Best Sous Vide Boneless Ribeye Steak Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
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Servings
2 servings
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Calories
365 kcal
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Course
Main Course
Best Sous Vide Boneless Ribeye Steak Recipe
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Learn to make a perfectly cooked ribeye with a tender texture and amazing flavor! This step-by-step recipe for Sous Vide ribeye is for you! 15 minutes of prep then set it in the sous vide bath and walk away!
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Ingredients
- 8-16 ounces ribeye steak 1.5 inches thick, trimmed of excess fat
- 1 prig fresh Rosemary
- 1 teaspoon garlic powder or one smashed garlic clove
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil for searing the steak, or use butter
Instructions
Step 1 | Prep sous vide machine and meat
- Set your sous vide machine to 133° F (56° C) for medium-rare doneness (see notes for various different temperatures). Give the sous vide bath about 15 minutes to come to temperature.
- Pat your boneless ribeye steak dry and season it generously on all sides, including the sides of the steak, with garlic powder, kosher salt, and freshly ground black pepper.
Step 2 | Place steak and herbs in bag
- Place the steak and rosemary in a vacuum seal bag, ziplock bag, or a resealable sous vide bag and seal it using a vacuum machine or the water displacement method*. Doing this ensures that no air remains in the bag.
Step 4 | Sous Vide Ribeye
- Cook the steak for a cooking time of 2-4 hours (see notes for doneness guidelines)
Step 5 | Remove the steak
- Carefully remove the ribeye from the vacuum bag and pat it dry thoroughly with a paper towel.
Step 6 | Sear Ribeye
- Heat a cast iron skillet over high heat, and go ahead and open a window and turn on your hood vent, cause smoke's gonna happen! Add the olive oil or butter. Make sure that pan is HOT! Add the cooked steak, performing a quick sear, searing it on all sides. This should only take a couple of minutes per side. Using tongs, hold the steak so the edges are on the pan and sear for about 45 seconds. Turn and do the other sides.
- Remove the sous vide ribeye steak from the skillet and let it rest for about 5 minutes before slicing it against the grain and serving.
Equipments used:
Notes
- Doneness Table for Ribeye Steak Sous Vide
- Timings are all given for steaks one-and-a-half to two inches thick. For steaks less than one inch thick, sous vide cooking time can be shortened to 40 minutes. To maintain food safety, avoid cooking steaks below 130°F / 54.4°C for over two and a half hours.
- *2 1/2 hours max if under 130°F / 54°C
- The container should be large enough to comfortably hold the water and the steak, with some room for circulation. A plastic or metal container is ideal. I used an 8 quart stockpot 9.5 inches wide and 7 inches tall for this recipe.
- The water level should be at least an inch or two above the minimum water line marked on your sous vide device (Every sous vide device has markings showing a minimum and maximum water line).
- The steak is meant to be fully submerged during cooking. If your meat is floating (it should sink when properly vacuum-packed), place a ceramic bowl on top of the meat.
- Refrigerate - Store leftover ribeye steak in the fridge for up to three days in an airtight container.
- How to Freeze Sous Vide Steak - For longer storage, freeze the cooked steak in a freezer-safe container or bag for up to 3 months.
- Reheating - If frozen, allow the steak to thaw in the fridge overnight, then reheat it in the sous vide. Or, cook the frozen steak in the sous vide by extending the cooking time. From the fridge, reheat the steak for about 30 minutes to an hour in the sous vide, or warm it in the oven, air fryer, grill, or stovetop.
- Very Rare to Rare: Set sous vide to 120°F / 49°C to 128°F / 53°C; sous vide for 1 to 2 1/2 hours
- Medium-rare: Set sous vide to 129°F / 54°C to 134°F / 57°C; sous vide for 1 to 4 hours*
- Medium: Set sous vide to 133° F / 56° C to 144° F / 62° C; sous vide for 1 to 4 hours
- Medium-well: Set sous vide to 145°F / 63°C to 155°F / 68°C; sous vide for 1 to 3 1/2 hours
- Well done: Set sous vide to 156°F / 69°C and up; sous vide for 1 to 3 hours
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
1g
(0%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Cholesterol
69mg
(23%)
Sodium
60mg
(3%)
Potassium
322mg
(9%)
Fiber
0.1g
(0%)
Sugar
0.04g
(0%)
Vitamin A
18IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
9mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 69mg | 23% |
| Sodium | 60mg | 3% |
| Potassium | 322mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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