Go Back
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.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Cuisine American
Servings 1 person

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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