How long to cook a ribeye steak sous vide?

For a 1-inch ribeye, cook at 129°F for 1.5 to 2 hours. Thicker cuts (1.5 to 2 inches) can go 2 to 4 hours without losing texture.

Can you overcook ribeye sous vide?

Technically no, but if you leave it in too long past 5 or 6 hours it becomes too soft. The temp won’t rise, but the texture will suffer.

What is the perfect ribeye steak temperature?

129°F is ideal for medium-rare. It balances tenderness and moisture. For rare, aim for 125°F; for medium, go up to 135°F.

How long do I sous vide a 1 inch steak for medium-rare?

1.5 to 2 hours at 129°F. Make sure it’s fully submerged and sealed well.

Is 4 hours too long to sous vide a steak?

Not for a thick cut. For 1.5 to 2 inches, 4 hours is fine. Just don’t go much longer.

Should I salt steak before sous vide?

Yes. Salting before helps flavor penetrate and improves the crust when seared after cooking.

Sous Vide Ribeye Steak – 1 Foolproof Way to Juicy Perfection

Description

Tender, juicy, and stress-free steak cooked to perfection every time with sous vide. Set it, forget it, and enjoy steakhouse-quality ribeye at home.

Ingredients

Scale

1 ribeye steak (1 to 2 inches thick)
Salt
Freshly ground black pepper
1 clove garlic (crushed)
1 sprig rosemary or thyme
1 tbsp butter (plus more for basting)
Ghee or avocado oil for searing

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Instructions

Season ribeye steak with salt, pepper, garlic, rosemary, and a pat of butter.
Vacuum seal the steak or use the water displacement method in a zip-top bag.
Preheat sous vide bath to 129°F for medium-rare (adjust temp to taste).
Cook 1-inch thick steak for 1.5–2 hours, 1.5-inch for 2–3 hours, or 2-inch for 3–4 hours.
Remove steak from bag and pat it completely dry.
Heat cast iron skillet until smoking hot; add ghee or avocado oil.
Sear steak for 30–45 seconds per side, pressing down for full contact.
Baste with butter during final 15 seconds and sear edges using tongs.
Let rest briefly before serving.

Notes

Avoid cooking longer than 6 hours to maintain ideal texture. For frozen steak, cook at 129°F for 2.5–3 hours. Always ensure steak is fully submerged. Dry well before searing for best crust.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Main Course
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 700
Sugar: 0g
Sodium: 450mg
Fat: 55g
Saturated Fat: 22g
Unsaturated Fat: 28g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 48g
Cholesterol: 140mg