Sous Vide Ribeye Steak Recipe | Juicy & Irresistible | 7 FAQs

I still remember the first time I made this sous vide ribeye steak recipe. It was a rainy Sunday here in Florida, and I wanted a restaurant-quality meal without leaving the house. I grabbed a gorgeous ribeye with perfect marbling and decided to follow my favorite sous vide ribeye steak recipe step by step. The idea of precision cooking with a sous vide ribeye steak recipe really intrigued me—being able to hit that exact medium-rare sweet spot without overcooking? Yes, please.

I seasoned the steak with salt, pepper, and a little rosemary, then sealed it up and let the water bath work its magic. The aroma of butter and herbs when I seared the steak after following the sous vide ribeye steak recipe had my kitchen smelling like a steakhouse. When I finally sliced into it? Juicy, rosy-pink perfection from edge to edge. I was hooked. That first bite convinced me—this wasn’t just good steak, it was an absolutely amazing sous vide ribeye steak recipe result.

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Why sous vide makes ribeye steak shine

Ribeye is already a flavorful cut thanks to its fat marbling, but a good sous vide ribeye steak recipe takes it to a whole new level. By cooking the steak slowly at a precise temperature with this sous vide ribeye steak recipe, you get even doneness from edge to center—no gray bands, no overdone edges. Plus, the slow cook in a sous vide ribeye steak recipe helps break down connective tissue, leaving the steak incredibly tender while keeping the juices locked in.

Even better? You can season your sous vide ribeye steak recipe with aromatics like rosemary, thyme, and garlic, infusing the steak with rich flavors as it cooks. After the sous vide bath, a quick high-heat sear in a skillet or on the grill finishes this sous vide ribeye steak recipe with that crave-worthy crust. The result: a ribeye steak that’s juicy, tender, and packed with flavor.

If you enjoy this method, be sure to check out my Sous Vide Steak with Cowboy Butter and the foolproof Zero Stress Sous Vide Steak for more inspiration.

Best cuts of ribeye and how to season for sous vide

When making this sous vide ribeye steak recipe, starting with a great cut makes all the difference. I usually go for a well-marbled bone-in ribeye, about 1 1/2 to 2 inches thick. You can also use boneless if you prefer. Look for bright red color and creamy fat throughout the meat—this marbling is what gives ribeye its rich flavor, which really shines in any good sous vide ribeye steak recipe.

Seasoning your sous vide ribeye steak recipe is simple but essential. A generous sprinkle of kosher salt and freshly ground black pepper brings out the natural beefy taste. For extra depth, I like adding aromatics: a couple of rosemary or thyme sprigs in the bag with the steak. This gentle infusion works beautifully in any sous vide ribeye steak recipe. You can also try sliced garlic—if you enjoy garlicky steak, check out this Sous Vide Steak with Garlic Herb Butter for more ideas.

Pro tip: if you’re sealing steak for your sous vide ribeye steak recipe to freeze and cook later, skip the salt until after the bath—salting too far in advance can affect texture.

Tips for bagging with aromatics and butter

Once seasoned, your steak is ready for the bag in this sous vide ribeye steak recipe. Vacuum sealing works great, but you can also use the water displacement method with a zip-top bag. Be sure to arrange the aromatics evenly on both sides of the meat—this ensures balanced flavor in your sous vide ribeye steak recipe.

If you want an even richer sous vide ribeye steak recipe result, you can add a pat of unsalted butter before sealing. It melts slowly in the bath, coating the steak in silky goodness. But don’t worry if you skip the butter at this stage—you’ll be adding plenty when it’s time to sear this sous vide ribeye steak recipe.

I love pairing this sous vide ribeye steak recipe with bold sides, like those in my Sous Vide Prime Rib with Horseradish Sauce or a crisp salad for contrast. Once bagged, your steak is ready to take the plunge into sous vide perfection.

How long to cook a ribeye steak in sous vide

One of the most common questions I get is: how long to cook a ribeye steak in sous vide? The beauty of sous vide is that it’s flexible—you can’t really “overcook” in the traditional sense (though extended times can affect texture—read more in Can You Overcook Steak in Sous Vide?).

For most ribeye steaks 1 to 2 inches thick, cook at your desired temperature for 1.5 to 2 hours. This ensures the steak reaches the target temp edge to edge and stays tender. If you’re cooking thicker steaks—say 2 1/2 inches—you can extend the time to about 3 hours.

Here’s a quick temperature guide:

Doneness	Sous Vide Temp	Cook Time
Rare	125°F / 51.6°C	1.5–2 hours
Medium-Rare	129°F–133°F / 54°C–56°C	1.5–2 hours
Medium	135°F–140°F / 57°C–60°C	1.5–2 hours
Medium-Well	145°F / 63°C+	1.5–2 hours

Personally, I prefer 133°F for 2 hours—it delivers a perfect medium-rare ribeye with a juicy, tender bite.

At what temperature does ribeye fat render?

Ribeye’s rich flavor comes from its fat marbling, so rendering that fat correctly is key. Ribeye fat starts rendering around 130°F to 140°F. This is where a good sous vide ribeye steak recipe really shines—because the extended time at a stable temperature allows fat to melt slowly and evenly into the meat without risk of overcooking the leaner portions. Unlike traditional high-heat methods, sous vide gives you full control over this process, producing a steak that’s both juicy and flavorful.

If you want an ultra-rich sous vide ribeye steak recipe result, going a little higher—135°F to 138°F—works wonders for softening fat and encouraging it to meld with the surrounding meat, all while maintaining the ribeye’s signature tenderness. The marbled fat contributes a silky mouthfeel that makes each bite of this sous vide ribeye steak recipe irresistible.

For those who prefer a leaner, slightly firmer texture in their sous vide ribeye steak recipe, sticking to 129°F to 133°F is ideal. At these lower temps, fat won’t fully render, but you’ll preserve a beautiful, tender structure with that classic steakhouse medium-rare finish. It really comes down to your personal preference—whether you want decadent richness or bright, beefy flavor with a bit more chew.

One important tip: always factor in the sear. If you love that luscious fat cap as much as I do, be sure to give it extra attention during the finishing stage of your sous vide ribeye steak recipe. When searing in a hot cast iron pan or over open flames, take a few moments to tilt the steak on its edge so the fat cap makes direct contact with the heat. This caramelizes the fat beautifully, adding crisp texture and deep flavor to your sous vide ribeye steak recipe.

Another trick I’ve found helpful is to finish the steak with butter and aromatics during the final moments of searing. The melted butter helps brown the fat cap and enhances the savory notes of your sous vide ribeye steak recipe. For even more ideas on finishing techniques, check out my Medium Rare Sous Vide Striploin—the same principle applies perfectly to ribeye.

Remember, every sous vide ribeye steak recipe can be tailored to your taste—so experiment with temperature and sear time to create your ideal version. Whether you love your fat lightly rendered or rich and caramelized, sous vide gives you the tools to make it just right.

Best ways to sear after sous vide (pan, torch, grill)

Searing is where the magic happens in this sous vide ribeye steak recipe—it’s what gives you that crave-worthy crust and rich, deep flavor that sets steakhouse-quality ribeye apart. After the sous vide bath, always pat the steak dry thoroughly (this is key for browning). Any moisture left on the surface will steam instead of sear, preventing the beautiful crust you want in your sous vide ribeye steak recipe. Once dry, choose your finishing method:

Cast Iron Pan: This is my go-to for most nights when cooking a sous vide ribeye steak recipe. Heat a heavy cast iron pan until it’s smoking hot—don’t rush this step. Add a neutral oil (like canola or vegetable), then lay in the steak. Sear about 30 seconds per side, flipping frequently. The goal is to build an even, golden crust without overcooking the interior of your sous vide ribeye steak recipe. In the last minute, add butter and aromatics like garlic, rosemary, or thyme. Spoon the sizzling butter over the steak for extra richness. If you haven’t tried this yet, see my Reverse Sear Prime Rib Sous Vide for inspiration—it uses the same method.

Torch: A great option for a fast, even crust on your sous vide ribeye steak recipe. It works especially well if you’ve cooked the steak with herbs and butter in the sous vide bag. Use a culinary torch to carefully caramelize the surface. Move in slow, even strokes to avoid burning. A torch is perfect when you want to skip dirtying a pan or when cooking multiple steaks at once.

Grill: Ideal if you want extra smoky depth in your sous vide ribeye steak recipe. Preheat the grill hot and fast—whether charcoal or gas. Sear the steak directly over the flame for about 1 to 1.5 minutes total, flipping every 15–30 seconds. Watch for flare-ups and keep a cool zone ready if needed. The grill imparts a fantastic char that complements the rich marbling of your sous vide ribeye steak recipe beautifully.

No matter which method you choose, finishing the steak properly is what elevates this sous vide ribeye steak recipe from great to unforgettable.: build a deep brown crust without overcooking the perfectly sous vide interior.

Do you need an ice bath? Pros, cons, and tips

One question that pops up often is whether you need to ice bath your steak after sous vide. The short answer: not always.

• If you’re serving the steak right away, no ice bath is needed. Just sear and serve.
• If you’re batch cooking steaks ahead of time, chilling them rapidly with an ice bath helps stop cooking, preserving the perfect texture. Once cooled, you can refrigerate the steak for later, then re-sear when ready to eat.

I typically skip the ice bath for fresh steaks when cooking a sous vide ribeye steak recipe to serve immediately. There’s simply no need—the steak is already at the perfect temperature and ready to sear. But when I prep for a crowd or for meal planning, it’s incredibly handy to use this method—similar to what I do with my Sous Vide Prime Rib with Horseradish Cream, which holds beautifully for entertaining. After the sous vide bath, an ice bath quickly chills the steaks, locking in that perfect doneness.

This allows you to refrigerate them safely for a couple of days. When guests arrive, simply reheat in a hot water bath for about 30 minutes, then finish with a quick sear. It’s one of the best tricks to streamline your sous vide ribeye steak recipe for parties or meal prep without sacrificing quality.

Conclusion

There you have it—everything you need to master this sous vide ribeye steak recipe at home. From choosing the perfect cut and seasoning it just right, to dialing in the ideal temperature and finishing with that irresistible crust, this sous vide ribeye steak recipe makes it easy to serve restaurant-quality steak every time.

Whether you’re cooking for two on a weeknight or prepping for a special occasion, this sous vide ribeye steak recipe gives you the confidence that your ribeye will turn out juicy, tender, and packed with flavor. If you’re looking for even more tips and delicious ideas beyond this sous vide ribeye steak recipe, don’t miss my Sous Vide Steak Sirloin and the always reliable Sous Vide Steak Recipe. Happy cooking—and enjoy every perfectly cooked bite of your next sous vide ribeye steak recipe!

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FAQs

How long to cook a ribeye steak in sous vide?
For a 1 to 2 inch thick ribeye, cook in sous vide for 1.5 to 2 hours at your target temperature. Thicker steaks (2.5 inches) can go up to 3 hours.

What seasonings are best for sous vide steak?
Simple is best: kosher salt, black pepper, rosemary, thyme, and garlic. These flavors infuse the meat beautifully without overpowering it.

Should you sous vide steak with garlic?
Absolutely—adding a couple of crushed garlic cloves to the bag works wonders. The garlic flavors gently infuse the steak during the cook.

Do you put butter or oil in sous vide steak?
You can! Adding a pat of butter in the bag adds richness. Or, save the butter for the final sear to build a rich, flavorful crust.

Why ice bath after sous vide?
An ice bath rapidly chills the steak if you’re cooking in advance. It helps stop the cooking process and keeps the perfect texture for later reheating.

What is a disadvantage of sous vide?
You won’t get a crust from sous vide alone—you’ll need to sear the steak after cooking. But that quick step is worth it for the best flavor.

At what temperature does ribeye fat render?
Ribeye fat begins rendering around 130°F to 140°F. Sous vide allows this fat to slowly melt, creating a rich, juicy steak.