This sous vide ribeye steak recipe makes incredibly juicy, evenly cooked ribeye steaks using the precise temperature-controlled water bath method. Perfectly cooked edge-to-edge! 🥩
Take your steak recipes to the next level with this sous vide ribeye recipe. Using the precision low-temperature water bath method produces an incredibly juicy, evenly cooked ribeye with a gorgeous ruby-red interior.
What Is the Sous Vide Method?
This cooking technique involves sealing food in a vacuum-sealed bag and then cooking it in a precisely controlled water bath at a consistent low temperature. The water bath is contained in a bucket or small countertop tub with a sous vide machine, so you can set it and forget it.
By cooking food at a precise temperature for an extended period, sous vide ensures even cooking throughout the entire piece of food. This gentle cooking process is particularly popular for cooking steak to perfection, as it allows you to achieve the perfect steak temperature, from rare to well-done, with minimal risk of overcooking. Plus, because the food cooks gently in its own juices, it tends to be incredibly tender and flavorful.
Ingredients
- â–¢ 2 lbs Ribeye steaks boneless, about 1 lb each
- â–¢ 1 tbsp Kosher salt plus more for serving
- â–¢ 2 to 4 Garlic cloves smashed and peeled
- â–¢ Fresh rosemary
- â–¢ 1 tbsp canola oil or other high heat oil
- â–¢ 2 tbsp compound butter
- â–¢ Freshly ground black pepper
Instructions
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Prep your steak by removing it from the package and patting it dry with a paper towel.
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Season it liberally on all sides with salt.
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Lay the steak on a wire rack over a baking sheet and let it sit in the fridge overnight to dry brine.
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Prepare your water bath and preheat it to 120 degrees with a sous vide immersion circulator.
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Remove the steaks from fridge and place them in a vacuum seal bag with the smashed garlic and rosemary.
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Seal the bag by removing all of the air with a food sealer.
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Place the bag in the preheated water bath and allow the steaks to cook sous vide for 2 hours.
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Remove the steaks from the water bath then remove them from the bags. Keep the garlic and herbs.
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Pat the steaks dry again
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Preheat a large cast iron or carbon steel skillet over medium high heat until just smoking.
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Add the oil to the pan and carefully add the steaks to the pan.
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Sear the ribeye steak for 45 to 60 seconds until a crust forms.
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Add the garlic and herbs, flip the steak and sear the other side.
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If the steaks have a fat cap, use long tongs to flip the steaks and sear that quickly as well.
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Remove the ribeyes from the skillet and top with a dollop of compound butter and sprinkle of flakey salt and pepper.
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Let the steaks rest for 5 to 7 minutes before slicing against the grain into thin strips.
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Serve immediately.