Sous Vide Ribeye Steak

Learn how to make the PERFECT Sous Vide Ribeye Steak. With its precise cooking technique, this recipe guarantees a juicy and tender steak every time. Ideal for special occasions or a cozy dinner at home, the sous vide method elevates this classic dish with minimal effort. Plus, the addition of a flavorful compound butter makes this steak truly irresistible.

Why You’ll Love This Recipe

• Perfectly Cooked Every Time: Sous vide ensures your ribeye steak reaches the exact doneness you desire, whether it’s rare, medium, or well-done.
• Flavorful Compound Butter: The garlic and fresh herbs in the butter add a burst of flavor that complements the rich taste of the ribeye.
• Easy Preparation: Minimal hands-on time means you can focus on other dishes while your steak cooks to perfection.
• Versatile for Any Occasion: Whether it’s a weeknight dinner or a festive gathering, sous vide ribeye steak impresses guests and family alike.
• Healthier Option: Cooking sous vide locks in moisture without added fats, making it a healthier way to enjoy steak.

Tools and Preparation

To achieve the best results with your sous vide ribeye steak, having the right tools is essential. Here’s what you’ll need:

Essential Tools and Equipment

• Sous vide immersion circulator
• Vacuum sealer or resealable plastic bags
• Large pot or container for water bath
• Cast iron skillet
• Tongs
• Parchment paper or plastic wrap

Importance of Each Tool

• Sous vide immersion circulator: This tool maintains precise water temperature for consistent cooking results.
• Vacuum sealer: Sealing your steaks ensures they cook evenly and retain their juices during the sous vide process.
• Cast iron skillet: Ideal for achieving that perfect sear on your steak after sous vide cooking.

Ingredients

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.

For the Ribeye Steak

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

For the 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

How to Make Sous Vide Ribeye Steak

Step 1: Prepare Your Sous Vide

Set the sous vide to your desired temperature (130-degrees for medium-rare).

Step 2: Season and Seal

Season ribeye steaks generously with salt and pepper. Vacuum seal each steak using your preferred method (one steak per bag).

Step 3: Cook the Steak

Cook in the water bath for 1 hour (for 1 1/2-inch thick ribeye steaks), up to four hours if desired. Avoid cooking under 130-degrees.

Step 4: Make Compound Butter

While your steak is cooking, prepare the compound butter. Combine softened butter with grated garlic and fresh herbs in a bowl. Arrange this mixture in the center of parchment paper or plastic wrap. Roll into a log shape and refrigerate for about an hour or freeze for 15 minutes until firm.

Step 5: Sear Your Steaks

Once cooked, remove ribeye steaks from vacuum bags and pat dry with paper towels. Season lightly with salt and pepper again.

Step 6: Heat Oil

In a large cast iron skillet, add oil and heat over high heat. Sear each steak individually for about one minute per side. Use tongs to sear all sides of each ribeye.

Step 7: Serve

Transfer the steaks to a cutting board and top with approximately one tablespoon of compound butter on each. Slice as desired and serve immediately.

How to Serve Sous Vide Ribeye Steak

Serving sous vide ribeye steak can elevate your dining experience. With its tender texture and rich flavor, it pairs wonderfully with various sides and garnishes that enhance its taste.

Pair with Fresh Salad

• A light, crisp salad with mixed greens, cherry tomatoes, and a vinaigrette dressing complements the richness of the steak.

Add Creamy Mashed Potatoes

• Silky mashed potatoes seasoned with garlic and herbs provide a comforting side that balances the savory flavors of the ribeye.

Top with Compound Butter

• The garlic herb compound butter melts beautifully over the hot steak, adding an extra layer of flavor that enhances every bite.

Serve with Grilled Vegetables

• Seasonal grilled vegetables such as asparagus, bell peppers, and zucchini offer a colorful and nutritious accompaniment.

Create a Steak Sandwich

• Slice the ribeye thinly and serve it on crusty bread with fresh greens and a smear of garlic aioli for a delicious sandwich option.

Pair with Red Wine Reduction Sauce

• A rich red wine reduction sauce (made with fruit juice) drizzled over the steak adds complexity and depth to the overall dish.

How to Perfect Sous Vide Ribeye Steak

Perfecting your sous vide ribeye steak involves attention to detail. Follow these tips to achieve consistently great results.

• Choose Quality Meat: Start with high-quality ribeye steaks for the best flavor and tenderness.
• Use Proper Seasoning: Generously season your steaks with kosher salt and freshly cracked black pepper before sealing.
• Monitor Cooking Time: Stick to cooking times based on thickness; for 1 1/2-inch steaks, cook for about one hour.
• Preheat Your Sous Vide: Ensure your water bath is at the desired temperature before placing in the steaks for consistent cooking.
• Sear Immediately After Sous Vide: Pat dry your steaks before searing them in a hot pan to develop that perfect crust without steaming.
• Experiment with Herbs: Try different herbs in your compound butter to customize flavors according to your preference.

Best Side Dishes for Sous Vide Ribeye Steak

Complementing your sous vide ribeye steak with tasty side dishes enhances the meal. Here are some excellent options:

1. Garlic Roasted Potatoes: Crispy on the outside and fluffy inside, seasoned with garlic and herbs make an ideal pairing.
2. Cauliflower Gratin: Creamy cauliflower baked until golden provides a rich side that contrasts well with steak.
3. Green Beans Almondine: Tender green beans sautéed with almonds add crunch and freshness to balance the meal.
4. Quinoa Salad: A protein-packed quinoa salad mixed with diced vegetables offers a healthy and satisfying choice.
5. Creamed Spinach: Richly flavored creamed spinach is a classic side that works beautifully alongside ribeye steak.
6. Sweet Potato Fries: Baked or air-fried sweet potato fries provide a sweet contrast to savory steak while adding color to your plate.
7. Balsamic Glazed Brussels Sprouts: Roasted Brussels sprouts drizzled with balsamic glaze add both sweetness and acidity to complement the dish.
8. Wild Rice Pilaf: A flavorful rice pilaf cooked with herbs adds texture and nutty flavor that pairs well with steak.

Common Mistakes to Avoid

When cooking Sous Vide Ribeye Steak, a few common errors can impact the final result. Here are some mistakes to watch out for.

• Not Preheating the Water Bath: Ensure your sous vide machine is preheated to the desired temperature before adding the steak. This prevents uneven cooking.
• Skipping Seasoning: Don’t forget to season your ribeye steak with salt and pepper before sealing. Proper seasoning enhances flavor significantly.
• Overcooking or Undercooking: Pay attention to timing! A ribeye steak should cook for at least 1 hour but can be left in the water bath for up to 4 hours for perfect tenderness.
• Failing to Dry Before Searing: After sous vide cooking, pat the steaks dry with paper towels before searing them. Moisture can prevent a good crust from forming.
• Using Low-Quality Ingredients: The quality of your ribeye steak matters. Choose fresh, high-quality cuts for the best flavor and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store cooked sous vide ribeye steak in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Sous Vide Ribeye Steak

• For longer storage, freeze the cooked steaks.
• Wrap them tightly in plastic wrap or vacuum-seal them, keeping them safe from freezer burn. They will last up to 3 months in the freezer.

Reheating Sous Vide Ribeye Steak

• Oven: Preheat your oven to 250°F (120°C). Place the steak on a baking tray and warm for about 20-30 minutes until heated through.
• Microwave: Use a microwave-safe dish covered with a lid. Heat on medium power in short intervals of 30 seconds until warmed through.
• Stovetop: Sear briefly in a hot pan over medium-high heat for about 1-2 minutes per side, just enough to warm without overcooking.

Frequently Asked Questions

Here are some common questions about Sous Vide Ribeye Steak that may help you understand this cooking method better.

What is Sous Vide Ribeye Steak?

Sous vide ribeye steak is a cooking method where the meat is sealed in a bag and cooked slowly in a water bath at a precise temperature, resulting in tender and juicy steak.

How long do I cook Sous Vide Ribeye Steak?

For a ribeye steak that is 1.5 inches thick, cook it for at least 1 hour and up to 4 hours depending on your desired doneness level.

What temperature should I set my sous vide for medium-rare?

Set your sous vide machine to 130°F (54°C) for perfectly cooked medium-rare ribeye steak.

Can I add seasonings when using sous vide?

Yes! Seasonings can be added prior to vacuum sealing your ribeye steak for enhanced flavor during cooking.

How do I achieve a perfect sear after sous vide cooking?

After sous vide cooking, ensure you pat your steak dry completely before searing it in a hot skillet with oil for about one minute per side.

Final Thoughts

Sous Vide Ribeye Steak is not only easy to make but also incredibly flavorful and tender. This cooking method allows for perfect results every time, making it an excellent choice for special occasions or weeknight dinners. Feel free to customize your compound butter with different herbs or spices to suit your taste!