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Perfect Sous Vide Ribeye Steak
Video
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Ingredients
- 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
Instructions
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
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
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