Sous Vide Ribeye is an easy and foolproof way to cook your steak! This recipe shows you how to get mouthwatering, tender beef with the most delicious flavor.
Includes directions to cook using this method with basic kitchen equipment – no fancy sous vide machine required. Use this sous vide method to get perfectly cooked meat every time!
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👩🏻🍳 Why You'll Love This Recipe
If you're like me, you dread it a little when it comes time to cook a steak. It's not always the easiest process, but with this easy sous vide method you can create a perfect steak every time!
Best of all, you only need 5 ingredients to cook this ribeye steak with classic flavors. Tender and satisfying, this sous vide steak using just kitchen equipment is a fantastic way to ensure that your steak is perfectly cooked.
You can even use any leftovers for this tasty Steak and Potato Salad! Or make these yummy Air Fryer Steak Bites or a super easy Slow Cooker Cube Steak dinner.
If you like this cooking method, you'll want to check out this recipe for Sous Vide Pork Tenderloin. You'll get tasty and tender pork every time with this recipe! Or make this sous vide chicken breast recipe. No more dry chicken!
Or cook a chuck roast with this Sous Vide Chuck Roast recipe, which takes an affordable cut of beef and transforms it into a delicious upscale meal!
🥘 Ingredients Needed
- boneless ribeye steak - two decently sized steaks can serve about 6 people, so only buy as much as you think you'll need.
- coarse salt and pepper - for a based foundation of flavor.
- rosemary - adds and herby and aromatic flavor that pairs perfectly with the steak.
- butter - provides deep buttery flavor and ensures the outside of the steak gets nice and brown.
🔪 Instructions
- Apply lots of salt and pepper onto both sides of the steaks.
- Place a rosemary sprig onto each steak.
- Vacuum seal the steaks and cook for 2 hours in a 130 degree water bath.
- Once steaks have finished cooking, sear in butter on both sides for 3-5 minutes until nice and dark brown.
👪 FAQs
This is a method of cooking that involves vacuum sealing food in plastic bags and cooking for long periods of time in hot water. Because of the vacuum seal, the flavors, vitamins, and minerals are locked into the food, leading to dishes that are both healthier and more flavorful.
Yes, thanks to its fat content, ribeye is one of the best cuts of steak you can use for the sous vide method. It already has a lot of flavor built in, and cooking it sous vide will bring out but also trap those flavors in.
Yes! Though it takes some time and patience, the "low and slow" method tends to produce steaks that are more evenly cooked, more tender, and has fewer risks of contamination. Many professional chefs use this method to cook steak as it allows them to monitor the quality more closely.
You don't have to, as the benefit of sous vide cooking is the steak will cook in all of its own fats and juices. However, a small amount of butter (especially a flavored butter) included in the bag can lead to delicious steaks that are bursting with flavor.
💭 Expert Tips and Tricks
- Feel free to cook as many steaks as will fit in your bag. It's extremely hard to overcook a steak with the sous vide method, so this is a great opportunity to make as many as possible!
- 130 degrees F produces a steak that's on the rare side. Set to 135 for medium rare or 140 for medium.
- Placing the steak in the fridge before searing is more or less an optional step, so feel free to skip it.
📌 Once you make your steak using the sous vide method, you'll never want to cook it another way. This is a foolproof cooking method that can be done even with basic kitchen materials that you certainly own already!
📖 Substitutions and Variations
- Heat avocado oil before the butter to prevent burning and add some depth of flavor.
- If you don't have a fancy sous vide setup, fill a large pot with water and leave some room at the top. Add a thermometer to monitor the temperature and turn on the burner to bring the water up to the desired temperature. Pack the steaks in sturdy plastic bags and leave open, then immerse in the hot water, allowing the air to escape. Clip to the side of the pot and cook as instructed.
- Feel free to add other steak seasonings, herbs, or spices before vacuum sealing.
🥫 Storage and Reheating
Store any leftover steak in the fridge, either in shallow airtight containers or wrapped tightly in aluminum foil or plastic wrap. It should last 3-4 days.
To reheat, cook in the microwave in 30 second intervals, flipping the steak over in between to promote even cooking.
⏲️ Make Ahead Instructions
These sous vide steaks are great to make ahead of time. After cooking, simply place them in the fridge (still vacuum sealed) and when it comes time to serve, remove and sear them.
💡 What To Serve With This Dish
This easy ribeye steak pairs well with all of your favorite side dishes, but here are a few of my favorite pairings: Air Fryer Corn Ribs, Stovetop Mac and Cheese, Bacon Wrapped Asparagus, and Cornbread Casserole.
Another great side for this recipe is this moist and delicious Cast Iron Cornbread. It's easier to make than you might think!
🥩 More Steak Recipes You'll Love
- Garlic Butter Steak Bites and Potatoes - This all-in-one dish is great for a filling and satisfying family dinner.
- Baked Chicken Fried Steak - A slightly healthier version of the classic fried steak entree.
- Steak and Blue Cheese Pizza - Take your pizza night to the next level this week with a homemade pizza featuring unique toppings.
- Air Fryer Philly Cheesesteak Egg Rolls - Crispy and savory, these air fried homemade egg rolls are full of your favorite cheesesteak ingredients.
- Grilled Steak Tacos - From Two Peas and their Pod, these flavorful tacos are the perfect way to upgrade Taco Tuesdays!
A great marinade is another flavorful way to prep your steak! Try this amazing steak marinade that works great even on lean, tough cuts, so you can have a juicy steak dinner, every time.
Sous Vide Ribeye Steak
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📋 Recipe Card
Sous Vide Ribeye
Equipment
- 1 Sous Vide Cooker optional
Ingredients
- 36 ounce boneless ribeye (two 18 ounce steaks)
- coarse salt to taste
- coarse pepper to taste
- 2 rosemary sprigs
- 6 tablespoons butter
Instructions
- Heat the water to 130 degrees F.
- Generously salt and pepper both sides of the steaks.36 ounce boneless ribeye, coarse salt, coarse pepper
- Place the steaks in the vacuum bag(s) place a rosemary spring on top of each.2 rosemary sprigs
- Vacuum seal the bag(s).
- Place the steaks in the 130 degree bath and cook for 2 hours. If the bag floats, use some clips to hold it in place.
- Remove the steaks from the bath, dry off the bag, and place it in the fridge while you prepare for searing.
- Heat a heavy skillet to high heat. Remove the steaks from the bag(s), then add the butter to the skillet, followed by the steaks and rosemary.6 tablespoons butter
- Sear on each side for 3-5 minutes until you get a nice, dark brown color.
- Remove the steaks from the skillet and let them rest for 5-10 minutes
Notes
- Cook as many steaks as can fit in the bath. Sous vide is an easy way to cook steak without having to worry about overcooking.
- The temperature in the recipe (130 degrees F) produces a rare steak. Set to 135 degrees F for medium rare and 140 degrees F for medium.
- To make the searing easier, add a few tablespoons of avocado oil, then add the butter. The oil helps to prevent the butter from burning and also has great flavor.
- You can skip the process of putting the steak in the fridge if you want. This step is to prevent the meat from turning gray and leading to potential overcooking during the sear.
- You can sous vide the steaks in advance, then place them (still vacuum sealed) in the fridge and have the steaks ready for dinner another day. Just remove from the bag(s) and give them a good sear before serving.
- Add some thyme or any other herbs and spices to the steak as desired.
- No sous vide machine? No problem! All you need is a large pot, a kitchen thermometer, and large, sturdy plastic bags (like the kind made by Ziploc).
- Fill a large pot with water, but leave room at the top for the water to rise when the food is added in.
- Set up the thermometer to measure the temperature of the water. It's best to clamp it to the side of the pot, but you can also just periodically measure the temperature of the water yourself.
- Turn the burner on medium-low and bring the water up to the desired temperature.
- Place your food in the plastic bag(s), but don't zip it shut.
- Immerse the plastic bag(s) in the water, allowing the air to escape from the top of the bag. Attach the bag to the side of the pot with a clamp or binder clip so that it doesn't float around or sink.
- Bring the water back up to the proper temperature, and cook according to the time in the recipe.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Gina Abernathy says
Yes, Yes, and Yes! Ribeye is my absolute favorite and I "wish" I could have it every weekend!
Tayler Ross says
Perfect timing! I've been craving a good steak, and I can't wait to use this delicious looking recipe to make one!
Kerri says
This made my mouth water! I love the combination of rosemary and steak! Can't wait to try!
Mirlene says
My family loves steak for dinner. But I have not tried this sous vide method. I'm looking forward to making this and see how the results go!
Jamie says
I love how tender and juicy the steak turns out when using sous vide! My family loved it and requested it again!