Simplify your life with this Sous Vide Angus Ribeye Steak Recipe! We selected a thick marbled boneless ribeye to showcase how awesome sous vide cooking is. If you are tired of overcooking beautiful cuts of meat, this cooking technique is for you!
What's better than a perfectly cooked medium-rare steak? If you are tired of overcooking ribeye ends, we got you covered!
The term sous vide is a technique for cooking food, by vacuum sealing and immersing in temperature-controlled water.
With so many precision cookers on the market, which one do you choose? The one I recommend and use is the Anova Precision Cooker. I have used it for years, and it still performs like a champ!
I highly recommend the YouTube channel Chef Steps for anyone diving into the fun and exciting world of Sous Vide. These guys will show you how to sous vide anything.
I love to set it and forget it because I have things to do like making my Air Fryer Smashed Brussels Sprouts for a side. The steak can hang out in the water bath for 4 hours. Right before dinner, get your cast-iron pan ripping hot and pan-sear the ribeye.
Serve this boneless ribeye with my apple cranberry salad, Sous Vide Corn On The Cob, or a side of air-fried sweet potatoes.
Jump to:
- Why sous-vide your steak?
- Ingredients
- How to make sous vide steak
- What is the best cut for sous vide steak?
- How to buy a good Ribeye steak
- Steak Sous Vide Temperature Chart
- Swaps and Substitutions
- Equipment
- Can you reheat in Sous Vide?
- Chef Tips
- Frequently Asked Questions
- Other recipes you might love...
- 📖 Recipe
- 💬 Comments
Why sous-vide your steak?
- Perfectly cooked steak every time! Use my temperature below as a resource for cooking a ribeye the way you like.
- You are not at the mercy of the steak. Sous Vide allows you to step away until your guest arrives or until dinner is ready. You have the flexibility to hold your meat at the same temperature for 4 hours. The reverse sear only takes 30 seconds per side and is melt in your mouth delicious.
- Meat is cooked evenly from edge to edge. With traditional approaches, the steak will be medium-rare in the center but more well done around the exterior.
Ingredients
Boneless Ribeyes - I like to get my ribeye steaks from Whole Foods Market. Make sure to get at least 1-inch thick steaks. The best type of ribeye steaks has a high-fat content.
How to make sous vide steak
Step 1: Bring ribeye steaks to room temperature and season with salt and pepper.
Step 2: Whisk balsamic vinegar, olive oil, garlic, and herbs into a small bowl to make the quick marinade.
Step 3: Place ribeye steaks into a ziplock bag and mix with the marinade. Preheat sous vide to 134 degrees.
Step 4: Submerge the ziplock bag into the water bath. Use a binder clip to secure.
Step 5: Remove ribeye steak from the hot water bath. Heat a large cast-iron pan until ripping hot!
Step 6: Sear steak for 30 seconds a side with a bit of avocado oil and butter. Add in herbs and garlic for more flavor.
What is the best cut for sous vide steak?
Any steak will work depending on the thickness of the cut. Sous vide will cook your steak to your desired temperature, and the reverse sear is just for flavor and color. A thin steak will overcook with a quick sear.
Ask your butcher for at least a 1-inch thick steak. I find that a 16-ounce ribeye is a perfect size for me.
How to buy a good Ribeye steak
- Choose grass-fed over grain-fed. Grass-fed is a healthier choice of meat, considering the diet. Cows are allowed to roam free and consume a healthy diet. Grain-fed cows consume a diet of soy, corn, and other grains.
- Understand the USDA beef grades. Prime, Select, and Choice are the three USDA beef grades. Prime is expensive but has the most marbling making it the best ribeye quality.
- Look for marbling. White flakes of fat equal a delicious steak. You will find that Prime ribeyes will have high amounts of marbling.
- Thickness. Cook a ribeye just the way you like with a thick cut.
- Boneless vs Bone-in. Typically any meat cooked on the bone is more tender. I find that boneless ribeyes are just as tasty.
Steak Sous Vide Temperature Chart
- Rare Sous Vide Steak 120° - 128°
- Medium-rare 129° - 134°
- Medium - 134° - 144°
- Medium-well - 145° - 155°
- Well - 156° and up
Swaps and Substitutions
- Steak - Fillets, NY strips, Ribeye, and Porterhouse are all sous vide friendly. Make sure whatever steak you select is at minimum 1-inch thick.
- Marinade - To simplify this recipe, there is no need for the marinade. I use it for the balsamic flavor that pairs perfectly with the steak. Season with salt + pepper and bag it up with a tablespoon of fat. (Butter or Oil)
- Fats - Adding a little bit of fat to your ziplock bag will make anything you cook moist. Butter, olive oil, and animal fat are great options.
- Bags - If you have a vacuum sealer like a FoodSaver, that works the best. Alternatively, ziplock bags work great too.
Equipment
- Sous Vide
- Cast Iron Skillet
- Plastic Container
Can you reheat in Sous Vide?
Sous vide method works great for reheating your meat too. Start by placing your leftover steak into a ziplock bag with 1 tablespoon of butter. Remove as much air as possible and seal tight.
Heat a pot of water between 120 - 130° F. Submerge ziplock or vacuum-sealed bag into the water bath for 5-8 minutes.
Gently warming your ribeye sous vide, it will be tender and juicy.
Chef Tips
- Go heavy on the salt. Most people under-season steaks. I know it may feel like a lot of salt, but you are working with a thick piece of meat.
- Rest ribeye for 10 minutes before searing. Allowing to steak to cool down will prevent you from overcooking when searing.
- Pat dry with a paper towel. Soaking up the juice will yield great crust when searing.
- Slice against the grain for a juicy and tender slice.
- If you plan on using a frozen ribeye, make sure to season the steak before freezing.
- Start with hot water so your precision cooker can reach its desired temperature quickly.
Frequently Asked Questions
Yes, you can cook frozen steak sous vide, and it's great for meal prep. Season steak with salt + pepper, and if you are using a marinade, add this in. Seal ziplock bags or vacuum seal them and freeze. I like to add 30 minutes to the cooking time when starting from frozen.
There is a debate on when to season your meat. I season my steak before cooking sous vide. I suggest experimenting on your own. Season one steak before and one steak after the sous vide process. Some people believe seasoning before can make your steak tough.
Searing a steak after sous vide helps adds texture to the outside of the food. Having that exciting contrast in texture is what makes a steak so good.
It depends on how large of a container you are using. For every steak (1-inch thickness) in size, you need 1 gallon of water. If you are cooking 4 steaks sous vide, you will need 4 gallons of water.
Other recipes you might love...
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek Instagram, Facebook, and Pinterest!
📖 Recipe
sous vide angus ribeye steak
Ingredients
- 2 16oz Ribeye Steaks boneless
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 clove garlic chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 2 tablespoons avocado oil for searing
- 2 tablespoons butter for searing
Instructions
- Fill a medium-sized pot or container with water, attach the sous vide precision cooker, and set the temperature to 134°F.
- Season steak with salt and pepper on both sides.
- Whisk balsamic vinegar, olive oil, garlic, thyme, and rosemary.
- Place ribeye's into a resealable bag or vacuum seal bag. Pour the marinade into the bag and remove as much air as possible and seal.
- Once the temperature has reached 134°F, place the sealed bag inside the water bath and set the timmer for hours. Use a clip to secure the ziplock bag to the side of your container, making sure the steak is submerged underwater.
- When the timer goes off, transfer steaks to a large plate, allowing them to rest.
- In a large cast-iron skillet over high heat, add 2 tablespoons of avocado oil and 2 tablespoons of butter.
- When the butter starts foaming, sear steaks for 30 seconds on one side. Add in a rosemary and thyme sprig with a few cloves of garlic for added flavor. Flip the steaks and cook for 30 seconds on the other side.
- Transfer steak to a plate and enjoy!
Video
Notes
Steak Sous Vide Temperature Chart
- Rare Sous Vide Steak 120° - 128°
- Medium-rare 129° - 134°
- Medium - 134° - 144°
- Medium-well - 145° - 155°
- Well - 156° and up
How to buy a good Ribeye steak
- Choose grass-fed over grain-fed. Grass-fed is a healthier choice of meat considering the diet. Cows are allowed to roam free and consume a healthy diet. Grain-fed cows consume a diet of soy, corn, and other grains.
- Understand the USDA beef grades. Prime, Select, and Choice are the three USDA beef grades. Prime is expensive but has the most marbling making it extra tender.
- Look for marbling. White flakes of fat equal a delicious steak. You will find that Prime ribeyes will have high amounts of marbling.
- Thickness. Cook a ribeye just the way you like with a thick cut.
- Boneless vs Bone-in. Typically any meat cooked on the bone is more tender. I find that boneless ribeyes are just as tasty.
mikecleavenger
Sous vide cooking is a game-changer. I love how my steaks come out perfectly cooked every time.