear the fat cap and sides of the steak until edges are brown - maximum 1-minute of additional cooking time.

10Plate your steak and drizzle with the pan sauce left behind. Enjoy with mashed potatoes and asparagus, or your favorite ribeye sous vide steak classics.

11Photo credit: Davidchuk Alexey/Shutterstock

You need to be aware of temperature ranges when cooking a steak to rare or very rare with sous vide. The best practices for a ribeye at this temperature is between 1-2 hours at 120 degrees to 128 degrees Fahrenheit. This is because long cook times at sub 130 degree Fahrenheit can lead to bacteria 'blooming.' Two hours is the sweet spot, statistically speaking, for mitigating this risk substantially.


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