Sous Vide Ribeye Steak

Print Friendly, PDF & Email

From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakmansous vide ribeye steak
Serves 2

Serve with Sous Vide Veggies


  • 2 (8 ounce/240 g each) ribeye steaks
  • salt and pepper to taste
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 tablespoons (30 ml) butter
  • 6 whole garlic cloves, peeled
  • 1 teaspoon (5 ml) olive oil for searing



  1. Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well)
  2. Lightly season the steaks with salt and pepper and put them each into a small (quart/0.9 liter) vacuum pouch.
  3. Add half the garlic and herbs to each pouch.
  4. Submerge the pouches in the water oven and cook for at least 45 minutes (but up to 4 hours.)
  5. When ready to serve, add oil to a skillet over high heat.
  6. Remove the steaks from the pouches, pat dry, and sear in the skillet for 30 seconds per side to caramelize the surface.
  7. Serve.
Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest