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Sous Vide Ribeye Recipe

Sous Vide Ribeye Recipe
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5 from 1 vote
PREP TIME 5 mins
COOK TIME 2 hrs 10 mins
COURSE Main Course
CUISINE American
SERVINGS 2 people


  • 1 kg Ribeye steak Bone-In or 700g Boneless (at least 2inch thick cut)
  • 4 Sprigs  Fresh Thyme
  • 2 Sprigs  Fresh Rosemary
  • 10 g Butter (optional)
  • Smoked Paprika To taste 
  • Salt & Pepper To taste 


  • 15 ml Olive oil
  • 15 ml Butter
  • 2 clover Garlic
  • 4 Sprigs  Fresh Thyme
  • 4 Sprigs  Fresh Rosemary


  • Pre-heat your Sous Vide bath to the desired temperature.
  • In a small bowl, mix the Paprika, Salt and Pepper.
  • Pat the steak dry with a paper towel and season with the paprika mixture. Ensure to cover the steak/s evenly.
  • Place the seasoned steaks in a vacuum bag along with the butter, thyme and rosemary sprigs. Vacuum seal the bag and make sure it is airtight.
  • Place the steak bag into the water when the Sous Vide bath has reached the desired temperature. Be sure not to block the intake or output sections of the Sous Vide machine. Leave for at least 1 hour (up to 3hours). I usually leave it for 2 hours.
  • Remove the steaks from the water bath, open the bag and remove the steaks. Pat them dry with a paper towel.
  • Place a cast-iron pan on high heat and get it piping hot. Then add in a dash of olive oil.
  • Place the steaks in the pan, leave them to sear for about 2 minutes.
  • Once it has formed a nice crust on the one side, flip the steaks and immediately add the Thyme, Rosemary, Butter and Garlic.
  • Tilt the pan to move all the liquids, garlic & herbs to one side of the pan. Gently spoon the infused butter over the steaks, continuing until the steak is seared on the other side. 
  • Remove the steaks and let rest for 5 minutes before slicing/serving. 
  • Sprinkle with some flaky salt and give it a good whack of pepper.
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Nutritional Information
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