|
Prepare Time |
Cook Time |
Total Time |
|
10 minutes |
1.5 hours |
1 hours and 40 minutes |
Traditional methods, such as grilling or pan-searing, often leads to steaks being undercooked or overcooked, and even experienced chefs can mess it up sometimes. The sous vide cooker is definitely a lifesaver, especially for those just starting out. By vacuum-sealing the steak and submerging it in a temperature-controlled water bath, you’re guaranteed to get an evenly cooked and perfectly juicy steak every time. So, this recipe will share detailed steps on how to sous vide ribeye steak.
Ingredients:
- Ribeye steak, ideally 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Garlic cloves
- Fresh herbs
- Butter
- Oil
- Garlic powder (optional)
- Onion powder (optional)
- Smoked paprika (optional)
Equipment:
- Sous vide cooker machine
- Water bath container
- Vacuum sealer
- Tongs or grill spatula
- Large skillet or cast iron pan
The Benefits of Sous Vide Ribeye Steak
Sous vide is an amazing cooking technique since it’s almost impossible to overcook food. You can achieve the desired doneness for a vacuum-sealed ribeye steak by cooking it slowly in a water bath at a precise temperature for a set time. And, because the temperature is controlled, you can get consistent doneness every time. Plus, the long low-temperature cooking helps the marinade to soak into the steak, maximizing its flavor and richness.
Sous Vide Ribeye Steak Time Temp Chart
Sticking to the times and temperatures in the chart below will help you cook perfectly tender and juicy ribeye steak. Feel free to fine-tune it within the range to suit your taste. If you’re using an INKBIRD sous vide machine, it simplifies everything with preset recipes, so you just need one tap to get it right.
|
Doneness |
Temperature |
Time |
|
Rare |
120°F ~ 128°F / 49°C ~ 53°C |
1 to 2.5 hours |
|
Medium-rare |
129°F ~ 134°F / 54°C ~ 57°C |
1 to 4 hours |
|
Medium |
135°F ~ 144°F / 57°C ~ 62°C |
1 to 4 hours |
|
Medium-well |
145°F ~ 155°F / 63°C ~ 68°C |
1 to 3.5 hours |
|
Well-done |
156°F / 49°C and up |
1 to 3 hours |
How to Sous Vide a Ribeye Steak?
Step 1: Fill the water bath container with enough water, making sure it covers the steak but stays below the max level of your sous vide cooker.
Step 2: Preheat the water to your desired temperature based on the time and doneness chart provided above. Or, if you have an INKBIRD sous vide cooker, you can easily choose from various doneness levels right on the machine or through the app, and adjusting the time and temperature is just a single tap away.
Step 3: Season your steak with salt, pepper, and any herbs or spices you prefer. I like to keep it simple with just salt, freshly grounded pepper, and a sprig of rosemary for that natural flavor.
Step 4: Place the seasoned ribeye steak in the vacuum bag and seal it up. If you don’t have vacuum sealer, just use the water displacement method to get it sealed.
Step 5: Submerge the sealed steak into the preheated water bath and set the timer according to the chart provided. I usually go for a medium-rare ribeye steak, which is at 140℉ (60℃) for about 1.5 hours. I don’t recommend cooking the steak for over 4 hours, as this softens its muscle fibers and makes it taste less like meat.
Step 6: Remove the steak from water bath and gently pat them try with paper towels.
Step 7: Heat your cast iron skillet or pot over high heat and add plenty of oil. I would recommend canola or avocado oil. Heat until it starts to smoke.
Step 8: Sear the ribeye steak on the fatty side first, then flip and cook for roughly 1 minute on each side. If you haven’t added butter yet, add it into the skillet about 30 seconds before the steaks finish cooking to give them a richer texture.
Step 9: Transfer the steak to a cutting board and let it rest for 3 minutes. Slice against the grain and serve right away.
FAQs
Why sous vide ribeye steak?
Here are some advantages of cooking ribeye steak sous vide:
- Cook evenly for consistent results
- Ensure tender and moisture steaks
- Enhance the flavor of marinade
- Easily achieve desired rare and medium-rare doneness
How long to sous vide a ribeye steak?
Cooking a ribeye steak sous vide usually takes between 1 to 4 hours, depending on the thickness of the steak and the desired doneness. If you don’t cook it long enough, it might not cook evenly or could be undercookedm but leaving it too long can break down the meat fibers and make it overly tender.
Can I sous vide a frozen ribeye steak?
Yes, you can sous vide frozen ribeye steak straight from the freezer without thawing it first. Just remember to adjust the cooking time since it’s frozen. Usually, adding an extra hour to the standard cooking time works well. For more info, take a look at: Can You Sous Vide Frozen Steak?
