Sous Vide Ribeye

Cooking ribeye steak sous vide is a game-changer for both novice and seasoned cooks. Traditional methods like grilling or pan-searing can easily lead to over- or undercooked steak, especially with a prime-grade cut.

Sous vide cooking, eliminates this risk by using precise temperature control to ensure perfect doneness every time. This cooking technique results in a steak evenly cooked from edge to edge, rivaling the quality of the best steakhouses.

Dive into this foolproof sous vide ribeye steak recipe to experience tender, juicy perfection at home.

For sous vide cooking, it's crucial to have the best sous vide cooker. The Typhur Sous Vide Station is the world's first all-in-one sous vide machine, which is incredibly user-friendly and includes everything you need: a circulator tower, sous vide container, vacuum bag, vacuum sealer, and snap weight. There is no need for additional purchases or assembling a setup from different pieces.

New to Sous Vide Cooking? Start Here

Benefits of Cooking Ribeye Steak Sous Vide

One of the biggest benefits? Consistency. I mean, who doesn’t want a steak that’s reliably tender and juicy? Since sous vide lets you cook the ribeye low and slow in a water bath, it keeps all those delicious juices right where they should be—inside the meat. And, trust me, that makes all the difference when you’re slicing into it later.

Plus, sous vide cooking takes the guesswork out of timing. Once that ribeye is in the water bath, you’ve got a lot of flexibility. Need to entertain guests or just handle a few other dishes? No worries! The steak will stay at the perfect temp until you’re ready to sear it. Speaking of which, finishing with a quick, high-heat sear gives you that amazing crust without sacrificing any of that sous vide perfection inside.

Another thing I love is that you can add a little extra flavor easily—garlic, thyme, rosemary, or even a bit of butter in the bag works wonders. Sous vide captures all those flavors and infuses them deeply into the steak. If you haven’t tried sous vide for ribeye yet, you’re in for a treat—it’s the easiest way to elevate a good steak to unforgettable.

Sous Vide Ribeye Temperature and Time

When it comes to sous vide ribeye steak, getting the right temperature and time is everything. Before you start, here’s a steak doneness temperature guide that works for all types of steaks, like sirloin steak, T-bone steak, and beef tenderloin.

However, the cooking time will depend on the thickness of the steak. Complicated, right? Don’t worry!

The Typhur Sous Vide Station’s built-in cooking guide removes all the guesswork, providing precise cooking times for 13 steak thicknesses, whether fresh or frozen.

steak thinckness
ThicknessFreshFrozen
½ inch33 minutes50 minutes
⅝ inch36 minutes54 minutes
¾ inch40 minutes1 hour
⅞ inch45 minutes1 hour 8 minutes
1 inch51 minutes1 hour 17 minutes
1⅛ inch58 minutes1 hour 28 minutes
1¼ inch1 hour 7 minutes1 hour 41 minutes
1⅜ inch1 hour 17 minutes1 hour 55 minutes
1½ inch1 hour 27 minutes2 hours 11 minutes
1⅝ inch1 hour 39 minutes2 hours 29 minutes
1¾ inch1 hour 52 minutes2 hours 49 minutes
1⅞ inch2 hours 7 minutes3 hours 10 minutes
2 inch2 hours 22 minutes3 hours 33 minutes

So while you can use these temperatures across different steak cuts, remember that the time needed will vary with thickness. This is why sous vide is perfect for precision cooking—it allows you to choose the exact doneness while the thickness-based timing ensures the heat reaches every part of the steak evenly.

How to Sous Vide Ribeye Steak

Sous vide ribeye steak is incredibly easy—it involves just two steps: sous vide and searing. Sous vide cooking ensures that your ribeye reaches the perfect level of doneness, edge to edge, without any guesswork. Once your steak is cooked to the perfect doneness, it’s time to sear it to achieve that mouthwatering, caramelized crust.

Let’s get started!

Step 1: Sous Vide Cooking

  1. Season and Bag: Generously season your ribeye with salt and pepper. For extra flavor, add a clove of garlic, a sprig of thyme or rosemary, and a small amount of olive oil or unsalted butter. Place the steak in a vacuum-sealed bag and attach a snap weight to the bottom to ensure it stays fully submerged during cooking.
  2. Set the Sous Vide Station: Using the Typhur Sous Vide Station, select the thickness of your steak (in this case, a 1-inch ribeye) and your preferred doneness. For a medium rare, set it to 129°F (54°C). The station will automatically set the ideal time for the thickness and doneness you choose.
  3. Cook and Chill: Remove the steak from the water bath once it is finished cooking. For best results, let it cool in the fridge for 10-15 minutes, or place the sealed bag in an ice bath for a few minutes. Cooling helps prevent overcooking when searing.

Step 2: Searing

  1. Prep the Pan: Heat a heavy skillet (like cast iron) over high heat and add a high-temperature oil, such as grapeseed or canola oil. When the oil just begins to smoke, you’re ready to sear.
  2. Sear the Steak: Carefully remove the ribeye from the bag, pat it dry, and begin by searing the fatty edge for about 30 seconds. Then, sear each side for about 1 minute until a deep, golden-brown crust forms.
  3. Finish with Butter and Aromatics: For extra flavor, add a pat of butter, garlic, and fresh herbs (like rosemary or thyme) to the pan during the last 30 seconds. Baste the steak by spooning the melted butter over it to create an extra-rich crust.
  4. Serve: Let the ribeye rest briefly, then slice or serve whole. Finish with a sprinkle of flaky sea salt for added flavor and texture.

Sous Vide Beef Ribeye Steak

The Ribeye is the ultimate cut of beef. The marbled “eye” of the steak has an ultra beefy flavor, and the “cap” is rich in flavor and melts in your mouth when properly cooked. With down to the degree precision, a sous vide ribeye delivers edge to edge perfection.
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Prep Time 10 minutes
Cook Time 3 hours 33 minutes
Total Time 3 hours 43 minutes
Course Main Course, Dinner
Cuisine American
Servings 1 people
Calories 229 kcal

Equipment

Ingredients
  

For Sous Vide Cooking

  • 1 each Beef Ribeye bone in or boneless
  • Kosher Salt
  • Fresh Cracked Pepper
  • 1 tbsp Extra Virgin Olive Oil or unsalted butter
  • 1 sprig Fresh Thyme
  • 1 each Garlic Clove whole, skin on, crushed

For Searing the Ribeye

  • 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
  • 1 tbsp Unsalted Butter for basting, can be substituted for oil
  • 1 pinch Fleur de sel

Instructions
 

Nutrition PER SERVING

Calories: 229kcalCarbohydrates: 1gProtein: 0.4gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 31mgSodium: 41mgPotassium: 16mgFiber: 0.2gSugar: 0.02gVitamin A: 398IUVitamin C: 2mgCalcium: 9mgIron: 0.3mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)