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Perfect Sous Vide Ribeye Steak
🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 4 ribeye steaks (1.5 inches thick, about 12 oz each)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 cloves garlic, crushed
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
🍳 Quick Cooking Steps
Fill your sous vide container with water and set temperature to 129F (54C) for medium-rare
Pat steaks dry with paper towels and season generously with salt and pepper
Place each steak in a separate vacuum seal or zip-lock bag with rosemary, thyme, garlic, and 1 tablespoon butter
Seal bags using vacuum sealer or water displacement method if using zip-lock bags
Once water reaches temperature, submerge sealed bags in the water bath
Cook for 2 hours, ensuring steaks remain fully submerged
After cooking, remove steaks from bags and pat completely dry with paper towels
Heat cast iron skillet over high heat until smoking
Add olive oil and sear steaks for 45-60 seconds per side until golden brown
Let rest for 5-10 minutes before slicing against the grain
Serve immediately with remaining butter melted on top
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- Sous vide immersion circulator
- Large container or pot for water bath
- Vacuum sealer or zip-lock bags
- Cast iron skillet for searing
- Meat thermometer
- Tongs
- Paper towels
- Kitchen timer
⚡ Quick Cooking Tips
Try different compound butters like blue cheese or chipotle
Experiment with different herbs such as sage or oregano
Add crushed peppercorns for a pepper-crusted version
Use ghee instead of butter for dairy sensitivity
Try different cuts like NY Strip or Filet Mignon
Add wine or stock to the bag for extra flavor
Finish with smoked salt for added complexity
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 90min, Running 45min, Cycling 60min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store leftover steak in an airtight container in the refrigerator for up to 3 days Keep any juices from the bag to use for reheating Do not freeze after cooking as it may affect texture
🔥 Reheating Tips
- Reheat using sous vide at 120F (49C) for 30 minutes to maintain doneness Alternatively, wrap in foil and heat in 250F oven until warm Avoid microwave reheating as it will overcook the steak
⏰ Make Ahead Tips
- Season steaks up to 24 hours in advance Prepare herb and garlic packets ahead of time Clean and prepare sous vide equipment before starting
❄️ Freezing Guide
- Raw steaks can be frozen in vacuum-sealed bags for up to 6 months Add seasonings and herbs before freezing for convenience Thaw completely in refrigerator before cooking
🍽️ Serving Suggestions
- Serve with roasted garlic mashed potatoes Pair with grilled asparagus or roasted Brussels sprouts Add a side of sauted mushrooms in wine sauce Complement with a bold red wine like Cabernet Sauvignon Garnish with compound butter and fresh herbs
⚠️ Common Mistakes
- Not patting steaks dry before searing Opening the bags during cooking Overcrowding the water bath Searing for too long after sous vide cooking Not letting the steaks rest before cutting
🎨 Recipe Variations
- Asian-style: Use soy sauce, ginger, and sesame oil marinade Steakhouse: Add montreal steak seasoning and worcestershire sauce Tuscan: Include olive oil, garlic, and fresh herbs like oregano Southwestern: Use chili powder, cumin, and lime zest French: Add shallots, wine, and tarragon to the bag
❓ Quick Cooking Q&A
1.5 to 2 inches thick is ideal for even cooking and proper searing
Yes, add 60 minutes to cooking time when starting from frozen
Ensure steak is completely dry and pan is extremely hot before searing
Up to 4 hours at serving temperature; longer can affect texture
Yes, rest for 5-10 minutes after searing to retain juices
Yes, but don't overcrowd and ensure water circulates freely
Use sous vide weights or the water displacement method to keep bags submerged
Yes, strain and use for sauces or gravies
The time and temperature settings ensure doneness; no need to check internal temp
Vacuum sealing removes all air for better contact and results