Sous Vide Ribeye Steak


Foodie and home "chef". Aircraft maintenance and engineering professional for nearly four decades. Food, cooking and "eating well" have been a long time passion starting in my undergrad college years. Growing up in the Midwest, I wasn't exposed to a large variety of ...

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Recipe Temp 130 F / 54.4 C
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I have always been a fan of steak but, hated overcooking an expensive cut when using the grill alone. Often I just timed my cook, felt the firmness or just plain guessed.  More often than not, the result was less than perfection.  With the Anova Sous Vide Precision Cooker I never worry about overcooking an expensive cut. The meat is always juicy, tender, and perfectly cooked to the temperature I enjoy the most.

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Ingredients for 1

  • 1 ribeye person (I prefer 1.5-inch thick or greater for best results)

  • 2 - 4 fresh thyme sprigs

  • 2 - 4 fresh rosemary sprigs

  • 4 -6 whole garlic cloves peeled and smashed

  • 1 stick of unsalted butter

  • Kosher salt

  • Fresh ground pepper

  • Chicago steak seasoning (or your favorite)


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130°F / 54.4°C.

  • Step 2

    Season your steaks with some kosher salt, fresh ground black pepper and insert into your ziplock or vacuum bag with a few sprigs of fresh thyme and rosemary.

  • Step 3

    Lower the sealed bags into the water for three-hour sous vide bath.

    • Finishing Steps

    • Step 1

      Remove the bag from the water at the end of the cook. Slice open the bag, remove the steak and place it on a few paper towels to dry the surface. Remove herbs and reseason steak.

    • Step 2

      Heat the stick of butter, smashed garlic cloves and a few sprigs of fresh thyme and rosemary in a small cast iron or saute pan until the butter is bubbling gently and the flavors have infused. Sear steaks for one minuter per side, basting with butter as you go.

    • Step 3

      Remove the steak from the skillet and place on a cutting board and allow to rest for about five minutes.

    • Step 4

      Slice up and enjoy a perfect medium-rare sous vide steak!

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time