Sous Vide Ribeye: Perfectly Juicy in Just 2 Hours!

By:

Christina R. Jones

July 12, 2025

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Picture this: Your knife glides through a perfectly pink ribeye, juices pooling on the plate, edges caramelized to crispy perfection. That was me four years ago when I first tried sous vide cooking – and let me tell you, I freaked out over how ridiculously good it was! As someone who’s burned more steaks than I’d care to admit, discovering sous vide felt like cheating. It’s foolproof temperature control that gives you restaurant-worthy results every single time (seriously, I’ve tested this on dinner parties where people thought I’d hired a chef). Now I’m obsessed with sharing how this method transforms even supermarket ribeyes into something spectacular.

Why You’ll Love This Sous Vide Ribeye

Listen, I know what you’re thinking – isn’t sous vide just some fancy chef technique? But trust me, this method is a total game-changer for home cooks. Here’s why:

Tender like butter: That precision temperature means zero guesswork – just melt-in-your-mouth perfection from edge to edge
Juicy guarantees: Say goodbye to dry steaks forever (the sealed bag locks in every delicious drop)
Foolproof timing: Can’t hover over the stove? The water bath does the work while you sip wine
Restaurant magic: Get that fancy steakhouse crust with just 60 seconds of searing – I swear it’s easier than scrambling eggs

The best part? Even my overcooking-prone brother can’t mess this up. That’s the sous vide miracle!

Sous Vide Ribeye Ingredients

Here’s everything you’ll need to make the most insanely good ribeye of your life:

1 ribeye steak (go for 1.5 inches thick – trust me, it makes all the difference)
1 tablespoon kosher salt (the big flakes cling better)
1 teaspoon freshly ground black pepper
2 cloves garlic, minced super fine (or use a press like I do when I’m lazy)
2 sprigs fresh thyme (please, please don’t use dried here)
1 tablespoon butter (the real deal, none of that margarine nonsense)

Ingredient Notes & Substitutions

Okay, let’s talk substitutions because I know someone’s staring at their pantry right now thinking “But I don’t have…”

Salt situation: If you only have table salt, use half the amount – it’s way saltier than kosher
Butter alternatives: Ghee works great for high-heat searing if you’re dairy-free
Garlic hack: No fresh garlic? A tiny pinch of garlic powder will do in a pinch
Herb options: Fresh rosemary makes a fabulous swap for thyme – just use one sprig since it’s stronger

The ribeye itself? That’s non-negotiable. This cut has the perfect marbling for sous vide magic.

Equipment Needed for Sous Vide Ribeye

Here’s what you’ll need to make steakhouse magic happen at home:

Sous vide immersion circulator (the gadget that keeps your water bath perfectly heated)
Vacuum sealer with bags (or ziplock bags if you’re using the water displacement method)
Heavy cast iron skillet (for that killer final sear)
Tongs (trust me, you’ll want these for flipping the hot steak)

That’s it! No fancy equipment needed beyond these basics.

How to Make Sous Vide Ribeye

Okay, let’s get cooking! This method is simpler than you think – we’re basically letting hot water do most of the work while we focus on that glorious final sear. Here’s exactly how I make my foolproof sous vide ribeye every time.

Sous Vide Ribeye - detail 1

Preparing the Steak

First, grab your gorgeous ribeye and pat it dry with paper towels – moisture is the enemy of a good crust later. Now, rub it all over with the salt, pepper, and minced garlic (I like to really massage those flavors in). Slide it into your vacuum bag with the thyme sprigs, then seal it up nice and tight. If you’re using a ziplock, slowly lower it into water to push out all the air before sealing. Pro tip: Date your bags if meal prepping!

Searing for Perfect Crust

After your 2-hour sous vide bath, here’s where the magic happens: Get your skillet screaming hot – I mean smoking-point hot. Pat that steak dry again (seriously, dry is key!), then drop in the butter. As soon as it melts, add your steak. Now baste like crazy with a spoon – tilt that pan and pour those bubbling juices over the top for 60 glorious seconds per side. That’s it – you’ve just made steakhouse perfection!

Sous Vide Ribeye Tips for Success

After years of sous vide experiments (and yes, a few hilarious fails), here are my can’t-live-without tips:

Patience pays: Rest that steak for 5 full minutes after searing – I know it’s tempting, but this lets juices redistribute evenly
Temp check: Even with sous vide’s precision, always verify internal temp with an instant-read thermometer
Dry is key: I’ll say it again – pat that steak bone-dry before searing for maximum crust
Butter basting: Tilt your skillet and spoon those bubbling juices like you’re painting the Mona Lisa

Follow these, and you’ll be the ribeye hero at every cookout!

Serving Suggestions for Sous Vide Ribeye

Oh honey, that perfect steak deserves showstopper sides! Here’s how I like to plate mine:

Roasted garlic mashed potatoes – creamy clouds to soak up those juices
Blistered asparagus with lemon zest (toss it in the steak skillet for bonus flavor!)
Big, bold red wine – a Cabernet or Malbec makes my taste buds sing
Crusty bread for mopping up every last bit of butter from the plate

Sunday dinner just got a major upgrade, didn’t it?

Storing & Reheating Sous Vide Ribeye

Okay, let’s be real – leftovers are rare with a steak this good. But if you somehow have extra, here’s how to keep that magic alive:

Fridge storage: Slice it up and stash in an airtight container for up to 3 days (any longer and the texture suffers)
Reheating hack: Warm slices in a 250°F oven for 10 minutes – NEVER microwave unless you enjoy shoe leather
Freezer option: Vacuum-seal cooked slices for up to 2 months (perfect for steak sandwiches later!)

Pro tip: Cold sous vide ribeye makes killer steak salads – just sayin’!

Sous Vide Ribeye FAQs

I get asked these questions ALL the time – here’s everything you need to know about mastering sous vide ribeye:

What temperature should I use for my preferred doneness?

Medium-rare (130°F/54°C) is my sweet spot, but adjust like this: rare at 120°F, medium at 140°F, medium-well at 150°F. Anything higher and you’re missing sous vide’s juicy magic!

Can I sous vide without a vacuum sealer?

Absolutely! The water displacement method works great – just slowly lower a ziplock bag into the water to push out air before sealing. My first dozen steaks were done this way!

Should I salt before or after sous vide?

Before! The long cook time lets salt penetrate deeply. I season mine right before bagging – no dry brining needed.

Can I freeze cooked sous vide ribeye?

Yes! Slice it first, then freeze in vacuum-sealed bags for up to 2 months. Thaw overnight in fridge before reheating gently.

Why does my steak look weird right out of the bag?

Don’t panic! That grayish color is normal pre-sear. The magic happens when you hit it with that blistering hot skillet – transforms it instantly!

Nutritional Information

Just a heads up – these numbers can vary based on your steak’s marbling and exact ingredients. I always say focus on the flavor, not the figures (but that juicy ribeye packs protein like a champ!).