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How to Cook Ribeye Steak Sous Vide

Experience the perfect ribeye steak every time with the sous vide method. Sous vide ensures an even cook, locking in juices and maximizing flavor, while delivering that signature tender texture. Finish it off with a quick sear for the best ribeye sous vide.

Ingredients for Sous Vide Ribeye

• 2 Wholey’s 12 Oz. USDA Ribeye Steaks
• Kosher salt and freshly ground black pepper (to taste)
• 2 sprigs of fresh rosemary
• 2 cloves garlic, smashed
• 3 tbsp unsalted butter
• Olive oil, for searing

Instructions and Ribeye Prep for Sous Vide

1. Prepare the Steaks to Cook: Season the ribeyes generously with salt and pepper on both sides. Place each steak in a vacuum-sealed bag or a resealable zip-top bag with a sprig of rosemary and a clove of garlic. Add 1 tablespoon of butter to each bag.
2. Set Up, Seal, and Submerge: Clip or stand, depending on your sous vide machine, the immersion circulator to a large pot or Cambro container and fill the container according to the manufacturer's instructions. Remember that the water will rise when you drop the steak into the water. If using a vacuum sealer, seal the bag. For resealable bags, it is best to partially close the bag and remove as much air as possible by submerging it into the water bath and fully sealing it once the air is expelled. Ensure the bag is completely submerged in the water bath to prevent uneven cooking.
3. Set the Sous Vide Temperature for Ribeyes: Set the immersion circulator to 130°F for a medium-rare steak. If you prefer different doneness, adjust the temperature 5° for your steak to be more or less well done. Cook for 1.5 to 2 hours. For thicker cuts, increase sous vide time to 3-4 hours for optimal tenderness.
4. Prepare the Steaks to Sear: Remove the ribeyes from the bags and pat them dry with paper towels. Pat the steaks dry thoroughly before searing for the perfect crust.
5. Sear the Steaks: Heat a grill or a cast-iron skillet over high heat with olive oil until just smoking. Sear the steak for 1 minute per side, adding the remaining butter for basting.
6. Let the Meat Rest: Remove from the heat and allow the steaks to rest for 5 minutes on a different surface like a cutting board before serving.

You can also adjust the cook temperature based on doneness by referring to the Cooked Meat Temperature Chart.

Flavor Variations for Sous Vide Ribeye Steak

Sometimes cooking a great ribeye steak with a new seasoning or side can remind you why you like them so much. We recommend experimenting with these flavor combinations to enhance your ribeye:

Herb & Garlic Butter: Swap rosemary for thyme and add a pinch of garlic powder to the butter.
Smoky BBQ Marinade: Add a teaspoon of smoked paprika and a splash of our BBQ sauce to the vacuum bag before cooking.
Steak Seasonings: Coat the steak with peppercorns or a seasoning blend like Robust Ribeye Steak Seasoning for a bold kick.
Asian Fusion: Add soy sauce, sesame oil, and our Ginger Thai Sauce to the bag for a rich umami flavor.

Pair any ribeye steak with any cooking method and premium sauces, spices and batters from Wholey for a restaurant-quality meal that's easy to make at home.