Sous Vide Ribeye Steak

Anova Culinary

Level up your steak game! Grab your favorite cut of beef and go wild, precision cooking style. It will never be overcooked and it will never be undercooked. Just steak perfection every time.


Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:02

Recipe Time: 02:00

Temperature : 129F / 53.9C



  1. Set the Anova sous vide precision cooker to 129ºF / 53.9ºC
  2. Season steak with salt
  3. Place in vacuum bag or resealable ziploc bag and sous vide for two hours

Finishing Steps

  1. Heat heavy bottomed skillet over high heat, add oil and wait until oil smokes.
  2. Dry steak well, and place in pan for one minute per side. Add butter and thyme and baste steak.
  3. Remove, slice, and serve immediately!