Today, we are going to look at my super-secret sous vide ribeye steak recipe. Go ahead and ask any sous vide enthusiast what temperature they cook their steak at. You will get an answer in the range of 129-134 degrees Fahrenheit as the ideal range for rare to medium rare for most cuts.
In fact, you can head to this article to get more detail on sous vide steak temperatures.
Typically, I agree with that as the targeted temperature. Except in the case of a Ribeye Steak. Ribeye’s have such a large fat content, that bumping up the temperature a few degrees really helps render that fat down further. Nobody wants that solid, chewy fat in their steak.
Upping the temperature a few degrees to 137 Fahrenheit is going to take your sous vide ribeye steak to the next level. This little knows secret will have you impressing your friends and family every time they come over for a steak dinner.
How does it work?
Fat in a steak begins to render (melt) at 130 degrees Fahrenheit and does so a lot more rapidly as the temperature begins to approach 140. Now, for a cut like a filet, there is not much fat to worry about and it does better with a lower temperature. But when cooking a ribeye, we want as much fat to render as possible, without overcooking.
I have found setting your sous vide to 137 degrees to be that perfect balance. Additionally, I recommend throwing the steak in the fridge or in ice bath before searing to prevent it from overcooking during the sear.
What is a Ribeye Steak?
A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably. The rib eye or “ribeye” was originally the center best portion of the rib steak, without the bone.
In Australia and New Zealand, “ribeye” is used when this cut is served with the bone in. With the bone removed, it is called “Scotch fillet”.
It is both flavorsome and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Sous Vide Ribeye Steak
- 1 Ribeye Steak
- 1/2 tspn Kosher Salt
- 1/2 tspn Fresh Black Pepper
- Ghee or other high smoke point oil
- Fill up your pot or container with water and set your sous vide for 137 degrees
- Place steak in a Ziploc or vacuum sealed bag
- Set steak in pot once water comes to temperature, and cook for 2 hours
- Remove steak from bag and pop in fridge for 15 minutes (optional)
- Dry your ribeye steak well and season generously with salt and pepper
- Grab cast iron pan and put on stove on high heat
- Sear steak for 30-45 seconds each side
You are going to love this Sous Vide Filet Mignon recipe. If you want to learn more about the best Sous Vide machines, please head over to our buying guide 21 Best Sous Vide Machines (Reviews Updated 2021)
Additionally, for more recipe ideas be sure to check out our 10 Best Sous Vide Cookbooks (Reviews Updated 2021)