Sous Vide Ribeye Steak Recipe | Juicy & Irresistible | 7 FAQs
A juicy, tender sous vide ribeye steak cooked to perfection, then seared in sizzling butter for a rich crust and steakhouse flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
1 1/2 to 2 pounds bone-in or 1 to 1 1/2 pounds boneless ribeye steak
Kosher salt and freshly ground black pepper, to taste
2 fresh thyme sprigs (optional)
2 fresh rosemary sprigs (optional)
1 tablespoon vegetable, canola, or rice bran oil
1 tablespoon 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 (such as Maldon), to finish
Instructions
1. Preheat sous vide water bath to desired temperature.
2. Season steak with salt, pepper, and aromatics. Vacuum seal in bag.
3. Submerge steak in water bath and cook for 1.5 to 2 hours.
4. Remove from bag and pat dry thoroughly.
5. Heat cast iron skillet until smoking hot. Add oil.
6. Sear steak, flipping every 15–30 seconds. Add butter and aromatics in last minute.
7. Transfer steak to rack. Pour sizzling pan juices over top.
8. Slice and serve with coarse sea salt.
Notes
You can also finish with a torch or on the grill.
Skip aromatics if you prefer a simpler steak flavor.
No need to rest sous vide steak—serve immediately.
Nutrition
- Serving Size: 8 oz cooked steak
- Calories: 650
- Sugar: 0g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 180mg
Find it online: https://sousviderecipe.com/sous-vide-ribeye-steak-recipe/