This sous vide ribeye is absolutely loaded with flavor. The seasoned ribeye steak is cooked low and slow until tender, juicy, and delicious. Then it's quickly pan-seared and served with sautéed bell peppers to complete the meal. Best of all, making sous vide ribeye steak has never been easier!
Table of Contents
Ingredients You'll Need
- Ribeye steak- I used one steak that was just under two pounds.
- Salt and pepper- to add flavor.
- Olive oil- for pan searing.
- Roasted red bell peppers and garlic- for sauteeing to serve with the steak.
- Ciboulette and sea salt flakes- for garnish.
How To Make Sous Vide Ribeye Steak
1. First, season the ribeye steak with kosher salt and pepper on all sides. Then, place the steak in a sous vide bag and remove the air with a vacuum sealer. Once you've sealed the bag, fully submerge it in the sous vide bath with the sous vide immersion circulator in it. Set the temperature to 130°F and let the ribeye sous vide for 2 hours.
2. Remove the steak from the bag once it's cooked and place it on a paper towel-lined plate. Pat the meat completely dry with paper towels.
3. Take out either a large cast iron skillet or a stainless steel skillet and set it on the stove over medium heat. Add the olive oil and sear the steak on both sides until it's golden brown. This should only take a couple of minutes per side.
4. Remove the seared steak from the skillet and add the garlic and roasted peppers. Let them sauté for a couple of minutes until the peppers become tender. Serve the ribeye steak with your peppers, ciboulette, sea salt flakes, and freshly ground black pepper. Enjoy!
Sous Vide Ribeye Temperature and Time
I like to cook my steak to a medium rare temperature, so I set the sous vide machine to 130°F. You can cook yours to any doneness you want! The amount of time will depend on how thick your steak is.
- Rare: 120°F-125°F for 2.5 hours.
- Medium rare: 130°F-135°F for 1-4 hours.
- Medium: 140°F-145°F for 1-4 hours.
- Medium well: 145°F-150°F for 1-3.5 hours.
Storage and Reheating Instructions
Store any leftover steak in an airtight container, and it'll stay good in the fridge for up to 3-4 days. Alternatively, if you want your steak to last even longer, you can freeze it wrapped in plastic wrap and keep it in a freezer-safe bag or airtight container for up to 3 months.
I've found the best way to reheat steak without drying it out is in the oven. So, to reheat your ribeye, just transfer it to a baking dish with a wire rack on top so the steak cooks evenly. Then you'll want to reheat the steak at 300°F for about 10-15 minutes or until it's warmed through.
More Sous Vide Recipes
- Sous vide ribs
- Sous vide chuck roast
- Sous vide mashed potatoes
- Sous vide London broil
- Sous vide burger
- Sous vide prime rib
- 1 Ribeye Steak (1 ½ - 2 lbs)
- salt and pepper
- 2 tbsp. olive oil
- 2 garlic cloves, thinly sliced
- 1 cup roasted red bell peppers
- 2 tbsp. ciboulette, thinly sliced
- sea salt flakes
- Season the ribeye with salt and pepper.
- Place it in a plastic bag and remove the air with a vacuum sealer.
- Fully submerge the bag in the water and sous vide for 2 hours at 130°F.
- Remove the ribeye from the bag and place on a separate plate. Pat it dry with kitchen towels.
- In a skillet over medium heat, add the olive oil and sear on both sides until golden brown, just a couple of minutes per side.
- In the same skillet, add the garlic and roasted pepper.
- Serve the ribeye steak with peppers, ciboulette, and sea salt flakes.
Amount Per Serving: Calories: 813Total Fat: 44gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 95mgSodium: 1057mgCarbohydrates: 67gFiber: 3gSugar: 4gProtein: 37g