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Medium-rare ribeye steak cut into slices.

Sous Vide Ribeye

Sous Vide Ribeye is tender, juicy and packed with flavor. You just need a few ingredients and the sous vide guarantees evenly cooked steaks every time!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 8 hours
Total Time 10 hours 10 minutes
Servings 2 people
Calories 838kcal


  • 1 ½ pounds boneless ribeye about 2 medium to large steaks
  • 1 tablespoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves smashed
  • 2 sprigs fresh thyme
  • butter
  • 2 tablespoons avocado oil for searing


  • Season the steaks with salt and pepper and let sit in the fridge, uncovered, overnight.
  • Heat a sous vide water bath to 127F degrees.
  • Place the steaks in a vacuum seal bag with the garlic cloves, thyme and butter.
  • Seal and cook in the water bath for 2 hours.
  • Remove steaks from the bag and pat dry.
  • Heat a cast iron skillet over high heat and add the avocado oil. (You can also sear the steaks on a grill).
  • Sear the steaks for about 45-60 seconds per side, until a crust forms.
  • Remove and serve.


  1. For even cooking, you’ll want the steaks sealed in the bag in a single layer. If they’re overlapping, they will not cook evenly. 
  2. Properly removing air from the bag is an important step to keep bacteria out of the bag and safely cook your meat.
  3. Air may get in the bag and cause the bag to float. If this happens, just open the bag, let the air out and reseal it.
  4. To prevent floating, you can also use a sous vide sinker weight or something heavy to weigh down the bag.
  5. For the best crust, use a paper towel to dry the surface of the steaks before searing them in the skillet.
  6. The skillet should be super hot before adding the steaks so they brown and form a crust quickly without overcooking.
  7. To prevent overcooking, you only want to sear the steaks for 45-60 seconds per side. Any longer and they may cook beyond your desired level of doneness.
  8. Instead of searing the steaks in a hot skillet, you can also grill them over high heat until a crust forms.


Serving: 8ounces | Calories: 838kcal | Carbohydrates: 2g | Protein: 69g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Cholesterol: 208mg | Sodium: 3666mg | Potassium: 937mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 6mg