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!
1tablespoonolive oil(optional, extra virgin olive oil)
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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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