Sous Vide Ribeye Steak — Perfect Every Time (with Sear) | Dr. Terry Simpson

Sous Vide Ribeye Steak — Perfect Every Time (with Sear)

I’ve been advocating sous vide since 2009. It’s usually the first protein people try—and once you taste the even doneness and juiciness, you see why.

Hands-on: ~10 min Bath: ~45–120 min Finish: 2–4 min sear Feeds: 2–4

Short explainer: sous vide steak end-to-end, then a quick hot sear for crust.

Why sous vide? Set the exact temperature, cook the steak evenly from edge to edge, pause service if you need, then finish with a fast, hot sear. Moist, consistent, repeatable.

Ingredients

Ribeye steak(s), 1–2 inches thick
Kosher salt & black pepper
High smoke-point oil for searing (avocado/refined olive/canola)
Optional house rub: equal parts salt, brown sugar, paprika + 1/2 part pepper
Optional sear aromatics: butter, garlic, thyme/rosemary

Prefer simple? Just salt & pepper. The rub adds a touch of sweetness and color—use lightly.

Equipment

Immersion circulator + water bath
Vacuum sealer & bags (or zipper bags with water displacement)
Heavy skillet (cast iron) or ripping-hot grill
Instant-read thermometer (to verify crust temp, if you like)

Method — Bath, Rest, Sear

Season & bag: Salt/pepper (or light rub). Seal in a bag.
Cook: 45 minutes per inch at your target temperature (see guide). Up to 2 hours is fine—steak won’t overcook in the bath.
Dry: Remove and pat surfaces bone-dry. Moisture blocks crust.
Sear hard: Preheat cast iron until smoking; add thin oil film. Sear 45–60 sec per side. Optional quick butter/garlic/herb baste.
Rest & slice: 3–5 minutes, then slice and finish with flaky salt.

Hosting? Leave steaks in the bath (at temp) until you’re ready to sear and serve.

Doneness Guide (Sous Vide Temps)

Doneness	Bath Temp	Texture	Time Window*
Rare	125–129°F (52–54°C)	Deep red, very tender	45–90 min
Medium-rare	129–134°F (54–57°C)	Rosy pink, juicy (house favorite)	45–120 min
Medium	135–140°F (57–60°C)	Pink center, firmer	45–120 min

*Thickness ~1–2 inches. Your original house setting of 136°F for ~45 min per inch also works beautifully for medium to medium-rare.

My Favorite Sides with This

Green beans with mustard sauce (bright, tangy, fast)
Hearty Mediterranean panzanella (tomatoes, cucumbers, olive oil, whole-grain bread)

Build the plate Mediterranean-style: vegetables + whole grains + olive oil. Steak is the accent.

Nutrition (estimates)

Per 4 oz (113 g) cooked ribeye, salt/pepper only, no added butter (rub adds ~16 kcal if 1 tsp brown sugar adheres):

Calories	Protein	Carbs	Fat	Saturated	Sodium*
~330 kcal	~28 g	0 g	~24 g	~10 g	varies

*Mostly from added salt/rub. Numbers vary with marbling and trimming.

Mediterranean Diet Points

Steak ≤ 4 oz: 1 point Vegetables (green beans, salad): +1 point Whole grains / olive oil in panzanella: +1–2 points

Keep steak portions moderate and build the rest of the plate with plants and olive oil for a Mediterranean-lean meal.

Since 2009: I’ve been teaching sous vide because it’s science-based, safe, and repeatable. It removes guesswork and gives home cooks restaurant-level consistency.