Description
Sous vide ribeye steak delivers perfect doneness every time. Learn the best time, temp & searing tips for a juicy, flavorful steak at home.
Ingredients
- 2 boneless ribeye steaks (1.5 to 2 inches thick)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic (crushed)
- 2 sprigs rosemary or thyme
- 2 tablespoons unsalted butter (optional)
- Avocado oil or grapeseed oil (for searing)
- Vacuum-seal bag or freezer-grade Ziploc
Instructions
1. Preheat your sous vide circulator to 130°F for medium-rare.
2. Pat steaks dry and season both sides with salt and pepper.
3. Add crushed garlic and herbs on top. Optionally, add butter.
4. Seal steaks in vacuum bags or use water displacement method with Ziploc.
5. Place in preheated water bath and cook for 2 hours (adjust for thickness).
6. Once done, remove from bag and pat dry with paper towels.
7. Preheat a cast iron skillet until very hot.
8. Sear steak for 30–45 seconds per side, basting with butter if desired.
9. Let rest for 2–3 minutes. Slice and serve.
Notes
Use a cast iron skillet or torch to create a crisp crust after sous vide. For best flavor, use USDA Prime beef and rest the steak both before and after searing.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 550
- Sodium: 600mg
- Fat: 40g
- Protein: 48g
- Cholesterol: 130mg
Keywords: sous vide ribeye, sous vide steak, ribeye steak recipe, sous vide beef, steak sous vide method