These Sous Vide Ribeye Steaks are cooked to perfection in a warm water bath and then quickly butter-basted in the skillet for a beautiful and flavorful brown crust.
It’s so tender and juicy, and it’s so easy to make at home. It’ll make you think of your favorite steakhouse!
WHY SOUS VIDE RIB EYE STEAK?
In French, sous vide means “under vacuum.” It’s a cooking technique in which the food is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.
There is a small window of perfect doneness when cooking a ribeye steak using traditional methods such as grilling, pan-frying, or baking.
If you miss that window, the steak will become dry and chewy. The sous vide method solves the problem by precisely controlling the temperature.
Furthermore, it yields a steak with even doneness from edge to edge. It’s a no-fail, no-stress recipe that will guarantee success.
You don’t need to use a meat thermometer to keep an eye on your steak. Once you’ve tried it, you’ll never go back!
WHAT IS SOUS VIDE COOKING?
Sous vide cooking is a method of cooking food in a water bath at precisely controlled temperatures.
This was once only a professional method, but thanks to devices like the Anova (which I own) and the Joule, it is now much more accessible for home use.
The benefit of cooking sous vide is that it allows you to perfectly cook foods that can be tricky to cook without overcooking.
Things can stay in the water bath for a few hours without overcooking, giving you more options when preparing food.
THE BEST CUTS OF MEAT TO SOUS VIDE:
Precision sous-vide cooking is ideal for cooking a wide variety of meats, including tougher cuts like flap or skirt steak, as well as filet, tenderloin, and rib eye.
I used rib eye steak, which is one of our favorites, in this recipe. We like how the fat enhances the flavor of the meat while also being easily removed when eating.
HOW TO SOUS VIDE RIB EYE?
- Set the Sous Vide Precision Cooker to medium-rare at 133°F (56°C).
- Rub the ribeye steak with oil and season with kosher salt and ground black pepper on both sides.
- Put the seasoned steak in a zip-lock bag and seal it. Using the water displacement technique, seal the bag.
- Cook for 1 hour in a warm water bath with the bag.
- Remove the bag from the water and place it in an ice bath or the refrigerator when the timer goes off.
- Allow it to cool for about 10 minutes.
- Take the steak out of the bag and pat it dry with paper towels. Grill or sear for about 1 minute per side, or until the outside is caramelized. If necessary, season with more salt and pepper.
- Serve by slicing against the grain.
SOUS VIDE RIBEYE SEASONING
This recipe requires no marinade because ribeye steak is a prime-grade tender cut with a lot of marbling. I like to season it with salt and pepper after rubbing it with olive oil.
For the best results, season liberally before sous vide cooking! It’s keto and gluten-free with this simple seasoning! This recipe can be used with both bone-in and boneless ribeye steaks.
HOW TO PREVENT SOUS VIDE BAGS FROM FLOATING?
We don’t want air because it will cause the bag of steaks to float to the surface of the water instead of being fully immersed, causing them to overcook. There are a couple of ways to avoid this:
The Water Displacement Method: This is what I usually do; click here for a step-by-step explanation.
The Weight Method entails weighing down the food, either by placing something like a dull butter knife in the bag with the steak, or by weighing down the top of the bags with something like a waterproof wire rack, pot cover, or whatever.
SOUS VIDE RIBEYE STEAK TEMPERATURE
I prefer my ribeye steak medium-rare to medium, and I typically set the sous vide machine to 135°F/57°C.
If you want to experiment with different levels of doneness, use the chart below:
|Medium Rare||135°F (57°C)|
HOW LONG DOES IT TAKE TO SOUS VIDE RIBEYE?
Ribeye is a tender central cut that does not require a long cooking time.
It takes 45 minutes to sous vide a 1-inch ribeye, 1 hour to sous vide a 1.5-inch ribeye, and 1.5 hours to sous vide a 2-inch ribeye.
CAN YOU OVERCOOK RIBEYE STEAK IN THE SOUS VIDE MACHINE?
Because the temperature stays constant, you can’t “overcook” a steak using the sous vide method, but if you leave the meat in the water bath for too long, the texture can become mushy and won’t taste good.
SEAL THE BAG WITHOUT A VACUUM SEALER
This recipe does not necessitate the use of a vacuum sealer. Ziploc Freezer Bags are ideal for sealing food, whether wet or dry.
The “water displacement method” is used to force all of the air out of the bag by using the pressure from the water.
Simply place your food in the bag and seal all but one corner. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Begin with warm water so that the sous vide takes less time to bring the water to the desired temperature.
- Avoid overfilling the container. There must be sufficient space for water to circulate around the food.
- Allow the meat to rest before searing it. You don’t need an ice bath to stop the cooking process. They will cool a few degrees as they rest and then heat up quickly with a sear. This ensures that you serve a hot steak without overcooking it.
- Before searing the sous vide steak, preheat the skillet or grill. You want to brown the outside of the steak quickly so that you don’t overcook the center.
- Each side should be seared for about 1-2 minutes.
Frequently Asked Questions
Aromatics can be added to the sealed bag, but salt should not be applied to the meat before cooking in the sous vide bath. Salt will toughen the meat’s outer texture and impart a cured meat flavor. Seasoning during the searing step is the best way to adhere flavor to the outer crust of the meat while maintaining a natural steak flavor and texture.
Yes! The food storage bag method can be used. Fill the storage bag halfway with food and seal it halfway, leaving a gap for air to escape. Lower the bag slowly into the water bath and allow the water pressure to push out the excess air. Once the food has been completely submerged and enough air has escaped to keep it from floating, seal the bag the rest of the way and set it aside to cook.
Set the sous vide to the temperature you want (130-degrees for medium-rare). Season the ribeye steaks with salt and pepper, then vacuum seal them using your preferred method (1 steak per bag). Cook for up to four hours (for a 1 1/2-inch thick ribeye steak) (unless you are cooking under 130-degrees).
You don’t have to worry about the steak overcooking because the temperature cannot exceed 129 degrees, and the aromatic flavors will infuse the meat. If you’re in a hurry, the one-hour steak is still incredible and far superior to your average steak.