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Homemade Sous Vide Ribeye Steak From Frozen or Fresh recipe photo

Sous Vide Ribeye Steak From Frozen or Fresh

This Sous Vide Ribeye Steak is a game changer! Cooked perfectly tender and juicy, it's an impressive meal anyone can master.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 piece ribeye steak (1.5-2" thick)
  • 2 tsp salt
  • 1 tbsp mayonnaise
  • 1 tsp pepper
  • 1 tbsp fresh chopped parsley

Equipment

  • Sous Vide Precision Cooker
  • Large Pot or Container
  • Vacuum Sealer or Zip-top Bags
  • Cast iron skillet or grill
  • Meat thermometer

Method
 

Instructions
  1. Start by seasoning your ribeye steak. If using fresh steak, pat it dry with paper towels. For frozen steak, there’s no need to thaw it first. Rub the steak with mayonnaise, sprinkle salt and pepper generously on both sides.
  2. Place the seasoned steak in a vacuum-seal bag or a zip-top bag. Use the water displacement method to remove air if using a zip-top bag.
  3. Fill a large pot or container with water and attach your sous vide cooker. Set the temperature according to your desired doneness: Rare (125°F), Medium Rare (135°F), Medium (145°F), Medium Well (150°F), Well Done (160°F).
  4. Once the water has reached the desired temperature, submerge the sealed steak. Cook for 1 to 4 hours.
  5. After cooking, remove the steak from the bag and pat it dry. Heat a cast iron skillet over high heat or preheat your grill, add oil, and sear the steak for 1-2 minutes on each side.
  6. Slice the steak against the grain and serve it with your favorite sides.

Notes

  • For extra flavor, consider adding garlic and rosemary to the vacuum bag.
  • You can store leftovers in the refrigerator for up to 3 days.
  • To reheat, sous vide it again at the original temperature for about 30 minutes.