Sous vide ribeye steak 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, however, eliminates this risk by using precise temperature control to ensure perfect doneness every time. This gentle cooking process results in a steak that is 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.

Sous Vide Ribeye

For sous vide cooking, it’s crucial to have a 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

Sous vide uses precise temperature control to ensure you cook ribeye steak to your exact desired doneness, eliminating the risk of overcooking or undercooking. This guarantees perfect results every time. It’s the best method for cooking your steak evenly from edge to edge, providing consistent doneness throughout.

Sous Vide Ribeye Temperature and Time

To achieve the perfect ribeye steak, it’s essential to cook it at the right temperature and for the right amount of time. Here’s a guide based on your preferred doneness:

sous vide ribeye temperature
Temperature and TimeDonenessResult
122°F/50°C for 45 minutes to 4 hoursRareVery tender, slippery, wet texture
130°F/54°C for 45 minutes to 4 hoursMedium RareButtery-tender; very juicy
135°F/57°C for 45 minutes to 4 hoursMediumFirm but still tender; moderately juicy
143.6°F/62°C for 45 minutes to 4 hoursMedium WellFully firm; moderately juicy
154°F/68°C for 45 minutes to 4 hoursWell doneDry, with a firm, tacky texture

How to Sous Vide Ribeye Steak

Sous Vide Ribeye Steak Recipe

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




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



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.)