Sous-Vide Rib Eye Steak

Thank you to community member Lula Mamie for suggesting Rib Eye in the Sous Vide! This was completely amazing!! I was so shocked it worked so well!!

Print your recipe here:

Original recipe here:

Sous-Vide Rib Eye Steak


  • One 16-to-18-ounce boneless rib eye steak
  • Kosher salt and freshly ground black pepper, to taste
  • 2 thyme sprigs
  • 1 garlic clove, smashed
  • One 4-inch rosemary sprig
  • One 3-inch piece lemon zest
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • Flaky sea salt, for garnish

1. Season the steak liberally with salt and pepper. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.

2. Preheat a pot of water fitted with a sous-vide immersion circulator to 129° according to the manufacturer’s directions. Cook the steak for 2 hours, making sure it is completely submerged in the water. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.

3. In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.

4. Slice the steak and garnish with flaky sea salt, then serve.

MERCH is here:
Visit my website at
My Patreon
My Pampered Chef website
Find me on Facebook at
Find me on MeWe at
Follow me on Twitter at
Follow me on Instagram at @AdventuresinEverydayCooking

Be the first to comment

Leave a Reply

Your email address will not be published.