Sous vide utilizes precise temperature control to cook food gently in vacuum-sealed bags immersed in hot water. This allows the ribeye steak to cook evenly from edge to edge, preventing the overcooking that can lead to dryness.
Cooking ribeye steak sous vide gives you several advantages over traditional high-heat searing:
- Precise doneness – With sous vide, you can cook ribeye steak to the exact degree of doneness you prefer, from rare to well-done. No more guessing about whether it’s medium or medium-well!
- Tender and juicy – The ribeye cooks in its own juices, becoming exceptionally moist and tender. The intramuscular fat melts into the meat, creating delicious flavor and texture.
- Convenience – Once sealed, sous vide ribeye steak cooks hands-off. You can even prep it the night before.
- Food safety – Cooking for longer periods at lower temperatures pasteurizes the meat, eliminating food safety concerns about bacteria.
By harnessing the power of sous vide for ribeye steak, you can achieve restaurant-quality results with ease at home.
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Preparing Your Ribeye for Sous Vide
Proper preparation is key to sous vide ribeye steak success:
Choosing the Right Cut of Ribeye
Look for a well-marbled prime or choice grade ribeye steak that is 1 to 2 inches thick. The generous marbling provides rich beefy flavor when melted during sous vide cooking. Avoid lean ribeyes, as they can become dried out.
Seasoning Your Ribeye Steak
Season the steak simply with just salt and pepper to highlight the natural flavor of the beef. Or enhance it with garlic, rosemary, thyme and other herbs and spices. Searing after sous vide cooking will further boost the seasoning.
Vacuum Sealing the Ribeye
Seal the seasoned ribeye steak in a vacuum bag, removing all air. This protects the meat during sous vide cooking. You can also use zip-top bags if you submerge them carefully.
Now the ribeye is ready for sous vide magic!
Sous Vide Ribeye Cooking Times and Temperatures
The benefit of sous vide is you have a broad window of time to achieve the perfect level of doneness. The temperature, rather than duration, determines whether the ribeye is rare or well-done.
Rare Ribeye Steak
- Temperature: 120°F to 125°F
- Time: 1 to 4 hours
At 120°F to 125°F, the ribeye remains red and cool in the center, for those who like their steak on the rarer side. Cook for at least 1 hour to pasteurize.
Medium-Rare Ribeye Steak
- Temperature: 130°F to 135°F
- Time: 1 to 4 hours
This temperature range yields a warm red center that many find to be the prime balance of juicy and tender. Cook for at least 1 hour to pasteurize.
Medium Ribeye Steak
- Temperature: 135°F to 145°F
- Time: 1 to 4 hours
The center is pink with this temperature range, suited for those who like their steak on the medium side. Pasteurize for at least 1 hour.
Medium-Well Ribeye Steak
- Temperature: 145°F to 155°F
- Time: 1 to 4 hours
A slight hint of pink remains in the middle at this temperature. Cook for a minimum of 1 hour to pasteurize thoroughly.
Well-Done Ribeye Steak
- Temperature: 155°F+
- Time: 1 to 4 hours
Cooking to 155°F+ results in fully brown ribeye steak with no pink bits, for those who like well-done. Go for at least 1 hour to pasteurize fully.
The sous vide ribeye steak can be held for up to 4 hours without the texture deteriorating. This means you can prep it in the morning for dinner or have it ready anytime guests arrive!
Finishing Your Sous Vide Ribeye Steak
After sous vide cooking at the desired temperature, the ribeye steak needs a quick sear to finish it.
Searing the Ribeye Steak
Remove the ribeye from the bag and pat dry thoroughly. Sear it for 1 to 2 minutes per side in a hot cast iron skillet with oil or butter. This caramelizes the outside into a flavorful, browned crust.
Resting the Ribeye Steak
Let the ribeye steak rest for 5 minutes before slicing into it. Resting allows juices redistribute evenly throughout the meat.
Serving Suggestions for Sous Vide Ribeye
The rich sous vide ribeye steak pairs wonderfully with:
- Compound butters – Béarnaise, garlic herb, blue cheese, etc.
- Loaded baked potatoes
- Sautéed mushrooms
- Roasted asparagus
Take your sous vide ribeye steak to the next level by enhancing it with delicious sides and toppings!
Frequently Asked Questions about Sous Vide Ribeye
Can You Sous Vide Frozen Ribeye Steak?
Yes, sous vide cooking can safely thaw and cook frozen ribeye steak. The low temperature thaws the meat gently without temperature spikes that breed bacteria. Just add 1 to 2 hours to the cooking time.
How Long Can You Sous Vide Ribeye Steak?
Sous vide ribeye steak holds up well for extended cooking. Thanks to the precise temperature control, the meat remains tender without overcooking for up to 4 hours or more.
What Are the Best Sous Vide Machines for Cooking Ribeye Steak?
You don’t need fancy equipment to sous vide ribeye steak. An inexpensive immersion circulator works great. For larger cuts or frequent cooking, invest in a higher capacity sous vide precision cooker.
Conclusion: Enjoying Your Perfectly Cooked Sous Vide Ribeye Steak
From preparation to serving, sous vide delivers ribeye steak cooked exactly as you please with foolproof results. With this complete guide, you have all the information needed to make this wonderfully tender and flavorful cut of beef using the incredible sous vide cooking method. Savor the mouthwatering ribeye steak that this superior technique makes possible in your own kitchen!
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