Description
This sous vide ribeye steak recipe delivers perfectly even doneness from edge to edge with unbeatable tenderness. It’s easy, hands-off, and finished with a golden sear for steakhouse flavor at home
Ingredients
1 ribeye steak (1.5–2 inches thick)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cloves garlic, smashed
1 sprig fresh rosemary
1 tablespoon unsalted butter
1 tablespoon high-smoke-point oil (avocado, grapeseed, etc.)
Instructions
Preheat your sous vide water bath to 129°F for medium-rare doneness.
Season the ribeye generously with salt and pepper.
Place the steak in a vacuum-seal or freezer-safe bag with garlic, rosemary, and butter.
Seal the bag using a vacuum sealer or water displacement method.
Place the bagged steak into the sous vide bath and cook for 2½ hours.
Remove the steak from the bag and pat it dry thoroughly with paper towels.
Heat a heavy skillet (preferably cast iron) over high heat and add oil.
Sear the steak for 45–60 seconds on each side, including the edges, until a deep crust forms.
Rest for 2 minutes, then slice and serve immediately.
Notes
You can refrigerate the sous vide steak after the water bath and sear it later—perfect for meal prep.
For an even deeper crust, use a finishing torch or briefly sear on a hot grill after the pan.
Pair with compound butter, like my Cowboy Butter, for a bold finish.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Method: Sous Vide
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 0g
- Sodium: 500mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 26g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 160mg