2 Inch Ribeye Sous Vide Time – Ultimate Guide for Perfect Results

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A thick, juicy 2 inch ribeye cooked sous vide for edge-to-edge medium-rare, then seared in garlic herb butter for restaurant-quality flavor.

Scale

1 ribeye per person (1.5-inch thick or greater recommended)

2 – 4 fresh thyme sprigs

2 – 4 fresh rosemary sprigs

4 – 6 whole garlic cloves, peeled and smashed

1 stick of unsalted butter

Kosher salt

Fresh ground pepper

Chicago steak seasoning (optional)

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1. Set your Anova Sous Vide Precision Cooker to 130°F (54.4°C).

2. Season the ribeye steaks with kosher salt and black pepper.

3. Place in a vacuum bag or ziplock with thyme, rosemary, and garlic.

4. Sous vide for 2.5 to 3 hours.

5. Remove and pat steaks completely dry. Remove herbs.

6. Melt butter in a cast iron pan with garlic, rosemary, and thyme until bubbling.

7. Sear steak 1 minute per side, basting with butter.

8. Rest steak for 5 minutes on a cutting board.

9. Slice and serve with additional butter or finishing salt.

Use steaks at least 1.5 inches thick for best results.

Let steaks come to room temperature before searing for better crust.

Avoid overcrowding pan during the final sear for even browning.

Find it online: https://sousviderecipe.com/2-inch-ribeye-sous-vide-time/