Go Back
+ servings
These Sous Vide Ribeye Steaks are cooked in a warm water bath to perfection and then butter-basted quickly in the skillet for a beautiful and flavorful brown crust. It’s so tender, juicy and really simple to make at home. It will remind you of those at your favorite steak house.
Print

Sous Vide Ribeye Steak

These Sous Vide Ribeye Steaks are cooked in a warm water bath to perfection and then butter-basted quickly in the skillet for a beautiful and flavorful brown crust. It’s so tender, juicy and really simple to make at home. It will remind you of those at your favorite steak house.
Course Dinner, Main Course
Cuisine French
Keyword Sous Vide Rib Eye, Sous Vide Ribeye Steak, Sous Vide Steak
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Izzy

Ingredients

  • 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

Instructions

  • Preheat the sous vide cooker: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 135°F (57°C).
  • Season the ribeye: Rub the steak with 1/2 tablespoon oil on both sides. Season with salt and pepper.
  • Sous vide the steak: Place the seasoned ribeye in a zip-top bag, then seal all but one corner of the bag, and slowly place it in a pot filled with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
  • Place the bag into the water bath in the sous vide container. Make sure the steak is fully submerged while the seams of the bag are above the water.
  • When the timer goes off, remove the bag from the water bath and transfer it to an ice bath or refrigerator. Let it chill for about 10 minutes.
  • Sear the steak: Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (It’s important to dry the surface completely)
  • Season with more salt and pepper if necessary.
  • Place the cast-iron skillet on medium-high heat. Once very hot, add the remaining oil and butter. When the butter is melted, add the steak and optional rosemary. Sear about 1-2 minutes per side until nicely browned.
  • Slice against the grain and serve with potatoes and veggies.