Sous Vide Boneless Ribeye Steak

Steakhouse results without the high price, this sous vide boneless ribeye recipe is tender, juicy and packed with flavor. You just need a few simple ingredients, and the sous vide guarantees evenly cooked steaks prepared to your liking every time! 

Seriously, you guys, perfectly cooked steaks couldn’t be easier with the sous vide! If you’re new around here, the sous vide is by far our preferred way to cook a steak.

This sous vide sirloin and sous vide filet mignon are definite favorites! And if you're looking for a fancy meal, this sous vide prime rib or sous vide beef tenderloin are incredible!

We enjoy most cuts of beef cooked to medium rare, and this is sometimes difficult to achieve with other cooking methods. There’s a short window to hit that sweet spot!

With sous vide cooking, since you set the temperature of the water bath, you have much more control over how your food is cooked. And overcooking is far less likely.

Since the sous vide takes care of cooking the steaks, you have time to prepare delicious side dishes like these sour cream mashed potatoes and air fryer carrots. You can also make it surf and turf by adding sous vide scallops, sous vide shrimp or sous vide lobster tail!

Check out this complete sous vide steak guide!

Why this sous vide steak recipe works

• The sous vide takes the guesswork out of cooking steak. The temperature of the water bath (which you set) determines how well your steak is done. It’s that easy!
• Ribeye steak is an expensive cut of beef so you want to cook it the way you like it. Using the sous vide ensures you won’t waste your money!
• You get better than steakhouse results with the sous vide at a much lower cost. And, you get to enjoy it in the comfort of your own home (hello comfy pants)!
• This recipe is easy to make! You just need a few ingredients and 2 hours in the water bath before a quick sear in a hot skillet.

Other sous vide beef recipes

What are ribeye steaks?

Ribeyes are taken from the rib primal section of the cow. It’s the same area where prime rib is taken from.

Ribeye steaks have a lot of marbling so they’re rich, tender and juicy. They’re sold as boneless and bone-in and are usually readily available at grocery stores and butcher shops.

Ingredients

For the full list of ingredients and quantities, refer to the recipe card at the bottom of the post.

You'll need boneless ribeye steaks for this recipe. I usually buy steaks that are at least 1-inch thick. For the best flavor, look for thick steaks with plenty of marbling, which creates a more tender and juicy steak.

I recommend using unsalted butter as the steaks are well seasoned with salt.

As for the garlic, I highly recommend sous vide garlic or roasted garlic cloves as opposed to garlic powder. I do not recommend using fresh garlic cloves for food safety purposes.

For an earthy flavor, I like to add fresh sprigs of thyme to the beef as it cooks. If you don’t have fresh thyme, try using fresh oregano or marjoram.

Lastly, you’ll need avocado oil (or another high smoke point oil) for searing the steaks before serving.

Step by step instructions to make sous vide ribeye steak

1. Season the steaks with salt and pepper and let sit in the fridge, uncovered, overnight.

2. Heat a sous vide water bath to 127°F. Place the steaks in a vacuum seal bag with the thyme, garlic powder and butter.

3. Seal and cook in the water bath for 2 hours.

4. Remove steaks from the bag and pat dry.

5. Heat a cast iron skillet over high heat and add the avocado oil. (You can also sear them on the grill). Sear steaks for about 45-60 seconds, until a crust forms. Flip the steak over and sear the other side. Remove the steaks and serve.  

We love this steak served with sous vide mashed potatoes and sous vide broccoli or sous vide asparagus for a complete meal!

Sous vide ribeye temperatures

The recipe calls for cooking ribeye to 127°F. This will result in a medium-rare steak that’s tender and juicy. If you prefer your steaks cooked another way, refer to the table below, adapted from Serious Eats.

Expert tips

1. For even cooking, you’ll want the steaks sealed in the bag in a single layer. If they’re overlapping, they will not cook evenly. 
2. Properly removing air from the bag is an important step to keep bacteria out of the bag and safely cook your meat.
3. Air may get in the bag and cause the bag to float. If this happens, just open the bag, let the air out and reseal it.
4. To prevent floating, you can also use sous vide weights or something heavy to weigh down the bag.
5. For the best crust, use a paper towel to dry the surface of the steaks before searing them in the skillet.
6. The skillet should be super hot before adding the steaks so they brown and form a crust quickly without overcooking.
7. To prevent overcooking, you only want to sear the steaks for 45-60 seconds per side. Any longer and they may cook beyond your desired level of doneness.
8. Instead of searing the steaks in a hot skillet, you can also grill them over high heat until a crust forms.

Frequently asked questions

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