This sous vide ribeye steak recipe is a foolproof way to get a perfectly tender, juicy, and flavorful steak for your family dinner every time! All you have to do is season the steak, seal it in a vacuum seal bag, then let the sous vide machine take over! You're going to love how straightforward and easy the process is and how each bite of steak will melt in your mouth!
Best Sous Vide Ribeye Steak Recipe
Sous vide is an incredibly easy and stress-free way to achieve a wonderfully tender and restaurant-quality ribeye steak. The process involves sealing the steak in a vacuum bag and cooking it in a temperature-controlled water bath to your desired level of doneness.
Whether you use an immersion circulator or an Instant Pot that has the sous vide setting, you'll get a perfectly cooked edge-to-edge steak every time! Finish it by doing a quick reverse sear on a cast iron skillet and you'll be amazed by the results!
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If you're looking for a tasty steak condiment to pair with your sous vide ribeye steak, check out my garlic butter sauce, red wine reduction sauce, and blue cheese steak sauce recipes!
🥘 Sous Vide Ribeye Steak Ingredients
You'll only need 4 simple ingredients for this recipe! You can use your favorite steak seasoning or check out my savory homemade blend.
- Ribeye Steak - 8 ounces of ribeye steak (at least 1" thick).
- Steak Seasoning - 1-2 teaspoons of steak seasoning.
- Fresh Thyme- 2 sprigs of fresh thyme (optional).
- Olive Oil - 1 tablespoon of olive oil (optional, extra virgin olive oil).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍽️ Equipment Required To Sous Vide Ribeye Steak
There are two different methods to sous vide a ribeye. You can either use an immersion circulator (sous vide machine) or an Instant Pot that has the sous vide setting.
Sous Vide Machine
If you have a sous vide machine, here is the list of equipment that you'll need for this recipe!
- Sous vide machine aka water oven or immersion circulator
- Large sous vide plastic water container or large stockpot for the hot water bath
- Vacuum bag and vacuum sealer or a seal-able plastic bag
- Cast iron skillet to sear the steak or a heavy-bottomed frying pan
- Kitchen Tongs to flip the steak
Instant Pot
If you have an Instant Pot, check to see if it has the sous vide setting - not all Instant Pots do. If so, here are the tools that you'll need!
- Instant Pot with sous vide setting
- Vacuum bag and vacuum sealer or a seal-able plastic bag
- Cast iron skillet to sear the steak or a heavy-bottomed frying pan
- Kitchen Tongs to flip the steak
🌡️ Temperatures & Times
Here is a helpful chart that breaks down the cooking time required to reach your preferred level of doneness as you sous vide the ribeye. If you are cooking under 130°F (54°C) then you should cook no longer than 2 ½ hours for food safety reasons.
| Level Of Doneness | Internal Temperature | Cooking Time |
| Extra-Rare to Rare | 120°F (49°C) to 128°F (53°C) | 1 - 2 ½ hours |
| Medium-Rare | 129°F (54°C) to 134°F (57°C) | 1 - 4 hours (2 ½ hours at most if under 130°F/54°C) |
| Medium | 135°F (57°C) to 144°F (62°C) | 1 - 4 hours |
| Medium-Well | 145°F (63°C) to 155°F (68°C) | 1 - 3 ½ hours |
| Well-Done | 156°F (69°C)+ | 1 - 3 hours |
🔪 How To Sous Vide Ribeye Steak
I've included two methods that you could use and both are easy and straightforward to follow! It will all depend on whether you have a sous vide machine or an Instant Pot with the sous vide setting!
This recipe makes 1 ribeye steak, however, you can cook more steaks at the same time using the same method (*see notes)!
Sous Vide Machine
- Prep. Pour water into the sous vide container or fill a large stockpot. Then preheat your sous vide machine to 130°F (54°C) (for a medium-rare steak) or set it to the correct temperature to obtain your selected level of doneness. *See the temperature chart in the post for the different cooking temperatures.
- Season. Prepare your 8 ounces of steak by liberally seasoning it with 1-2 teaspoons of steak seasoning (try my favorite recipe, or use your favorite store-bought brand) on all sides. If desired, set the optional 2 sprigs of fresh thyme on top of your steak.
- Seal steak. Put your ribeye in a vacuum seal bag and fully seal it with a vacuum sealer. Alternatively, you can put it in a seal-able storage bag and leave a tiny space open in a corner and dip the bag in a large bowl of water, then displace any excess air before sealing the bag fully.
- Cook. Place the steak into the water and submerge the bag fully by either using clips to secure it to the sides of the sous vide container or a large stockpot. Alternatively, you can place a plate or bowl on top to prevent the steak from floating. Cook the ribeye for 1-3 hours (depending on how long you like your steak cooked). Then, proceed to the searing step.
Instant Pot
- Prep. If your Instant Pot has the sous vide setting, place the trivet rack in the bottom of your Instant Pot, then fill the inner pot with water ⅔ of the way.
- Season steak. Season the 8-ounce ribeye liberally with 1-2 teaspoons of steak seasoning on each side. If desired, set the optional 2 sprigs of fresh thyme on top of your steak.
- Seal. Place the ribeye in a vacuum seal bag with a vacuum sealer or put it in a sealable plastic bag and displace the air fully by using the same method above.
- Cook. Set the temperature to 130°F (54°C), then press the 'hour' button and set the cooking time for 2 hours (for medium-rare) or choose your desired cooking temperature and time. Seal the lid of your Instant pot and cook the ribeye. Proceed to reverse sear your steak.
Reverse Sear
- Rest. Carefully take out your ribeye from the water bath. Rest the steak for 10-15 minutes before you start searing.
- Heat oil. Heat 1 tablespoon of extra virgin olive oil (EVOO) oil in a cast iron skillet or large frying pan over high heat on the stovetop. While you are waiting for the oil to shimmer, remove your ribeye from the bag and pat it dry with a few paper towels.
- Sear steak. Sear the ribeye for 30-60 seconds on each side or until the crust becomes golden brown in color. (*If you sear for more than 60 seconds, you might overcook your steak so time and watch it carefully).
- Slice and serve. Take the steak off the skillet with tongs and sprinkle it with some extra salt if desired. Slice and serve immediately, your steak does not need to rest when cooked sous vide.
Serve this delicious steak with a few of your favorite steakhouse sides like my steakhouse creamed spinach and mashed potatoes. For more ideas, check out my full post on what to serve with ribeye steak! Enjoy!
💭 Angela's Tips & Recipe Notes
- If you'd like, you can baste the steak with butter as it sears in the skillet. Place a few tablespoons of butter, fresh herbs/aromatics, and/or garlic. As the steak is searing, ladle or spoon the melted butter over it.
- I use 1 ribeye steak in this recipe, but you can cook more steaks at the same time if needed. Either use a separate bag for each individual steak or you can place them in a single layer in one large bag.
- It's very important that the steak does not obstruct the machine's intake or output areas of the machine if you're using an immersion circulator (sous vide machine) for this recipe.
- Avoid the steak's texture from becoming mushy by not cooking the steak longer than 4 hours. Cooking it longer will cause the muscle fibers to break down too much and will result in an undesirable texture.
🥡 Storing & Reheating
Place any leftover ribeye steak in an airtight container and refrigerate for up to 4 days. You can also freeze your leftover steak by first wrapping it in plastic wrap, then storing it in a freezer-safe container or heavy-duty storage bag in the freezer for up to 4 months.
Reheating Sous Vide Ribeye Steak
To achieve the best results, cook the steak the same way by sous vide at 130°F (54°C) for 5 minutes, or until heated through to your preference. After that, reverse-sear the steak on each side in a hot skillet to restore the crust.
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❓ Recipe FAQs
Yes! You can absolutely use a frozen ribeye steak for this recipe, you'll just need to add an extra hour to the cooking time.
A ribeye steak will take anywhere from 1-4 hours to sous vide. It will depend on what level of doneness you prefer your steak to be and the thickness of the steak too.
I recommend always seasoning your steak before you vacuum seal it and cook it in the hot water bath. The seasoning will help bring out the flavor of your steak as it's cooking in its own juices in the sealed bag.
🥩 More Delicious Steak Recipes
- Steak Diane - This elegant and rich steak recipe features a perfectly seared steak and a delicious creamy sauce!
- Baked New York Strip Steak - Bake your New York strip steaks and they'll taste just like the ones you get from a 5-star restaurant!
- Blue Steak - This extra rare steak recipe is one of the most delectable ways to enjoy a steak dinner!
- Pan-Seared Chuck Steaks - These pan-seared steaks are done in 18 minutes and will impress anyone who tries them!
- Grilled T-Bone Steak - My perfectly grilled T-bone steak is tender, juicy, and loaded with savory flavor!
- Bavette Steak - Bavette steak is a wonderfully tender cut of meat and great for any night of the week!
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📖 Recipe Card
Sous Vide Ribeye Steak
Ingredients
- 8 oz ribeye steak (at least 1" thick)
- 1-2 teaspoon steak seasoning
- 2 sprigs fresh thyme (optional)
- 1 tablespoon olive oil (optional, extra virgin olive oil)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sous Vide Machine
- Pour water into the sous vide container or fill a large stockpot. Then preheat your sous vide machine to 130°F (54°C) (for a medium-rare steak) or set it to the correct temperature to obtain your selected level of doneness. *See the temperature chart in post for the different cooking temperatures.
- Prepare your steak by liberally seasoning it with steak seasoning (try my favorite recipe, or use your favorite store bought brand) on all sides. If desired, set the optional 2 sprigs of fresh thyme on top of your steak.
- Put your ribeye in a vacuum seal bag and fully seal it with a vacuum sealer. Alternatively, you can put it in a seal-able storage bag and leave a tiny space open in a corner and dip the bag in a large bowl of water, then displace any excess air before sealing the bag fully.
- Place the steak into the water and submerge the bag fully by either using clips to secure it to the sides of the sous vide container or a large stockpot. Alternatively, you can place a plate or bowl on top to prevent the steak from floating. Cook the ribeye for 1-3 hours (depending on how long you like your steak cooked). Then, proceed to the searing step.
Instant Pot
- If your Instant Pot has the sous vide setting, place the trivet rack in the bottom of your Instant Pot, then fill the inner pot with water ⅔ of the way.
- Season the ribeye liberally with steak seasoning on each side. If desired, set the optional 2 sprigs of fresh thyme on top of your steak.
- Place the ribeye in a vacuum seal bag with a vacuum sealer or put it in a seal-able plastic bag and displace the air fully by using the same method above.
- Set the temperature to 130°F (54°C), then press the 'hour' button and set the cooking time for 2 hours (for medium-rare) or choose your desired cooking temperature and time. Seal the lid of your Instant pot and cook the ribeye. Proceed to reverse sear your steak.
Reverse Sear
- Carefully take out your ribeye from the water bath. Rest the steak for 10-15 minutes before you start searing.
- Heat 1 tablespoon of extra virgin olive oil (EVOO) oil in a cast iron skillet or large frying pan over high heat on the stove top. While you are waiting for the oil to shimmer, remove your ribeye from the bag and pat it dry with a few paper towels.
- Sear the ribeye for 30-60 seconds on each side or until the crust becomes golden brown in color. (*If you sear for more than 60 seconds, you might overcook your steak so time and watch it carefully)
- Take the steak off the skillet with tongs and sprinkle it with some extra salt if desired. Slice and serve immediately, your steak does not need to rest when cooked with a sous vide.
Notes
- If you'd like, you can baste the steak with butter as it sears in the skillet. Place a few tablespoons of butter, fresh herbs/aromatics, and/or garlic. As the steak is searing, ladle or spoon the melted butter over it.
- I use 1 ribeye steak in this recipe, but you can cook more steaks at the same time if needed. Either use a separate bag for each individual steak or you can place them in a single layer in one large bag.
- It's very important that the steak does not obstruct the machine's intake or output areas of the machine if you're using an immersion circulator (sous vide machine) for this recipe.
- Avoid the steak's texture from becoming mushy by not cooking the steak longer than 4 hours. Cooking it longer will cause the muscle fibers to break down too much and will result in an undesirable texture.
- To store: Place any leftover ribeye steak in an airtight container and refrigerate for up to 4 days. You can also freeze your leftover steak by first wrapping it in plastic wrap, then storing it in a freezer-safe container or heavy-duty storage bag in the freezer for up to 4 months.
- To reheat: To achieve the best results, cook the steak the same way by sous vide at 130°F (54°C) for 5 minutes, or until heated through to your preference. After that, reverse-sear the steak on each side in a hot skillet to restore the crust.
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