Sous Vide Bone-In Ribeye Steak

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With a love of all things cooking, Ryan knows that his Anova delivers the best results of any of his kitchen tools and finds himself cranking out the best meals ever.

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Recipe Temp 131 F / 55 C
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Get that edge to edge perfection you've always seeked with Anova. Turn steak into something special, and wow a crowd when they sit down to dine on the best cut of beef ever. Ryan's steak was a massive one, weighing nearly 3 lbs and almost 3 inches thick. If your steak is thinner, an inch or two, feel free to cut the cook time down to 2-3 hours!
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Ingredients for 4

  • 2-3 pound Ribeye steak, approx 2.5-3" thick

  • Kosher or sea salt

  • Fresh ground black pepper

  • Canola oil for searing (or other high smoke point oil)

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 131°F / 55°C

  • Step 2

    Season steak liberally with salt

  • Step 3

    Place in vacuum bag or resealable ziplock bag

  • Step 4

    Place in preheated water bath and cook for 5 hours

    • Cast-Iron Finish

    • Step 1

      When the steak is nearing the end of its cook, pre-heat a cast-iron (or another type of heavy bottomed pan) over high heat.

    • Step 2

      Add canola (or other high smoke point oil) to pan and wait until it shimmers and just starts smoking. Place steak in pan for one minute per side.

    • Step 3

      Remove steak from pan, and slice against the grain to reveal the most perfectly cooked steak ever!

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131 F / 55 C Recipe Temp
Recipe Time
Prep Time