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Sous Vide Rib Eye Steak

Cooking a Rib eye steak in a Sous Vide yields fantastic results. You get a perfectly cooked steak every single time. The best part is the intense flavor you get while it is cooking not only it the spices and seasonings, it cooks in its own juices as well. The seasonings really get into the meat of the steak than you would in another method.

Rib eye Steak Sous Vide


1 tsp course kosher salt

1 tsp course black pepper

½ tsp granulated garlic powder

Mix well


½ cup cilantro

¼ cup parsley

1 quarter of small red onion

3 garlic cloves

¼ cup olive oil

1 tsp chili flakes

Salt to taste

Pepper to taste

Put all of your ingredients into blender and blend well

Sous Vide Rib Eye Steak

To start off, season your steak with our homemade steak seasoning or your favorite steak seasoning. Season both sides and the sides of the steak. Add 1 tbsp of butter on the steak, then place into a 1 quart vacuum sealable ziplock bag.

Vacuum seal and make sure it is air tight.

With your Sous Vide cooker in a tub with water, set the temperature to 129 degrees.

Once the water reaches 129 degrees, place the vacuum sealed steak in the water for 1 hour.

After the cook time, remove the steak from the vacuum bag and pat dry with napkins. You do not want a lot of moisture on the steaks because you want to get a good sear.

You can grill over direct flame or hot cast iron on each side for 30 to 45 seconds.

Let the steaks rest for 5 to 10 minutes.


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