How To Cook Sous Vide Ribeye Steak
Ribeye Steak is a tender cut of beef, mostly comprised of protein and fat. As a result, ribeye steak is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like ribeye steak. This allows ribeye steak to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your ribeye steak medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.
Our advice with Ribeye Steak is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.
Sous Vide Ribeye Steak Recipe/Time
The most simple way of preparing ribeye steak is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the ribeye steak into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the ribeye steak from the bag
Sous Vide Ribeye Steak Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
Additional Sous Vide Ribeye Steak Recipes
Cooking Sous Vide, nice and slow | Darren McGrady : The Royal Chef
Rib eye steaks cooked for 6 hours at 134F and finished on the grill.
Similar Beef Cuts
Sous Vide Cowboy SteakSous Vide Delmonico
Sous Vide Filet Of Rib