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.
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
- Everything you should know about sous vide cook
- How long can I hold food in the sous vide?
- Is sous vide cooking safe?
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:
| Temperature and Time | Doneness | Result |
| 122°F/50°C for 45 minutes to 4 hours | Rare | Very tender, slippery, wet texture |
| 130°F/54°C for 45 minutes to 4 hours | Medium Rare | Buttery-tender; very juicy |
| 135°F/57°C for 45 minutes to 4 hours | Medium | Firm but still tender; moderately juicy |
| 143.6°F/62°C for 45 minutes to 4 hours | Medium Well | Fully firm; moderately juicy |
| 154°F/68°C for 45 minutes to 4 hours | Well done | Dry, with a firm, tacky texture |
How to Sous Vide Ribeye Steak
Sous Vide Ribeye Steak Recipe
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 setup 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. In this recipe, I'm using the fresh 1-inch boneless beef ribeye.
- By using the Typhur Sous Vide Station, you can simply select the steak thickness and your desired doneness: 130°F for medium rare. It automatically presets the required temperature and cooking time for each level of doneness, making the process effortless and precise. The Sous Vide Station will start preheating.
- 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 ribeye steak to sous vide for 1 hour and 17 minutes.
- 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.)
