Sous Vide Ribeye  Steaks

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.  You’ll love these tender steaks!

Why you'll LOVE Sous Vide Ribeye Steak: 

INGREDIENTS for Sous Vide Ribeye 

– thick ribeye steaks – avocado oil – salt & pepper Compound Butter: – unsalted butter – fresh parsley – garlic – lemon zest – fresh chopped herbs (rosemary, tarragon, basil, thyme) – kosher salt – black pepper

Sous vide ribeye steak temperatures:Rare: 120°F (49°C) to 128°F (53°C) – Medium-Rare: 129°F (54°C) to 134°F (57°C) – Medium: 135°F (57°C) to 144°F (62°C) – Medium-Well: 145°F (63°C) to 155°F (68°C) – Well Done: 156°F (69°C) and up More tips and details on the blog post

How To Sear The Steaks: 1. Remove ribeye steaks from the bag and pat dry. 2. Season with salt and pepper.

3. Add oil to a large heavy pan and heat over high heat. Sear steaks 1-minute per side. 4.Then, using tongs, sear the sides of the ribeye as well, so that a nice crust forms.



More Sous Vide Recipes to Try!

Full recipes at