5 from 15 votes
Best Sous Vide Boneless Ribeye Steak Recipe
The Best Sous Vide Boneless Ribeye Steak Recipe guides cooking a ribeye steak to desired doneness by slow immersion in a precisely controlled water bath. Featuring garlic and rosemary seasoning, the method enhances tenderness and flavor, finished by a high-heat sear for a caramelized crust. The result is a consistently cooked, juicy ribeye with balanced seasoning and a tender texture, ideal for steak enthusiasts seeking precision.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings:
2
servings
Calories:
365 kcal
Course:
Main Course
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 365
% 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.