137 Ribeye Sous Vide – Amazing Medium-Rare Results in 3 Steps
A perfectly cooked sous vide ribeye steak held at 137°F for melt-in-your-mouth texture and finished with a golden sear for maximum flavor and tenderness.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 Ribeye Steak
1/2 tsp Kosher Salt
1/2 tsp Fresh Black Pepper
1 tbsp Ghee or other high smoke point oil
Instructions
1. Fill a pot or container with water and set sous vide to 137°F.
2. Place ribeye in a Ziploc or vacuum-sealed bag.
3. Once water reaches temp, submerge steak and cook for 2 hours.
4. Remove from bag and refrigerate for 15 minutes (optional for better sear).
5. Pat steak dry and season generously with salt and pepper.
6. Heat cast iron skillet over high heat with ghee.
7. Sear steak for 30–45 seconds per side until deep brown crust forms.
8. Let rest briefly and serve immediately.
Notes
Optional 15-minute chill in the fridge before searing helps prevent overcooking during sear.
Use a cast iron skillet or carbon steel pan for best crust.
Avoid overcrowding the pan—sear in batches if needed.
Nutrition
- Serving Size: 8 oz
- Calories: 500
- Sugar: 0g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg
Find it online: https://sousviderecipe.com/137-ribeye-sous-vide/