How to Make the Perfect Sous-Vide Ribeye Steak (Step-by-Step)

Cooking a ribeye steak to perfection has never been easier thanks to the sous-vide method.

With the right tools and a bit of patience, you’ll achieve a steak that's juicy, tender, and bursting with flavor — every single time.

🧾 What You’ll Need

Digital Kitchen Scale

Culinary Torch

Sous-Vide Container with Lid

🥩 Step 1: Choose a Quality Ribeye

Pick a thick-cut ribeye steak, preferably at least 1.5 inches thick. Marbling is key — fat equals flavor.

🧂 Step 2: Season Generously

Season both sides of the steak with coarse salt and freshly ground pepper. Optionally, add garlic powder or herbs.

🧊 Step 3: Vacuum Seal It

Place the steak inside a vacuum bag with a sprig of rosemary or a pat of butter, then seal tightly using a vacuum sealer.

🌊 Step 4: Cook Sous-Vide at 120.5°F (49°C)

Submerge the sealed bag in your preheated water bath and cook for 1.5 to 2.5 hours at 49°C / 120.5°F for a rare finish. The time ensures pasteurization and even texture without overcooking.

Use a container with a lid to maintain temperature — like this sous-vide container with lid.

🌡️ Step 5: Check Internal Temperature

Use a precise meat thermometer to ensure the internal temperature is exactly where you want it. For rare: ~120-125°F (49-52°C).

We recommend this digital thermometer for consistent results.

🔥 Step 6: Sear with a Torch or Cast Iron

Remove the steak from the bag and pat it dry thoroughly. Sear each side for 45 seconds with a culinary torch or in a smoking hot skillet. This forms a flavorful crust while keeping the interior juicy.

🍽️ Step 7: Let It Rest, Then Serve

Let the steak rest for 2–3 minutes before slicing. Pair with your favorite sides and enjoy the perfect sous-vide ribeye!

How to Make the Perfect Ribeye