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.
Set the sous vide to your desired temperature (130-degrees for medium-rare).
Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).
Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours, unless you are cooking under 130-degrees*** (see below).
While the steak is cooking, prepare the compound butter. Combine softened butter with garlic and fresh herbs. Arrange the butter in the center of a piece of parchment paper or plastic wrap. Roll the butter into a log. Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.
Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.
Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.
Remove to cutting board and top with about 1 Tablespoon compound butter. Repeat with second steak. Slice and serve.
Notes
*** Note that if you are cooking at below 130°F you should sous vide for no longer than 2 1/2 hours for food safety reasons.