How To Sous Vide Ribeye Steak


Are you looking for a delicious, easy-to-make steak dinner that will impress your family and friends? Then look no further than this sous vide ribeye recipe. Sous vide is an innovative cooking method that produces restaurant-quality results in the comfort of your home. You can make a succulent ribeye steak with perfectly cooked edges and a juicy, tender center with just a few simple ingredients. This article will provide step-by-step instructions on how to prepare the perfect sous vide ribeye steak every time! So if you’re ready to take your next meal up a notch, read on for all the details!

Special Equipment:

  • Sous vide machine or another precision cooker (e.g., Anova, Joule)
  • Vacuum sealer
  • A large pot of water
  • Ice bath or bowl of ice water


  • 2 Ribeye Steaks (1 inch thick, approximately 8 ounces each)
  • Two tablespoons of olive oil
  • One teaspoon of kosher salt
  • ½ teaspoon freshly ground black pepper
  • Two cloves garlic, minced
  • Juice of 1 lemon
  • Optional: herbs and spices for garnish (parsley, thyme, rosemary, etc.)

Time And Temperature

  • Very rare to rare (120-125°F): 1 hour 30 minutes
  • Medium-rare (125-130°F): 2 hours
  • Medium (130-135°F): 2 hours 30 minutes
  • Medium Well (135-145°F): 3 hours
  • Well done (145+°F): 3 hours 30 minutes


  • Preheat your sous vide water bath to the desired temperature for your preferred doneness (see above for temperatures and times).

  • Rub each steak with olive oil, and season generously with salt and pepper. Place steaks in a large resealable plastic bag; add garlic and lemon juice, seal the bag, and press gently to combine the ingredients.

  • Submerge the seal in the preheated water bath. Clip it to the pot’s side or use weighted sous vide container to submerge it.
  • Cook steaks for the desired doneness (see above).

  • Remove the steak from the bag and pat dry with a paper towel.
  • Heat a large skillet over high heat for 1-2 minutes until it’s hot. Add a small amount of oil to the pan, and once it starts smoking, add the steak to the skillet; cook undisturbed for 30 seconds – 1 minute on each side or until it’s nicely browned.

  • Serve the steak with your favorite sides or sauces and garnish with herbs and spices, if desired.


  • Vacuum sealing the steak helps to ensure an even cook, so it’s worth investing in a vacuum sealer if you don’t already have one.
  • Make sure not to overcook the steak; it will continue to cook while resting, so err on the side of undercooking rather than over-cooking.
  • For an even tastier result, marinate the steak for at least 4 hours before cooking. Add olive oil, lemon juice, garlic, and any herbs or spices you like, and add them to the bag with steaks. Seal the bag and let it sit in the refrigerator until ready to cook.
  • The steak can be cooked up to 48 hours in advance; store it in the refrigerator until ready to finish cooking.


How much does it cost for two servings?

The cost of this recipe will vary depending on the quality and size of the steaks you choose, but it should be around $20 – $25.

Can I cook the steak without sous vide machine?

Yes, you can still achieve great results without using sous vide machine. If using an oven, preheat to 250°F and place the steak in a baking dish. Bake for 20 minutes per side or until the steak reaches an internal temperature of 125-130°F for medium rare. Allow resting before serving.

Can I use different types of steak?

Yes, this recipe works best with thicker cuts such as ribeye, New York strip, or porterhouse. However, you can use whatever type of steak you prefer. Just adjust the cooking time and temperature accordingly.

Do I need to use a vacuum sealer?

A vacuum sealer isn’t required for this recipe, but it does help to ensure an even cook and also helps to lock in all the flavors. If you don’t have a vacuum sealer, you can still make this recipe with success; use a zipper-lock bag and press out as much of the air as possible before sealing.

Are there any other ways to finish the steak?

Yes, once the steak has been cooked sous vide, you can also finish it with a quick sear in a hot skillet or blow torch. You can also complete the steak with a delicious compound butter made with herbs, spices, and garlic for extra flavor.


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