Learn to make a perfectly cooked ribeye with a tender texture and amazing flavor! An easy step-by-step recipe for Sous Vide ribeye requiring only 15 minutes of prep! Cheaper than a steakhouse!
If you don’t yet have a sous vide set up, you must get your hands on one! The food cooks effortlessly, making the perfect steak, pork, chicken, and other foods every time!
I am new to the world of sous vide, but WOW, I am not sure what took me so long, the flavor and tenderness of cooking this way is perfection!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!
Why You Will Love this Sous Vide Ribeye Recipe
- Perfect Cooking Method – You can’t go wrong with a sous vide steak recipe – It’s a foolproof way to make a perfect tender steak!
- Hands-Free Cooking – Season the steak and add it to the sous vide bath. It’s an excellent way to get dinner going in the middle of the day without going through an involved cooking process.
- Simple Seasoning – Because the tender steak is cooked so well, you only need some basic herbs and seasonings to top it all off.
- Ribeye steak | Aim for a ribeye steak about 1.5-2 inches thick with the fat trimmed.
- Rosemary | Add a sprig of fresh rosemary or your favorite herbs.
- Garlic powder | Classic garlic powder brings subtle spice.
- Salt and pepper | Season with kosher salt and freshly ground black pepper.
- Oil | Sear the steak with olive oil or butter after sous vide.
What is sous vide cooking?
Sous vide is a French phrase that translates to “under vacuum.” Sous vide cooking is a unique method involving placing food in a vacuum bag and immersing it in a water bath set to the desired temperature. This allows the food to cook gradually and evenly, producing tender results.
Is sous vide cooking safe?
Absolutely! The sous vide method is as safe as any other recipe when done correctly. In fact, the process has been used for decades by professional chefs, and until recently the cookers were costly. I like using these BPA-free sous vide vacuum bags.
What equipment do I need for sous vide cooking?
You also should have something to vacuum seal the food bags, like this vacuum sealer. Please take a look below to find out what the displacement method is.
What is the Best Sous Vide Ribeye Temp?
The best temperature for your ribeye is according to your taste! Most would say about 129° /54° C, which is a medium-rare temperature, is the best. Our family tends to be more on the medium side. So make it yours!
Timings are all given for steaks one-and-a-half to two inches thick. Sous vide cooking time may be shortened to 40 minutes for steaks less than one inch thick. To maintain food safety, avoid cooking steaks below 130°F / 54.4°C for over two and a half hours.
Doneness Table for Ribeye Steak Sous Vide
- Very Rare to Rare: Set sous vide to 120°F / 49°C to 128°F / 53°C; sous vide for 1 to 2 ½ hours.
- Medium-rare: Set sous vide to 129°F / 54°C to 134°F / 57°C; sous vide for 1 to 4 hours*.
- Medium: Set sous vide to 133° F / 56° C to 144° F / 62° C; sous vide for 1 to 4 hours.
- Medium-well: Set sous vide to 145°F / 63°C to 155°F / 68°C; sous vide for 1 to 3 ½ hours.
- Well done: Set sous vide to 156°F / 69°C and up; sous vide for 1 to 3 hours.
*2 ½ hours max if under 130°F / 54°C
How to Make Sous Vide Ribeye Steak
If you have never cooked sous vide, then you are in for a treat! You will not believe how perfect the meat turns out every time. Not to mention, they are so easy to use.
Sous Vide Container Size and Water Amount
The container should be large enough to comfortably hold the water as well as the steak, with some room for circulation. A plastic or metal container is ideal. I used an 8 quart stockpot that was 9.5 inches wide and 7 inches tall for this recipe.
The water level should be at least an inch or two above the minimum water line marked on your sous vide device (Every sous vide device has markings showing a minimum and maximum water line).
The steak is meant to be fully submerged during cooking. If your meat is floating (it should sink when properly vacuum-packed), place a ceramic bowl on top of the meat.
Step 1 | Start machine and season steak
First, set your sous vide machine in a pot or container filled with enough water to submerge the steak(s), and then set your sous vide machine inside and set to the desired doneness temperature and allow 15 minutes for the water to reach the temperature.
Next, pat the thick steak dry with paper towels and season it with garlic powder, kosher salt, and freshly ground black pepper on all sides – Don’t forget the sides of the steak, too!
Step 2 | Place steak in bag and seal
Now, place the steak and rosemary sprig in a vacuum seal bag, Ziploc bag, or a resealable plastic bag, sealing it using a vacuum machine or hand pump to ensure no air remains.
Note: See below for how to remove excess air from a plastic bag without a vacuum machine using the water displacement method.
- Submerge the bag in the water bath, being careful not to obstruct the intake or output areas of your Precision Cooker. Confirm that the steak sinks if the bag is securely sealed.
Step 3 | Sous Vide
Then, cook the steak for 2-4 hours in the sous vide cooker until it reaches the desired temperature. The beauty of sous vide is that you cannot overcook your steak! Follow the doneness chart.
Step 4 | Remove the steak
Carefully remove the ribeye from the bag and temperature-controlled water bath, patting it dry with a paper towel.
Step 5 | Reverse Sear
This next step is called a reverse sear, instead of starting by searing the crust then cooking the steak in the oven, sous vide allows you to cook the steak perfectly and then add the perfect crust, by doing a reverse sear.
Heat a cast iron skillet over high heat, and go ahead and open a window and turn on your hood vent! Add the olive oil or butter. Make sure that pan is HOT! Add the cooked steak, performing a quick sear, searing it on all sides. This should only take a couple of minutes per side.
Using tongs, hold the steak so the edges are on the pan and sear for about 45 seconds, turn and do the other sides.
Then, remove the seared ribeye steak from the skillet and let it rest for a few minutes before slicing it against the grain and serving. Enjoy!
- Vacuum sealing the sous vide bag ensures very little air around the steak, enhancing precision cooking by maintaining the temperature and cooking the meat in its juices.
- Set the temperature to 133° F for medium-rare doneness or cook according to desired doneness — see our chart.
What is the water displacement method?
If you don’t have a vacuum sealer, the best way to prepare the food for the sous vide cooking is by using the water displacement method. Use a resealable ziplock bag and a container of water to remove as much air as possible. Just add the food to the bag, sealing it almost all the way, leaving a small opening.
Then, carefully submerge the bag in the water container as the pressure forces the air out. When only the top of the bag is still above the water, seal it the rest of the way. Now, you should have a bag that resembles a vacuum-sealed one!
Variations & Substitutions
- More Fresh Herbs: Add extra flavor to the steak with fresh oregano, thyme, parsley, or more of your favorite fragrant herbs.
- Fresh Garlic: If preferred, use freshly minced garlic. Be careful not to add too much because it quickly becomes overpowering.
- Sous Vide Bone-In Ribeye: If preferred, use a bone-in ribeye and continue the recipe as directed.
- Use sea salt or your preferred salt instead of kosher salt, you also might enjoy smoked salt.
- Try a compound butter or any high-heat cooking oil, like avocado or grapeseed oil, which will work for this recipe.
- Feel free to use another cut of steak for this recipe, such as a sous vide filet mignon. The cooking time and temperature may differ slightly.
Frequently Asked Questions
Seasoning the steak before or after cooking it sous vide will do the trick!
Sure! Just as you would with other cooking methods, you can season and flavor a sous vide steak however you’d like! Try marinades, hot spices, or even sauces.
For a perfect steak, I always sear the meat after cooking sous vide. This helps it form a crust and deepens the flavors. Heat oil or butter in a skillet, then sear the steak on each side for a couple of minutes.
Absolutely! Resting for five to ten minutes helps retain all the delicious juices, producing a tender and juicy steak.
Refrigerate – Store leftover ribeye steak in the fridge for up to three days in an airtight container.
How to Freeze Sous Vide Steak – For longer storage, freeze the cooked steak in a freezer-safe container or bag for up to 3 months.
Reheating – If frozen, allow the steak to thaw in the fridge overnight, then reheat it in the sous vide. Or, cook the frozen steak in the sous vide by extending the cooking time. From the fridge, reheat the steak for about 30 minutes to an hour in the sous vide, or warm it in the oven, air fryer, grill, or stovetop.
What to Serve with Easy Sous Vide Steak
Best Side Dishes for sous vide Ribeye Steak
Enjoy your perfectly cooked sous vide steaks with these sweet Instant Pot Glazed Carrots and easy Air Fryer Asparagus and we love this broccoli and cauliflower casserole. Or, enjoy a cozy and hardy meal by serving the ribeyes with Smoked Mac and Cheese!
Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
As we enter the holiday season, easy side dishes are a must and slam-dunk recipes like this vegetable au gratin are always a winner. You will also love my broccoli gratin, potatoes au gratin and this not your Grandma’s Green Bean Casserole.
Easy Instant Pot Glazed Carrots
This recipe for easy Instant pot glazed Carrots is so simple, with the fresh, earthy flavor of tarragon, a little butter and sea salt, you will have an incredibly easy, quick and tasty side dish.
Air Fryer Asparagus Recipe
This Air fryer asparagus recipe is a healthier and easier way to prepare garden fresh asparagus. A fresh and healthy veggie side dish with simple seasonings for amazing flavor and beautiful presentation.
Smoked Mac and Cheese
Creamy Smoked Mac and Cheese has a twist on the familiar favorite. Everyone loves this ridiculously good smoked mac and cheese! And guess what, you do not need a smoker to make this cheesy homemade mac and cheese, although I've included smoker directions. Plus you can easily adapt this to be gluten-free, yes, gluten-free smoked mac and cheese!
Best Desserts to Serve with Sous Vide Steak Recipe
Top off this delicious meal with a decadent, steakhouse-worthy dessert, like this beautiful Peach Cobbler pound cake recipe or this rich Champagne Chocolate Truffles, this always popular award-winning key lime pie, or this easy-to-make show-stopping Tiramisu.
Best Peach Cobbler Pound Cake Recipe
An easy show-stopping peach cobbler pound cake recipe. Who doesn’t love peach pound cake? Plus easy adjustments for high altitude, this peach cobbler cake comes together in minutes but looks fancy.
The Best Key Lime Pie Recipe (Award-Winning)
Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
Easy Champagne Chocolate Truffles Recipe
Pop, Fizz, Fudge!?
This holiday season, you can have your champagne chocolate truffles too! This easy champagne truffles recipe is a rich chocolate truffle, dancing with creamy chocolate and sparkling wine or champagne.
Check out this gourmet , but oh-so-easy recipe!
Classic Italian Tiramisu Recipe
Traditional Tiramisu is an Italian dessert recipe with layers of mascarpone custard, whipped cream, layered between rum and espresso soaked ladyfingers.
Although it’s optional, don’t skip searing the steak before serving. A nice brown sear gives it a delicious crust, making the perfect steakhouse ribeye.
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Best Sous Vide Boneless Ribeye Steak Recipe
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- 8-16 ounces ribeye steak 1.5 inches thick, trimmed of excess fat
- 1 sprig fresh rosemary
- 1 teaspoon garlic powder or one smashed garlic clove
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil for searing the steak, or use butter
Step 1 | Prep sous vide machine and meat
- Set your sous vide machine to 133° F (56° C) for medium-rare doneness (see notes for various different temperatures). Give the sous vide bath about 15 minutes to come to temperature.
- Pat your boneless ribeye steak dry and season it generously on all sides, including the sides of the steak, with garlic powder, kosher salt, and freshly ground black pepper.
Step 2 | Place steak and herbs in bag
- Place the steak and rosemary in a vacuum seal bag, ziplock bag, or a resealable sous vide bag and seal it using a vacuum machine or the water displacement method*. Doing this ensures that no air remains in the bag.
Step 4 | Sous Vide Ribeye
- Cook the steak for a cooking time of 2-4 hours (see notes for doneness guidelines)
Step 5 | Remove the steak
- Carefully remove the ribeye from the vacuum bag and pat it dry thoroughly with a paper towel.
Step 6 | Sear Ribeye
- Heat a cast iron skillet over high heat, and go ahead and open a window and turn on your hood vent, cause smoke's gonna happen! Add the olive oil or butter. Make sure that pan is HOT! Add the cooked steak, performing a quick sear, searing it on all sides. This should only take a couple of minutes per side. Using tongs, hold the steak so the edges are on the pan and sear for about 45 seconds. Turn and do the other sides.
- Remove the sous vide ribeye steak from the skillet and let it rest for about 5 minutes before slicing it against the grain and serving.
- Very Rare to Rare: Set sous vide to 120°F / 49°C to 128°F / 53°C; sous vide for 1 to 2 ½ hours
- Medium-rare: Set sous vide to 129°F / 54°C to 134°F / 57°C; sous vide for 1 to 4 hours*
- Medium: Set sous vide to 133° F / 56° C to 144° F / 62° C; sous vide for 1 to 4 hours
- Medium-well: Set sous vide to 145°F / 63°C to 155°F / 68°C; sous vide for 1 to 3 ½ hours
- Well done: Set sous vide to 156°F / 69°C and up; sous vide for 1 to 3 hours