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.
- Rare: 122°F (50°C)
- Medium Rare: 129°F (54°C)
- Medium: 135°F (57°C)
- Medium Well: 144°F (62°C)
- Well Done: 154°F (68°C)
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.
| Thickness | Fresh | Frozen |
| ½ inch | 33 minutes | 50 minutes |
| ⅝ inch | 36 minutes | 54 minutes |
| ¾ inch | 40 minutes | 1 hour |
| ⅞ inch | 45 minutes | 1 hour 8 minutes |
| 1 inch | 51 minutes | 1 hour 17 minutes |
| 1⅛ inch | 58 minutes | 1 hour 28 minutes |
| 1¼ inch | 1 hour 7 minutes | 1 hour 41 minutes |
| 1⅜ inch | 1 hour 17 minutes | 1 hour 55 minutes |
| 1½ inch | 1 hour 27 minutes | 2 hours 11 minutes |
| 1⅝ inch | 1 hour 39 minutes | 2 hours 29 minutes |
| 1¾ inch | 1 hour 52 minutes | 2 hours 49 minutes |
| 1⅞ inch | 2 hours 7 minutes | 3 hours 10 minutes |
| 2 inch | 2 hours 22 minutes | 3 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Tongs
- Pan
- Paper Towels
- Spoon
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
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Medium rare Temperature: 130 °F
- Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.1 each Beef Ribeye, Kosher Salt, Fresh Cracked Pepper, 1 tbsp Extra Virgin Olive Oil, 1 sprig Fresh Thyme, 1 each Garlic Clove
- Using the vacuum sealer, make sure that the ribeye is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the steak to sous vide for the duration of the given cooking time.
- Once the ribeye has finished cooking, carefully remove the steak from the water bath.
- Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. We suggest allowing the steak to cool down uncovered in the refrigerator for 15 minutes. You can also place the entire bag with the steak still sealed inside into a large ice bath. Cooling the steak down will prevent overcooking after the steak is seared.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke lightly, start by searing the fatty edge of the ribeye before searing each side for approximately 1 minute. When searing the last side, add the butter and aromatics to the pan and spoon the aromatic butter over the steak.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- Your ribeye can be enjoyed whole or thinly sliced. For added flavor and texture, we suggest finishing with a pinch of Fleur de sel or flaky sea salt.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
