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sliced sous vide ribeye in a pan
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5 from 4 votes

Sous Vide Steak

Learn how to sous vide a steak following my Sous Vide Steak recipe! This is a delicious sous vide ribeye, ready with minimal effort and cooked to perfection.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: how long to sous vide steak, sous vide recipes, sous vide steak, sous vide steak recipe
Servings: 1 steak
Calories: 1587kcal
Author: Isabel Laessig

Equipment

Ingredients

  • 18 oz. Boneless Ribeye 1-1 ½ inch thick; 18-20 oz.
  • 1 Rosemary Sprig
  • 4 Tablespoons Butter
  • Coarse Salt
  • Coarse Black Pepper

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Fill sous vide tub with water and heat the water to 130°F. Meanwhile, season your steak on both sides with salt and pepper.
    seasoned ribeye ready to seal and sous vide
  • Place the steak in a bag with a sprig of rosemary. Vacuum seal the bag or tightly squeeze all of the air out if you do not have a vacuum sealer.
    seasoned ribeyes in vacuum sealed bag
  • Once the water reaches 130°F, place the bagged steak in the water bath. Clip it to the edge of the tub to keep it submerged in the water. Cook for 2 hours.
    seasoned ribeyes in water bath
  • After 2 hours, remove the bag from the water and dry it off. Place it in the refrigerator for a few minutes (optional). In the meantime, heat a skillet - preferably cast iron - to high heat on the stove. Once hot, remove the steak from the bag and add it to the pan with the butter and rosemary. Sear for 3-5 minutes on the first side, then flip and sear another 3-5 minutes.
    sous vide steak in a cast iron pan with fresh herbs
  • Allow your steak to rest 5-10 minutes before slicing against the grain and serving. Enjoy!
    sliced sous vide ribeye in a cast iron pan

Notes

  • You can cook as many steaks that your water can fit. It is an awesome way to have perfect steak dinners without having to worry about over-cooking the meat.
  • For an even easier searing process, add a few tablespoons of avocado oil, then your butter. The oil helps to prevent the butter from burning and still has great flavor.
  • You can forgo the process of putting the steak in the fridge. This is just a great way to prevent the meat from turning gray and potential overcooking during the sear. Or, you could even place them in the fridge overnight and have the steaks ready for dinner the next day. Just give it a good sear before serving.
  • Feel free to add some thyme or any other herbs and spices you wish to the steak.

Nutrition

Serving: 1steak | Calories: 1587kcal | Carbohydrates: 0.02g | Protein: 103g | Fat: 132g | Saturated Fat: 69g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 52g | Cholesterol: 465mg | Sodium: 267mg | Potassium: 1368mg | Fiber: 0.01g | Vitamin A: 79IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 9mg