Best Sous Vide Boneless Ribeye Steak Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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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
Description
This recipe uses sous vide cooking to prepare a boneless ribeye steak by seasoning it with garlic powder, kosher salt, and freshly ground black pepper, and placing it with a sprig of rosemary into a vacuum-sealed bag. The steak is cooked in a water bath maintained at a target temperature (133°F for medium-rare) for 2 to 4 hours, allowing gentle, even cooking throughout while retaining juices.
After sous vide cooking, the steak is removed, patted dry thoroughly to promote crust formation, and seared quickly in a hot cast iron skillet with olive oil or butter. This final step forms a flavorful, golden-brown outer crust while preserving the interior’s juiciness, creating a contrast of textures.
The method provides control over doneness with temperature guidelines covering rare to well done. It accommodates varying steak thicknesses by adjusting cooking times accordingly. Additional tips include using an adequately sized container with sufficient water immersion and ensuring the steak remains submerged without floating during cooking.
Leftover steak can be refrigerated for up to three days or frozen for longer storage, with guidelines for safe reheating either via sous vide or other methods, helping maintain texture and flavor.
Ingredients
- 8-16 ounces ribeye steak 1.5 inches thick, trimmed of excess fat
- 1 prig rosemary fresh
- 1 teaspoon garlic powder or one smashed garlic clove
- kosher salt to taste
- black pepper to taste, freshly ground
- 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.
Notes
- Use steaks 1.5 to 2 inches thick for recommended timings; thinner cuts require shorter sous vide times.
- Maintain water level above your sous vide device’s minimum mark and ensure the steak is fully submerged during cooking.
- Leftover cooked steak stores up to 3 days refrigerated in an airtight container or freezes up to 3 months.
- Reheat refrigerated steak gently in sous vide or by warming in oven, air fryer, grill, or stovetop to preserve quality.
- Adjust sous vide temperature and time for desired doneness, referencing provided temperature ranges for rare to well done.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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