This sous vide ribeye steak recipe makes incredibly juicy, evenly cooked ribeye steaks using the precise temperature-controlled water bath method. Perfectly cooked edge-to-edge! 🥩
Contents
Take your steak recipes to the next level with this sous vide ribeye recipe. Using the precision low-temperature water bath method produces an incredibly juicy, evenly cooked ribeye with a gorgeous ruby-red interior.
Ingredients
- â–¢ 2 lbs Ribeye steaks boneless, about 1 lb each
- â–¢ 1 tbsp Kosher salt plus more for serving
- â–¢ 2 to 4 Garlic cloves smashed and peeled
- â–¢ Fresh rosemary
- â–¢ 1 tbsp canola oil or other high heat oil
- â–¢ 2 tbsp compound butter
- â–¢ Freshly ground black pepper
Instructions
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Prep your steak by removing it from the package and patting it dry with a paper towel.
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Season it liberally on all sides with salt.
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Lay the steak on a wire rack over a baking sheet and let it sit in the fridge overnight to dry brine.
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Prepare your water bath and preheat it to 120 degrees with a sous vide immersion circulator.
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Remove the steaks from fridge and place them in a vacuum seal bag with the smashed garlic and rosemary.
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Seal the bag by removing all of the air with a food sealer.
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Place the bag in the preheated water bath and allow the steaks to cook sous vide for 2 hours.
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Remove the steaks from the water bath then remove them from the bags. Keep the garlic and herbs.
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Pat the steaks dry again
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Preheat a large cast iron or carbon steel skillet over medium high heat until just smoking.
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Add the oil to the pan and carefully add the steaks to the pan.
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Sear the ribeye steak for 45 to 60 seconds until a crust forms.
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Add the garlic and herbs, flip the steak and sear the other side.
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If the steaks have a fat cap, use long tongs to flip the steaks and sear that quickly as well.
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Remove the ribeyes from the skillet and top with a dollop of compound butter and sprinkle of flakey salt and pepper.
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Let the steaks rest for 5 to 7 minutes before slicing against the grain into thin strips.
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Serve immediately.
Nutrition
Serving: 1g | Calories: 318kcal | Carbohydrates: 1g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 1848mg | Potassium: 311mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 192IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 2mg
