Sous Vide Rib Eye Recipe

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Sous vide rib eye is juicy, tender and delicious. This is a steak you’ll want to eat every night. A beefy, juicy rib eye that you can cook sous vide at home. It’s tender and juicy and so perfectly delicious that you’ll want to eat it every night.

Sous Vide Ribeye Recipe
Sous Vide Ribeye Recipe

Sous Vide Rib Eye Recipe

The Rib-Eye is a popular lean cut of steak. Ribeye is usually served roasted, but roasting it will not give you that perfectly cooked result throughout.
This sous vide rib eye recipe will perfectly cook the beef throughout. We'll finish with a good roast on a live flame to bring out as much flavor as possible.
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Cuisine American
Servings 1 person


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • BBQ Grill or Skillet


  • 1 Rib Eye Steak
  • 1 Rosemary Branch
  • 1 Garlic Clove
  • 1 Ground Chili Pepper
  • 1 Thyme
  • 3 tbsp Olive Oil
  • 1.7 Ounces Butter (50 g)
  • 1 tbsp Parsley
  • 1 tsp Cumin
  • 1 Salt and Pepper


  • Start by setting the sous vide cooker at 55°C /131°F. While the water is being heated, let's prep the rib eye.
  • Start by placing the rib eye steak inside the vacuum seal bag. Add the olive oil, rosemary branch, thyme and ground chili to your preferred taste.
  • Crush the garlic, and insert it inside the vacuum bag too. This will enhance the overall flavor.
  • Seal the bag and cook in the sous vide container for 2 hours.
  • When the rib eye is done cooking, open up the vacuum bag, and take the rib eye out.
    Place on the BBQ grill or skillet to sear roast the steak and keep the juices inside. Remember that the rib eye is already cooked perfectly inside, so we just need to add the roasted flavor on the outside.
  • Now the rib-eye steak is ready to be enjoyed.


A different finishing touch that adds extra flavors is to sautée the rib-eye steak in a large pan with the butter, parsley, cumin, salt and pepper.
Either way you finish it, serve with a salad and vegetables as great side options. 
Keyword Beef, Rib Eye

The Rib Eye Cut of Beef Overview

The rib eye cut is one of the most popular cuts of beef, and it’s easy to see why. It’s big, juicy, and tastes great! 

The rib eye cut is considered the most tender cut of beef. This is because it has a higher percentage of fat than other cuts. 

The ribeye cut is often served medium rare or well done.  

Why Sous Vide Rib Eye?

Sous vide cooking is becoming increasingly popular among chefs and home cooks alike. Sous vide is a method of cooking where foods are sealed in vacuum bags and cooked in a water bath at precise temperatures for long periods of time. The result is perfectly cooked meats, vegetables, and seafood.

Sous vide rib eye steak is cooked by placing it in a vacuum sealed pouch and cooking it sous vide style. The result is a perfectly medium rare steak that is juicy and flavorful. It’s perfect for entertaining because it cooks evenly and doesn’t dry out.

Sous Vide Rib Eye Seasoning

Before cooking the sous vide ribeye steak, you can season it. with your choice of ingredients. 

You can sprinkle the meat with lemon pepper seasoning or just add kosher salt and black pepper. I like to add herbs and spices to the bag with the rib eye steak. I usually use whatever fresh herbs I have around, but garlic works well too.

Sous Vide Rib Eye Time and Temperature

A general time and temperature guideline for cooking rib eye steaks at home is provided here. Steak cuts vary by their size, shape, texture, flavor, and price.

Steak times and temperatures will also vary depending upon the steak’s thickness.

Medium-Rare129-134ºF / 54-57ºC1 to 4 hoursJuicy, tender, and still pink
Medium135-144ºF / 57-62ºC1 to 4 hoursLess Juicy, less tender, pink center
Medium-Well145-155ºF / 63-68ºC1 to 3 hoursBarely any juice, tougher cut, barely pink
Well Done156-170ºF / 69-76ºC 1 to 3 hoursAlmost no juice, tough meat, no pink 

Can You Overcook the Rib Eye in Sous Vide?

Yes and no when it comes to the possibility of overcooking a rib eye steak. It’s very difficult to overcook because sous vide is about cooking at a precise temperature, so technically it shouldn’t overcook.

But technically, if you leave the rib eye cooking for much longer than the recommended time, the meat will become very tough and not edible. 

Searing the Sous Vide Rib Eye Steak

Searing rib eye steak will lock in all the juices from cooking sous vide. You can sear using a kitchen torch or a skillet that’s been heated to really high temperatures.

A high temperature is necessary to quickly sear the outside of the steak without further cooking the interior of the steak. The ribeye is already perfectly cooked with sous vide, so you want to make sure you don’t cook it even more. 

To preserve the doneness level, pat the steak dry with paper towels before searing. That will help to prevent the steak from further cooking as the sear dries the outside of the steak. 

Only sear each side of the rib eye steak for 45-60 seconds. That will give your rib eye a nice crust. 

Here are some other great sous vide recipes to try:

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