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Ribeye

Recipe: Sous Vide Ribeye Steaks

When it comes to making restaurant-quality steaks at home, sous vide ribeye is the way to go! With this recipe, you'll learn how to make juicy and tender sous vide ribeye steaks with a perfectly medium-rare center. You'll learn tips for choosing the perfect cut of steak, how long each type of steak should be cooked for, and how to serve your delicious sous vide ribeye steaks finished off with your favorite seasonings and sauces. Try this recipe now and experience an unbeatable dining experience right in your kitchen! 
Prep Time: 15 minutes
Cook Time: 8 hours 10 minutes
Course: Recipes, Western Foods
Cuisine: American
Servings: 1 servings

Ingredients

  • 15 oz. Ribeye 1.5u0022

For the Rub/Seasoning:

  • 1 tablespoon Diamond Crystal Kosher Salt
  • 1 tablespoon ground black peppercorn

For the Sear:

  • 1 tablespoon olive oil (or enough to brush the entire cut and pan)

Optional Seasoning:

  • 1 tablespoon butter (Recommended: Black Truffle Butter)
  • Guerande OR Camargue sea salt (optional)

Instructions

PREPARATION

  • Generously season your ribeye steaks with the rub until you've achieved your desired flavor.
    Season ribeye with garlic powder
  • Trim ribeye steak
  • To bring out the full flavor of your steaks, place them in a sealable bag with generous amounts of thyme, rosemary, and garlic on both sides. Make sure to securely close the bag so all ingredients are safely contained within.
    Place ribeye in bag
  • Seal ribeye in sous vide bag

COOKING DIRECTIONS

  • To achieve a tender texture and MEDIUM-RARE cook, set your Anova cooker to 8 hours at an exact temperature of 130°F. This range should be between 130°-135°F for optimal results. For a firmer texture, reduce the cooking time to 2, 4, or 6 hours according to personal preference. If you like your meat rare/well done, adjust the target temperature to taste: - Rare: 120 to 125 degrees F - Medium: 140 to 145 degrees F
  • Immerse the meat into the sous vide bath and leave it until the cooking process is complete.
    Sous vide ribeye
  • When the desired temperature is achieved, take out your sous vide steaks and place the in an ice bag for around 20-30 minutes (depending on how thick the cut of meat is).
    Cooked ribeye in bag
  • Ice bath ribeye
  • While the meat sits in the ice bath, prepare your grill OR your heat up a cast iron pan, per preference: - If you are using a charcoal grill: to get your grill going, follow the instruction manual for direct cooking and heat to a high temperature with three-quarters or full chimney capacity. Allow the charcoal to 10-15 minutes to become hot. Gather the embers together into a mound, then add extra coal if needed to build an intense blaze. - If you are using a cast iron skillet: Pour about a tablespoon of olive oil into your skillet, and let it heat up on high for 10-15 minutes or until the oil starts to give off smoke.
  • After 20-30 minutes, carefully remove the bag from the ice bath and discard it. Then, with a paper towel, gently take out any herbs or garlic that remain on top of your meat before drying off any excess moisture.
    Cooked ribeye

DIRECTIONS FOR SEARING

  • If you haven't already, brush your grill or cast iron pan with olive oil and then carefully sear the meat for 1-3 minutes on each side (or longer if desired). For those of you who prefer cooking with a coal or gas BBQ, the ideal way to sear your meat is on an open flame - keep the lid up if you like it rarer inside, and close it for medium-done.

FINISHING STEPS

  • Once the desired temperature has been achieved, carefully transfer the meat to a cutting board.
  • Generously season meat with butter (I highly advise trying black truffle salt, but any kind of butter will do).
  • Lightly cover your creation with aluminum foil and let it sit for approximately 5 minutes.
  • For a delicious flavor, season with Guerrande salt and then cut into slices.
    Slicing ribeye

Video

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