Sous Vide Ribeye Steak

Perfect Steak Sous Vide Ribeye

Yield – Makes 4 servings

Perfectly cooked sous vide ribeye steak will be the star of your next dinner! The ribeye turns out flavorful and juicy, and pairs with a creamy pasta salad, fried fresh mushrooms, baked potato and a lobster tail! Surf and turf is the way to go for a special meal. You will never overcook your steak with sous vide.

Sous Vide Steak Cactus Jacks Montreal Steak Spice


  • 4 boneless ribeye steaks
  • 2 garlic cloves
  • Fresh thyme
  • Fresh or dried rosemary
  • Cactus Jacks Steak Pit Seasoning or Cactus Jacks Montreal Steak Spice
  • 4 tablespoons of canola oil
  • butter


Set Anova to 129°F / 53.9°C

Anova Precision Cooker Sous Vide

Sous Vide Ribeye Steaks

Sous Vide Steak Ribeye Thyme Garlic Rosemary
Step 1 – Add Cactus Jacks Montreal Steak Pit Spice to both sides of the steak along with slices of garlic, dried or fresh rosemary and fresh thyme

Step 2 – Seal steaks in a zip lock bag, remove air using the “water immersion” method. Seal edge of the bag leaving a small opening, immerse the bag in the water bath and the air will leave the bag. Close the edge of the bag.

Sous Vide Steak Ribeye Ziplock Bag Perfect Cooking
Step 3 – Clip zip locked bag to the side of the water bath. Cook for 1 hour


Anova Precision Cooker Sous Vide Steaks

Stovetop finish

Step 1 – When steaks are done cooking, dry thoroughly and season with Cactus Jacks Montreal Steak Spice

Step 2 – After cooking the ribeye steaks with the sous vide, sear steaks in a very hot cast iron skillet. Add canola oil and get very hot add your steak, add butter, spoon basted melted butter over steak as it sears and forms a dark brown caramelized crust.

Step 3 – Assemble plate with baked potato, pasta salad, mushrooms and lobster, and perfectly cooked ribeye!

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Perfect Steak Sous Vide Ribeye


Montreal Steak Pit


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