Sous Vide Ribeye Steak (2024)

January 9, 2024December 21, 2022 by Erin

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Learn how to make the PERFECT Sous Vide Ribeye Steak. With a timing chart for the perfect rare, medium, or well done steak, plus a delicious compound butter to top it with. You’ll love these tender steaks!

This post was originally updated in 2019. It was updated in 2022 to add new information.

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📋 How to sous vide ribeye steak

🌡 Sous vide ribeye steak temperature

🕕 How long to sous vide ribeye

🔥 How to sear it

🧈 What is compound butter?

✔️ How to make compound butter

⭐️ How to use compound butter

ℹ️ Sous vide FAQs

🍴 What to serve with it

📋 How to sous vide ribeye steak

Season your steak with salt and pepper and place in a plastic bag. Remove the air from the bag and seal using a vacuum sealer or the water displacement method.

Place thesous videin a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your immersion circulator. Heat it to your desired temperature (see below) and place your bag in the water.

🌡 Sous vide ribeye steak temperature

Rare: 120°F (49°C) to 128°F (53°C)
Medium-Rare:129°F (54°C) to 134°F (57°C)
Medium:135°F (57°C) to 144°F (62°C)
Medium-Well:145°F (63°C) to 155°F (68°C)
Well Done:156°F (69°C) and up

Note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons.

Because of this, I prefer to cook my ribeye steak at 130°F for a perfect medium-rare. That way, if I’m out running errands, I don’t need to worry if I leave my steak in the water bath for too long.

🕕 How long to sous vide ribeye

The length of time it takes to sous vide a steak depends on its thickness. Most ribeye steaks will be around 1 1/2 inches thick. Below is a timing chart on the minimum time needed for your ribeye to reach temperature in the sous vide:

Sous vide 1-inch thick (or less) steaks for 40 minutes.
Sous vide 1.5-inch thick (and thicker) steaks for 1 hour.

Note that these instructions will work for other delicious steaks like porterhouse, strip steak, and t-bone steaks as well.

🔥 How to sear it

Remove ribeye steaks from the bag and pat dry with paper towels.
Season with salt and pepper.
Add oil to a large cast iron skillet or heavy pan and heat over high heat. Working one steak at a time, sear steaks 1-minute per side.
Then, using tongs, sear the sides of the ribeye as well, so that a nice crust forms.

I kept the seasonings simple, with just a sprinkle of salt and pepper. But there’s an explosion of flavor at the end when you top your seared steak with a bit of compound butter. ⬇️ ⬇️ ⬇️

🧈 What is compound butter?

Compound butter is butter that is seasoned with fresh herbs and garlic.

✔️ How to make compound butter

Combine softened butter with garlic and fresh herbs
Arrange the butter in the center of a piece of parchment paper or plastic wrap.
Roll the butter into a log.
Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.
Slice into rounds.
Enjoy on steak, or on bread, potatoes, etc.

You can season your butter in so many different ways. My favorite add-ins are garlic, lemon zest and fresh herbs. You can also add a bit of heat by adding in a pinch of cayenne, or some horseradish.

⭐️ How to use compound butter

Remove your seared sous vide steaks to cutting board and top each with about 1 Tablespoon compound butter. Let sit for a few minutes to allow the butter to melt into the steak. Enjoy!

ℹ️ Sous vide FAQs

Is sous vide good for ribeye?

Yes! Sous vide is the best way to ensure a perfectly cooked, tender rib eye steak every time!

How long does it take to sous vide a ribeye?

Sous vide 1-inch thick (or less) steaks for at least 40 minutes, up to 4 hours..
Sous vide 1.5-inch thick (and thicker) steaks for at least 1 hour, up to 4 hours.

Can you overcook in sous vide?

Overcooking is almost impossible with your sous-vide machine. However, it’s best to not leave a 1-inch steak in the water bath for any longer than 4 hours. After that, the meat may break down too much and become mushy. Your steak will never actually “overcook” as the meat will be held at the correct temperature. However, please note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons.

Can you reheat in sous vide?

Yes! One of my favorite parts about sous vide is that you can reheat leftovers with it. It’s the perfect way to reheat a steak or other cut of meat because it will never overcook it.

How do you reheat in sous vide?

Heat your water to just below the original cooking temperature. Reheat using the same cooking chart above (i.e. a 1 1/2-inch thick steak will need to reheat for 1 hour).

🍴 What to serve with it

Here are some great side dish options:

Instant Pot Baked Potatoes
Sour Cream Mashed Potatoes
Roasted Brussels Sprouts with Balsamic Glaze
Glazed Carrots
Roasted Miso Cauliflower
Easy Arugula Salad
MORE —> 50+ of the best sides for steak

🍷 Wine pairings for ribeye steak

Merlot, Pinot Noir, Syrah or agedCabernet.

🥣 Sauce options

Bearnaise Sauce
Bordelaise Sauce
Mustard Sauce for Steak
Steak Diane
Creamy Peppercorn Sauce
Red Wine Sauce
MORE —> my must try steak sauces
OR, try it topped with these sauteed onions or air fryer onions.

🌟 More sous vide cooking recipes

Sous Vide Pork Chops
Sous Vide Homemade Limoncello
Sous Vide Filet Mignon
Sous Vide Infused Vodka
Sous Vide Carrot Ginger Soup
Sous Vide Chicken Breasts
Sous Vide Vanilla Extract

Did you try this sous vide steak?

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Sous Vide Ribeye Steak

Learn how to make the PERFECT Sous Vide Ribeye Steak. With a timing chart for the perfect rare, medium, or well done steak, plus a delicious compound butter to top it with.

4.91 from 21 votes

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Created by Platings and Pairings

Ingredients

2 1 1/2-inch thick ribeye steaks
1 Tablespoon avocado (canola or vegetable oil)
Kosher salt & pepper

Compound Butter:

1/2 cup unsalted butter (at room temperature)
1/4 cup chopped fresh parsley
3 cloves garlic (grated or minced)
Zest of 1 lemon
3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

Set the sous vide to your desired temperature (130-degrees for medium-rare).
Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).
Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours, unless you are cooking under 130-degrees*** (see below).
While the steak is cooking, prepare the compound butter. Combine softened butter with garlic and fresh herbs. Arrange the butter in the center of a piece of parchment paper or plastic wrap. Roll the butter into a log. Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.
Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.
Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.
Remove to cutting board and top with about 1 Tablespoon compound butter. Repeat with second steak. Slice and serve.

Notes

*** Note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Sous Vide

Nutrition

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