Sous Vide Ribeye (Perfect Edge-to-Edge Medium-Rare)
If you have ever cut into a ribeye and found a bullseye of gray around a thin ribbon of pink, this is the fix. At 131°F the whole steak turns the same perfect rosy medium-rare, and a fast, furious sear does the rest. It is the most reliable ribeye you will ever cook.
Why sous vide ribeye
Ribeye is richly marbled, and a low, steady bath renders just enough of that fat while holding the meat at your exact target. No thermometer-poking, no flare-ups, no gray band, just a hot pan at the end for crust.
Ingredients
- 2 ribeye steaks, about 1.5 inches thick
- Kosher salt
- Freshly ground black pepper
- 2 sprigs fresh thyme
- 2 garlic cloves, smashed
- 1 tbsp neutral oil (for searing)
- 1 tbsp butter (for basting)
Method
- Set your immersion circulator to 131°F (55°C) for medium-rare.
- Season the steaks generously with salt and pepper. Seal each in a bag with a sprig of thyme and a smashed garlic clove, using a vacuum sealer or the water-displacement method.
- Submerge and cook for 2 hours (up to 4 is fine).
- Remove the steaks and pat them completely dry, this is the single most important step for a good crust.
- Heat the oil in a cast-iron skillet until just smoking. Sear the steaks 45-60 seconds per side.
- Add the butter in the last 30 seconds and baste. Rest 2 minutes, then serve.
Tips
Dry, dry, dry before searing, surface moisture steams instead of browning. For a thicker steak (2″+), give it 2.5-3 hours in the bath. Learn the cut in our beef rib guide.
More
See the full sous vide beef temperature chart, the complete sous vide guide or find a farm selling grass-fed ribeye near you.
FAQ
What temperature for a medium-rare sous vide ribeye?
131°F (55°C) for 2 hours gives an even medium-rare. Use 129°F for the rosier end, 140°F for medium.
How long can I leave a ribeye in the bath?
Steaks are safe and delicious from about 1.5 to 4 hours. Past that, the texture slowly softens.
