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Luscious Sous Vide Ribeye Steak Recipe [2022] (So Tender)

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 5 minutes
  • Yield: 4 servings 1x


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 remind you of the ones you’ve had at your favorite steakhouse.


  • 2 ribeye steaks 1 ½-inch thick
  • kosher salt to taste (I used about 2 teaspoons)
  • ground black pepper to taste (I used about 1 teaspoon)
  • 1 tablespoon olive oil divided
  • 2 tablespoons butter
  • fresh rosemary optional


  1. Preheat the sous vide cooker: Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to 135°F (57°C).
  2. Season the ribeye steak by rubbing it with 1/2 tablespoon oil on both sides. Season with salt and pepper to taste.
  3. Sous vide the steak: Place the seasoned ribeye in a zip-top bag, seal all but one corner, and slowly place it in a pot of cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
  4. Place the bag in the sous vide container’s water bath. Make sure the steak is completely submerged while the bag’s seams are above the water.
  5. Remove the bag from the water bath and place it in an ice bath or refrigerator when the timer goes off. Allow it to cool for about 10 minutes.
  6. Sear the steak: Take the steak out of the zip-top bag and pat it dry with paper towels. (It is critical to completely dry the surface.)
  7. If necessary, season with additional salt and pepper.
  8. Melt the butter in a cast-iron skillet over medium-high heat. When the remaining oil and butter are very hot, add them. When the butter has melted, add the steak and, if desired, the rosemary. Sear for 1-2 minutes on each side, or until nicely browned.
  9. Serve with potatoes and vegetables, sliced against the grain.
  • Category: Beef
  • Method: Sous Vide
  • Cuisine: French


  • Serving Size: 4 servings
  • Calories: 216kcal
  • Sugar: 1g
  • Sodium: 297mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Carbohydrates: 1g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 61mg

Keywords: Sous vide ribeye steak, sous vide recipe, ribeye steak recipe, sous vide ribeye, sous vide steak

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