Best Sous Vide Boneless Ribeye Steak Recipe

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!

You will also love Ina Garten Beef Tenderloin, this yummy Asian pork tenderloin and try this Gorgonzola cream sauce on this steak! Swoon-worthy!

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, use the Jump to Recipe to head straight there!

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?

There are a few things you will need to cook sous vide. First, you need a precision cooker machine called an immersion circulator. I like this Nano one but have the larger Anova sous vide machine.

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.

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.

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!

Check out my Famous Flank Steak Marinade, Best Cheesesteak Sandwich Recipe or Olive Garden Steak Copycat Recipe for more flavor-packed steak recipes.

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.

Storage Tips

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.

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!

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.

Be sure also to try our Sous Vide Chicken Breast — never have dry, flavorless chicken again! And coming soon is sous vide London broil.

I hope you loved this Sous Vide Ribeye recipe — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!