Well the weekend’s almost here and you have an important celebration coming up – a loved one’s birthday, an anniversary, a promotion. If you want to truly impress – look no further! A beautifully-presented ribeye steak provides that WOW factor and with a sous vide preparation, can be fully-cooked and ready to sear to perfection at just the right time. In this article, we’ll show you how to prepare and sous vide ribeye and sear it off right before serving, and for a little something extra, provide you with a couple of choices for sauces that would each add complexity and depth to an already gorgeous meal.
Using immersive circulation technology, we can bring the water bath to a precise cooking
temperature thereby creating exceptionally consistent results and the most tender meat
imaginable. When cooking an expensive piece of meat like ribeye steak, it is reassuring to have
virtually no risk of overcooking.
Sous Vide Ribeye Steak Recipe
1 16 to 20-ounce bone-in ribeye steak
2 tablespoons extra virgin olive oil
1 sprig of fresh Rosemary
Fresh ground pepper and flake sea salt to taste
2 tablespoons canola or grapeseed oil (or an oil with a high smoke point)
2 tablespoons butter (optional)
Let’s start by preparing our ribeye steak. Be sure to bring it out of the refrigerator at least 30
to 45 minutes before you begin preheating your water. That way, it has a chance to come to
room temperature and will cook more evenly.
Once the meat is room temperature, pat dry and it’s ready to go into a sealing bag or a 1-gallon
zip-top freezer cooking bag. Please make sure that you are using freezer bags that are BPA-free for food safety reasons. Freezer bags are also thicker and less likely to break or leak during the cooking process. (We don’t recommend reusing either type of bag once they’ve
been heated to a high temperature, again, for food safety reasons.)
Add the extra virgin olive oil, fresh Rosemary, and a generous portion of salt and pepper and
seal the bag. The steak should marinate while the water bath is being preheated which will
impart flavor as well as help to tenderize the meat.
PRO TIP: If you are using a less tender cut of meat, add lemon juice to the mixture.
The acid in the juice will do wonders in tenderizing the meat before it’s cooked.
Now it’s time to select the container best suited to hold the water that we’ll be preheating. You
are going to need between five and seven quarts of water, so it will need to be a substantial
vessel. We recommend using a stock pot, a large Dutch Oven, or (a personal favorite) the
insert from an Instant Pot.
Once filled with water, attach the sous vide device ensuring that the water reaches to a midpoint on the circulator between the Min and Max lines.
Setting the temperature and time will be a matter of personal preference since everyone has a
different fondness for how their meat is cooked.
Please use the following chart for guidance:
When the water has reached its programmed temperature, it’s time to submerge the ribeye into
the sous vide container. If you are using a sealing machine, you’re all set. But if you’re using a zip top
bag, you will need to follow these specific instructions to ensure that all the air is released
before the bag is sealed.
Why you ask? Because air is a bad heat conductor and your food
may not cook evenly. If the air is properly evacuated from the bag, then the heat touches the
food directly and you get a better, more efficient result.
With one corner of your freezer bag open, slowly submerge the bag into the water letting the
air escape as the meat is lowered. Again, let as much air out as you can and then seal the bag
and attach to the side of the container with a binder clip or some sort of bracket. This will hold
the meat and allow the water to circulate around it without getting too close to the circulator
which could cause a malfunction of the unit.
SO now what? This is the best part of sous vide cooking – sit back and relax, crack open that novel
you’ve been meaning to get to, or open that bottle of California Zinfandel. Once the meat is
done cooking, you have several hours of leeway to proceed to the final step, searing your delicious sous vide ribeye.
PRO TIP: If you are cooking this in advance, upon completion, submerge in an ice bath
to stop the cooking and refrigerate until you are ready to sear and serve. The searing
will heat the steak and it will still be juicy and flavorful.
Ok, the meat is done and you’re ready for the final cook. Cautiously remove the bag from the
water being careful not to burn yourself…it can happen. Transfer the steak to a plate and let it
rest for five to ten minutes. Once again pat dry to ensure a good crust forms quickly once it’s
placed in the pan. Otherwise you are just steaming the steak and that does not give you a good
Place the canola or grapeseed oil in the cast iron skillet and get piping hot – droplets of water
should hiss and dance when dropped into the center. When ready, place the ribeye steak in the
center of the pan and sear for 30 to 45 seconds, turn and cook on the other side for 30 more
seconds. At this point, add the butter and baste the steak turning very 30 seconds for about
three minutes. Remove from the pan and let rest for an additional five to ten minutes before
Now all that’s needed is some roasted asparagus and maybe some crusty bread…oh, and that
But wait, what about a couple of ideas for some sauce pairings that would be phenomenal with your gorgeous sous vide ribeye steak.
Any of these would be delicious:
2 or 3 tablespoons softened butter
2 cloves garlic finely minced
1 scallion finely sliced
Mix together ingredients and chill.
1 tablespoon softened butter
2 or 3 tablespoons gorgonzola cheese crumbles
1 clove garlic finely minced
Mix together ingredients and chill.
Argentinian Chimichurri Sauce (by far the healthiest option)
½ bunch cilantro
½ bunch flat leaf parsley
2 tablespoons fresh oregano
4 cloves garlic
1 scallion finely sliced
½ teaspoon sea salt
1 chili pepper or ½ teaspoon red pepper flakes
Juice of one lemon or lime
1/3 cup good extra virgin olive oil
Add all ingredients to a food processor and pulse until finely minced together.