How to Sous Vide Ribeye Steak to Perfection (9 Easy Steps)

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When you imagine cooking the perfect steak, what comes to mind?

We picture searing a juicy ribey steak in a cast-iron skillet or throwing it on the grill (with a beer in hand)

However, have you ever tried using the sous vide method for ribeye steak?

This way of cooking steak is a game changer!

In this article, we’ll be teaching you what the sous vide method involves, how it works, as well as how to do it like a pro!

How Does the Sous Vide Method Work?

The sous-vide method involves placing your meat in a vacuum-sealed bag and then leaving the entire bag to cook in a hot water bath.

And if you have a sous-vide precision cooker, then this process is extremely simple.

Because the specialized machine will allow you to easily control the temperature as well as all of the other necessary settings.

If you don’t want to practice with an expensive steak like ribeye, you can try using sizzle steak, to master the art of sous vide.

Why Should You Sous Vide Your Steak?

Sous-vide cooking is excellent if you’re constantly worried about over-or undercooked steak (this sous vide ribeye recipeis super easy).

Plus, it’ll also cook your meat very evenly without you having to constantly flip it — like how you would if you were using a hot skillet.

 Another great thing about using this method is that you can cook all cuts of steak with it.

Be it a ribeye steak, a T-bone steak, London broil, flank steak, or even tenderloin steaks! 

Temperature and Timing Charts for Sous Vide Ribeye Steak

Cuts of steak with more marbling should be cooked for longer than leaner cuts of steak.

Below we have the temperature and timing charts for both marbled and lean steak.

Timing and Temps for NY Strip, Porterhouse/T-Bone, and Ribeye Steaks

Doneness	Temperature	Timings
Blue to Rare	120°F (49°C) to 128°F (53°C)	1 to 2 1/2 hours
Medium-rare	129°F (54°C) to 134°F (57°C)	1 to 4 hours
Medium	135°F (57°C) to 144°F (62°C)	1 to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	1 to 4 hours
Well-done	156°F (69°C) and up	1 to 3 hours

Timing and Temps for Tenderloin Steaks

Doneness	Temperature	Timing
Blue to Rare	120°F (49°C) to 128°F (53°C)	40 minutes to 2 1/2 hours
Medium-rare	129°F (54°C) to 134°F (57°C)	40 minutes to 4 hours
Medium	135°F (57°C) to 144°F (62°C)	40 minutes to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	40 minutes to 3 1/2 hours
Well done	156°F (69°C) and up	1 to 4 hours

Note:
While it’s true that the meat won’t overcook no matter how long you leave it in the hot water.

You still shouldn’t just neglect the cooking time. You can sous vide your steak from frozen, just ensure you follow the steps.

Alternatives for Ribeye

Can’t find it at the butcher or supermarket? Or maybe you can’t afford ribeye

See some substitutes for ribeye here.

How to Cook The Perfect Sous Vide Ribeye Steak (9 Easy Steps)

Step 1: What Temperature Should The Sous Vide Be For Ribeye?

Preheat your sous vide machine by placing your sous vide machine into your pot of water and setting it to the target temperature.

There is a table above which will help you decide what temperature to set the water bath too.

. If you’re a little unsure about the exact temperature you should be aiming for, then here’s a helpful temperature guide:

• For rare steaks, you’ll want the water temperature to be at 120 ℉
• For medium-rare ribeye steaks, you’ll want the water temperature to be at 140℉
• For medium well-done ribeye steaks, you’ll want to set the temperature to 145 ℉
• For well-done ribeye steaks, you’ll want the heat setting to be at 156 ℉

Step 2: Season Your Ribeye Steaks

First, you’ll want to season and tenderize the steak. There are so many different spices and herbs that you can use for this step.

However, if you’re struggling to come up with a marinade, then we’d like to suggest that you season the steak with some:

• Black pepper
• Coarse sea salt or just kosher salt
• Fresh rosemary or some store-bought rosemary sprigs
• Garlic clove
• Tablespoon of butter or herb butter
• A dash of chili powder
• Olive oil or Extra virgin olive oil

Step 3: Seal The Steak in a Bag

Now you want to place your steak in a vacuum bag or zip lock bag.

If you’re using a vacuum sealer, ensure that it has properly sealed as you don’t want any water entering the bag.

Step 4: Cook Your Steak

Place your steak into the pot of water and start your kitchen timer.

You will know if your vacuum-sealed bad are properly sealed if the steak sinks to the bottom of the pot.

Step 5: Remove The Steak From The Sealed Bag

Remove the ribeye from your sealed bag and let it dry on a paper towel-lined cutting board.

Optional – Sear Your Steak

Everyone loves a steak that has a nice golden-brown crust.

Unfortunately, your steak will not have a nice brown sear on it when you’re done sous viding it. If you want this finish you need to sear it.

Step 6: Preheat Your Pan

Heat your grill or cast iron pan over high heat. If you’re using a cast iron pan or skillet add a tablespoon of butter or oil.

Step 7: Sear Your Steak

During the searing process, you can also feel free to add in some extra tablespoons of butter, some more fresh herbs, or an extra garlic clove.

See an in-depth resource on how to sear your steak here.

Step 8: Flip Your Steak

After 15 seconds flip your steak. Then continue to flip every 10 -20 seconds until you have a crusty brown sear on your steak.

Make sure you also get the edges of the steak.

Step 9: Rest Your Steak

Make sure you allow your steak to rest for at least 10 – 15 minutes

Sous Vide Rib Eye Recipe

 Can I Still Sous Vide Steak if I Don’t Have a Sous Vide Machine?

The answer is ‘yes!

Considering that these powerful cooking appliances and machines can easily cost a couple of hundred dollars, it’s understandable if it’s not exactly in your budget.

After all, you might just want to try out the method. And who knows if you’ll be using this cooking method often enough to justify the machine’s price?

Luckily, to sous video something, all you’ll need is a large enough pot of water. Just fill the pot with water, set it to boil on the stovetop, and make sure that you’ve got proper vacuum-sealed bags on hand.

While you may not need to invest in complex sous vide machine, you will still want to fork out a little bit of money for a decent food vacuum sealer.

You’ll want to seal up all of your food bags properly, because at no point during the cook should your piece of meat be in direct contact with the boiling water. You want to sous vide the steak, not boil it.

Another tool that you’ll want to buy is a meat thermometer. Instead of cooking your steak based on a timing range, you should keep an eye on the internal temperature of the entire steak.

You will also want to have a digital thermometer on hand. This is just so that you’ll be able to tell how hot your water is. (But you won’t need to use a separate digital thermometer if you’re working with a proper sous vide machine. They already come with a built-in thermometer.)

Struggling to Decide What You Should Serve With Sous Vide Steak?

So now that you’ve got the delicious steak sorted, what about the rest of the meal?

Fret not!

Here are some easy yet tasty recipe ideas that will pair nicely with your tender sous vide steak.

• Garlic butter smoked mushrooms
• Smoked asparagus with parmesan 
• Gratineed tomatoes with asiago and fresh herbs

Other Foods You Can Sous Vide?

Here is some other food you can sous vide

Here are some ideas for your next meal. 

• Salmon
• Tri Tip
• Brisket
• Beef Shanks
• London Broil

Other Ways to Cook Ribeye

Smoked Ribeye

Smoking ribeye is a great way to add some more flavor to your steak it. See the method for smoking and searing ribeye here.

If you have a specific type of grill or smoker, chances are there is a recipe for it.

Smoked ribeye on a Traeger

Smoked ribeye on a Pit Boss

Now that you know how to sous vide a steak,!

Be sure to try out all sorts of different marinades that involve lots of varying spices and herbs.

The combinations are endless!

Plus, now that you won’t have to focus on flipping the steak, or standing watch over it!

You can spend more time discovering how to create all sorts of different rubs and marinades.

Smoke On!

Charlie

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