Sous Vide Ribeye Steak: Elevate Your Taste Buds with this Juicy Masterpiece

I’m Jasmine, the home cook behind SousVideRecipe.com, and I remember the first time I tried a sous vide ribeye steak. It was a revelation—a perfectly cooked piece of meat, tender and juicy in a way I hadn’t thought possible outside a restaurant kitchen. Sous vide cooking has a magical way of transforming simple ingredients into extraordinary dishes.

Growing up in sunny Florida, I was always inspired by fresh coastal flavors and vibrant local cuisines. But it was the discovery of sous vide that truly revolutionized my cooking style. The technique allowed me to create melt-in-your-mouth recipes that captivated my family and friends, and it all started with that unforgettable sous vide ribeye steak.

Here at SousVideRecipe.com, I’m passionate about sharing easy, approachable recipes that demystify sous vide for home cooks. Whether you’re a seasoned pro or new to this cooking method, I aim to provide you with reliable results and culinary inspiration. Join me as we dive into the world of sous vide ribeye steak, where each bite is a celebration of flavor and texture.

Sous Vide Ribeye Steak

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Learn how to perfectly cook a delicious Sous Vide Ribeye Steak with our easy-to-follow recipe. Juicy, tender, and full of flavor – a must-try for steak lovers!

• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: Ingredients for 2
• Category: Main Course
• Method: Sous Vide and Stovetop
• Cuisine: Various

Ingredients

Scale 1x2x3x

• 1 1/2 to 2 pounds (680 to 900 g) beef steaks (1 large ribeye)
• Kosher salt and freshly ground black pepper to taste
• 2 fresh thyme sprigs (optional)
• 2 fresh rosemary sprigs (optional)
• — For Finishing Steps —
• 1 tablespoon (15 ml) vegetable oil
• 1 tablespoon (15 ml) unsalted butter
• 3 to 4 fresh thyme sprigs (optional)
• 3 to 4 fresh rosemary sprigs (optional)
• 1 small shallot, sliced (optional)
• 2 whole cloves garlic, smashed (optional)
• Coarse sea salt to finish

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Instructions

1. Step 1: Set your sous vide device to the desired temperature as indicated in the Anova app charts. Wait until the water reaches this temperature before placing your steak in.
2. Step 2: If you intend to cook and consume immediately, season the steak generously with salt and pepper, then place it into a vacuum seal bag or a sturdy plastic bag. For freezing or later cooking, skip seasoning now and add it before cooking.
3. Step 3: If you’re using herbs like thyme or rosemary, place a few sprigs in the bag, ensuring they’re evenly distributed on each side of the steak.
4. Step 4: Seal the bag using a vacuum sealer, or if using a zippered bag, use the water displacement method to seal.
5. Step 5: Submerge the sealed bag in the preheated water, ensuring the intake and outflow areas of your sous vide device are unobstructed. The steak should sink if properly sealed.
6. Finishing Steps – Stovetop
7. Step 0: Remove the steak from the bag and lay it on a plate lined with paper towels. Carefully dry both sides. If you didn’t season it before sealing, add salt and pepper now.
8. Step 1: Turn on your kitchen vents and open windows. Heat a heavy cast-iron or stainless steel pan with vegetable oil over your hottest burner until the oil begins to smoke.
9. Step 2: Use tongs or your fingers to gently place the steak in the pan. If you like, add a bit of butter to the pan, which, due to its milk solids, will help create a dark crust and add a slightly bitter, charred taste. For a cleaner sear, leave out the butter at this point.
10. Step 3: Optionally, add aromatics such as whole thyme and rosemary sprigs, sliced shallots, or smashed garlic cloves to the pan.
11. Step 4: After 15 to 30 seconds, turn the steak to sear the other side. Continue flipping every 15 to 30 seconds until both sides are evenly browned, which should take about a minute and a half. If you didn’t use butter earlier, add it about 30 seconds before the steak is done for extra richness.
12. Step 5: Use tongs to pick up the steak and sear the edges by pressing them against the hot pan. Rotate to brown all edges, which should take roughly 45 seconds.
13. Step 6: Move the steak to a wire rack positioned over a baking sheet. When ready to serve, heat any remaining fat and juices in the pan until they sizzle, then pour them over the steak to enhance its flavor and texture. Serve immediately with coarse sea salt for added taste.

Notes

• Consider infusing fresh thyme and rosemary sprigs into the bag before sous vide for added flavor.
• Ensure the steak is thoroughly dried before searing to achieve a crispy crust.
• Enhance the steak’s flavor by adding aromatics like shallots or garlic during searing, and finish with a sprinkle of coarse sea salt.

Nutrition

• Calories: 500
• Fat: 35g
• Protein: 45g

Mastering Sous Vide Ribeye Steak

Fundamentals

Understanding the fundamentals of sous vide is crucial for achieving the perfect ribeye steak. Sous vide, a French term meaning “under vacuum,” involves cooking food in a vacuum-sealed bag at a precise temperature in a water bath. This method ensures even cooking and prevents overcooking, resulting in a steak that is consistently tender and juicy.

The key to sous vide ribeye steak lies in controlling the temperature. By using an immersion circulator, you can maintain the exact temperature needed to cook the steak to your preferred level of doneness. This precision is what makes sous vide an indispensable tool in the kitchen.

Preparation/Setup

To prepare your sous vide ribeye steak, start by seasoning it generously with kosher salt and freshly ground black pepper. If you want to enhance the flavor further, consider adding fresh thyme and rosemary sprigs. Place the seasoned steak in a vacuum seal bag or a sturdy plastic bag, ensuring the herbs are evenly distributed.

Using a vacuum sealer, seal the bag tightly. Alternatively, you can use the water displacement method to remove air from the bag. For detailed guidance, check out our vacuum-sealed steak cooking time guide.

Submerge the sealed bag in a preheated water bath, ensuring the water circulates freely around the steak. This setup is crucial for even cooking and achieving the perfect sous vide ribeye steak.

Sous Vide Ribeye Steak Techniques

Technique

The technique of cooking sous vide ribeye steak involves precision and patience. Set your sous vide device to the desired temperature using the sous vide medium-rare steak chart from the Anova app for guidance. Once the water reaches the right temperature, place the steak in and let it cook slowly over time.

The beauty of sous vide is its ability to cook the steak evenly throughout. Unlike traditional methods, there’s no need to worry about overcooking the edges while the center remains undercooked. The even temperature of the water bath ensures a uniform doneness from edge to edge.

Tips/Tricks

For the best results, always start with a high-quality cut of beef. A ribeye steak with good marbling will yield a rich, flavorful dish. Don’t skimp on seasoning—kosher salt and freshly ground black pepper are your best friends.

Consider adding optional aromatics like thyme, rosemary, and garlic to infuse the steak with additional layers of flavor. For an extra touch, finish your steak with a quick sear on a hot cast-iron pan. This step adds a delightful crust that contrasts beautifully with the tender interior. For more tips, explore our sous vide chuck steak article.

Perfecting Your Sous Vide Ribeye Steak

Perfecting Results

Achieving the perfect sous vide ribeye steak requires attention to detail. After cooking the steak sous vide, remove it from the bag and pat it dry with paper towels. This step is essential for achieving a good sear, as moisture can interfere with the browning process.

Heat a cast-iron skillet with vegetable oil until it begins to smoke, then sear the steak for 15 to 30 seconds on each side. Add butter for an extra layer of richness and a deep, savory flavor. For guidance on searing techniques, visit our sous vide ribeye steak recipe.

Troubleshooting/Variations

If your steak isn’t browning as quickly as you’d like, ensure your pan is hot enough before adding the steak. If you encounter uneven cooking, check your sous vide device for accurate temperature calibration. Experimenting with different herbs and aromatics can also lead to exciting variations on the classic sous vide ribeye steak.

For those who enjoy exploring different cuts of beef, consider trying a sous vide boneless ribeye roast for a larger gathering or special occasion. The principles remain the same, but the results are equally impressive.

Serving and Storing Sous Vide Ribeye Steak

Serving/Presentation

When it comes to serving your sous vide ribeye steak, presentation is key. Slice the steak against the grain to ensure each bite is tender and easy to chew. Arrange the slices on a platter, garnishing with fresh herbs for a touch of color and aroma.

For an elegant touch, drizzle the steak with the pan juices collected during the searing process. This adds both flavor and visual appeal, elevating the dish to restaurant-quality standards. Discover more presentation ideas in our cast iron venison steak bites guide.

Pairings/Storage

Pair your sous vide ribeye steak with classic side dishes like creamy mashed potatoes, roasted vegetables, or a fresh green salad. These complementary flavors enhance the steak without overshadowing its natural taste.

If you have leftovers, store them in an airtight container in the refrigerator. To reheat, use your sous vide machine to gently warm the steak without losing its tenderness. For detailed reheating instructions, visit our how to reheat steak using sous vide page.

Conclusion

Mastering the art of sous vide ribeye steak opens up a world of culinary possibilities. This method ensures precision cooking and consistently delicious results, making it a favorite among home cooks and professionals alike. The key takeaways include the importance of temperature control, proper seasoning, and finishing techniques to achieve that perfect sear.

By embracing sous vide, you enhance the flavor and texture of your dishes, transforming ordinary meals into extraordinary culinary experiences. Whether you’re preparing a simple weeknight dinner or a special occasion feast, sous vide ribeye steak remains a standout choice. Enjoy the journey of cooking with confidence and creativity, knowing that each step brings you closer to a perfectly cooked masterpiece.

FAQs – Sous Vide Ribeye Steak