How to Sous Vide Ribeye for the Ultimate Steak Experience
This Sous Vide Ribeye recipe ensures a perfectly cooked, juicy steak with a flavorful crust. By combining dry brining and precise sous vide cooking, you’ll create a restaurant-quality meal at home.
Ingredients
Scale
- 1 ribeye steak, 1.5 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon high-smoke-point oil (e.g., grapeseed or avocado oil)
- 1 tablespoon butter (for basting)
- 1 sprig fresh thyme (for basting)
- 1 garlic clove, smashed (for basting)
Instructions
- Step 1 – Generously coat the ribeye with kosher salt. Let it rest for at least 45 minutes or up to 48 hours in the refrigerator to allow the salt to penetrate and tenderize the meat. After brining, season with cracked black pepper and garlic powder, if using.
- Step 2 – Set your sous vide machine to 129°F for medium-rare. Place the seasoned ribeye in a vacuum-sealed bag and ensure it’s sealed tightly. Submerge the bag in the water bath and cook for 1 hour for a steak 1.5 inches thick.
- Step 3 – Remove the ribeye from the bag and pat it dry with paper towels. Heat a cast-iron skillet until it’s smoking hot, then add the high-smoke-point oil. Sear the steak for 1-2 minutes on each side until a golden-brown crust forms.
- Step 4 – In the last minute of searing, add butter, fresh thyme, and the smashed garlic clove to the skillet. Baste the steak with melted butter and herbs for added flavor.
- Step 5 – If your steak is thicker than 1.5 inches, preheat your oven to 400°F. After searing, transfer the steak to the oven for 3-5 minutes to ensure even cooking.
- Step 6 – Remove the ribeye from the skillet or oven and let it rest on a wire rack for 5 minutes. This allows the juices to redistribute, making the steak as juicy as possible.
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