Medium-Rare Sous Vide Ribeye
How to make a perfect medium-rare sous vide ribeye—juicy, tender, with a golden sear!
- Prep Time: 10 mins
- Cook Time: 2–4 hrs
- Total Time: 2–4 hrs 10 mins
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
2 12 oz ribeye steaks
Kosher salt
Freshly cracked black pepper
2 tbsp ghee (or butter)
Instructions
1. Preheat water bath to 132°F for medium rare.
2. Season ribeyes with salt and pepper.
3. Vacuum seal or use water displacement method.
4. Cook in sous vide bath for 2–4 hours.
5. Remove from bath, pat steaks dry.
6. Preheat cast iron skillet over high heat.
7. Add ghee; sear fatty edges first.
8. Sear each side for 1 min or until crust forms.
9. Rest 2–3 minutes before slicing and serving.
Notes
For extra flavor, serve with compound butter or creamy horseradish.
If cooking from frozen, add 30 min to cook time.
Nutrition
- Serving Size: 1 steak (12 oz)
- Calories: 839
- Sugar: 0g
- Sodium: 177mg
- Fat: 63g
- Saturated Fat: 31g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 68g
- Cholesterol: 246mg
Find it online: https://sousviderecipe.com/medium-rare-sous-vide-ribeye/