Sous-Vide Rib Eye Steak Recipe
We may receive a commission on purchases made from links.
Who doesn't love a good medium-rare steak? There are many ways to cook up the perfect steak, but using a sous vide machine helps ensure that the steak cooks to the absolute perfect temperature, not a single degree more. In this sous vide ribeye steak recipe, we seal the meat in with aromatic herbs and garlic before cooking it in its own juices, ensuring a positively tender and restaurant-quality steak. As soon as you try this method, you won't want to cook steak any other way.
When we tested this recipe, we made two sous vide steaks; one we cooked for 1 hour and the other for 2 hours. Since the temperature cannot exceed 129 F (or whatever temperature you set your sous vide machine to), you don't have to worry about the steak overcooking. The recipe written below follows the 2 hour method, so as to give the aromatics more time to infuse into the steak. If you're in a pinch, however, the 1 hour steak is still incredible and miles above your average steak.
And, for those who can't fathom eating a steak that hasn't been seared, fear not. After the steak is finished cooking in the sous vide setup, you'll dry it off and then immediately give it a quick sear in a cast iron skillet — not enough to cook the steak much more, but just enough to get that beautiful crust on the outside.
What to serve with sous-vide ribeye steak
Sous-Vide Ribeye Steak Recipe
Want the best steak you've ever had? Try this rib eye, which cooks with aromatics for two hours in a sous-vide machine before getting quickly seared.
Ingredients
- 1 (16-to-18-ounce) boneless ribeye steak
- Kosher salt and freshly ground black pepper, to taste
- 2 thyme sprigs
- 1 garlic clove, smashed
- 1 (4-inch) rosemary sprig
- 1 (3-inch) piece lemon zest
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Flaky sea salt, for garnish
Directions
- Season the steak liberally with salt and pepper.
- Place steak in a vacuum-seal bag with the thyme, garlic, rosemary, and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.
- Preheat a pot of water fitted with a sous-vide immersion circulator to 129 F according to the manufacturer's directions.
- Cook the steak for 2 hours, making sure it is completely submerged in the water.
- Remove the bag from the pot and take the steak out of the bag, drying with paper towels.
- In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side.
- Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.
- Slice the steak and garnish with flaky sea salt, then serve.
Can I cook other cuts of steak using a sous vide method?
When in doubt of what cut of steak to go with, ribeye is a solid choice no matter what method you use to cook it. Ribeye has wonderful marbling, a near perfect level of tenderness, and just enough fat to keep the meat moist without being chewy. Another perk to ribeye is that overcooking it seldom ruins it, once again thanks to that impeccable level of fat that keeps the meat moist.
Of course, you don't have to worry about overcooking the steak with the sous vide method, and you also certainly aren't limited to ribeye. There are certain cuts of steak that are best for the sous vide method, however. If ribeye just isn't in the cards or you'd like to test out your sous vide machine with other types of steak, some good options include filet mignon, tri-tip, beef cheeks, short ribs, and New York strip.