This sous vide ribeye steak with chimichurri sauce is one of our favorite ways to prepare ribeye! The sous vide method is one of the best ways to prepare steak. You can cook your steak to the exact doneness that you prefer, and it stays incredibly juicy. The chimichurri sauce is the perfect accompaniment to the steak, adding a bright flavor.

A steak with chimichurri sauce and potato wedges.

We have been cooking with our sous vide immersion cookers for several years, and we’re never disappointed!

If you’re new to this method of cooking, prepare yourself for your new culinary experience.

The sous vide allows you to gently cook foods immersed in a water bath, to any temperature you set it to (and not a degree higher!). This means that you can get the perfect steak sous vide style, without stressing about over or under cooking it. It really is the best way to prepare juicy steak!

In fact, sous vide cooking is an ideal way to cook so many different types of meats. Check out our Sous Vide Rack of Lamb, Sous Vide Filet Mignon, and these delicious sous vide duck legs.

You can certainly cook a ribeye in the oven or on the grill with great results, but you can’t miss with this method.

❤️ Why This Recipe Works

The sous vide method is the foolproof way to get perfectly cooked steak every single time. You will not overcook your steak, even if you let it sit in the sous vide for too long (you can change the texture, but you will not cook it beyond the set temperature).
This method also lets you get absolute precise doneness. If you like your steak cooked medium-rare, set the cooker to 130°F and the entire steak, inside and out, will cook to that exact temperature. If you like your steak cooked to medium-well, set the cooker to 140°F and it will not cook beyond that.

However, you will not be able to cook two steaks at different temperatures unless you have two sous vide machines.
This is an easy method that will give you restaurant results. The water bath does all the work and frees you up to prepare side dishes or get your shopping done.
Zesty, fresh, and savory, chimichurri is an herb sauce that pairs so well with grilled meats, vegetables, and more.

While you can certainly prepare this ribeye steak with any sauce you like (Creamy Peppercorn Sauce and blue cheese steak sauce are delicious), there’s something about the combination of garlic and fresh herbs that adds so much to this boneless ribeye steak.

Two ribeye steaks being seasoned and ready to cook.

The Ingredients

To make sous vide ribeye steak, you will need:

ribeye steaks (select thick steak, at least 1-1/2 inches thick and 16 ounces)
Kosher salt
freshly ground black pepper
garlic powder
thyme sprigs
avocado, grapeseed or canola oil for the pan
chimichurri sauce (homemade or storebought)

How to Cook Sous Vide Ribeye Steak

The sous vide method is simple and easy, so don’t be intimidated if you’ve never tried it before.

Below is a brief rundown on how to cook ribeye in a sous vide circulator. To view the instructions and tips for the full cooking process, be sure to scroll to the recipe card at the bottom of the page.

Fill your container with the correct depth of water. Attach your sous vide immersion circulator and set the control to the desired temperature.
Season the steak and place it into a re-sealable Ziplock bag, a vacuum-sealed bag or specific sous vide bag.
Seal the bag with the vacuum sealer or use the water displacement method.
Place the sealed bag into the water bath and cook according to your preferred doneness. See the table below to reference the amount of time you’ll need to cook the steak.
Transfer the plastic bag from the water bath and remove the steak from the bag.
Sear the steak in a smoking hot skillet on each side. The high heat is key to getting the perfect sear (similar to a reverse sear steak). A quick sear is all you’ll need.
Alternatively, you can fire up your charcoal or gas grill to get a nice crust.

While the steak is in the sous vide cooker, you will have time to prepare your side dishes and make the chimichurri sauce.

To serve the ribeye steak, cut it into slices, place it on a platter, and spoon the chimichurri sauce over the top. Serve a crisp green salad and air fryer french fries or smoked baked potatoes with your sous vide ribeyes.

A ribeye steak after being cooked in a sous vide cooker. — Sous vide ribeye steak cooked to medium-rare

⏲ Sous Vide Steak Cooking Time

Thickness of steak	Time to cook
1/2 inch	30 minutes
3/4 inch	45 minutes
1 inch	1 hour
1-1/2 inch	1-1/2 hours
2-inch	2 hours

Sous Vide Cook Time for Steak

Tips for Best Results

To get a good seal on the vacuum bag, fold the top of the bag over, creating a 4-inch cuff. Then place the steak into the bag, fold the cuff back in place and seal it with the vacuum sealer. Folding the top of the bag over will help keep dry and clean so it seals well.
If using the water displacement method to seal the bag, place the steaks into a closable heavy-duty freezer bag and close it halfway. Push the bag into the water bath to the bag opening allowing the air to be forced out. Close the resealable bag completely.
Get as much air out of the bags as possible. If there is still air in the bags then they will float. If they start to float, place a spoon in the bags to weigh them down. The entire steak should be submerged.
Choose a container that is large enough to hold the steaks and give plenty of room for the water to circulate around the sides of the steak. You can choose a container that is specifically designed for a sous vide or you can use a large pot. Make sure it is heat-proof and place it on a surface that can withstand the heat.

We used a large stockpot for these steaks. It was just big enough for 2 steaks and the water heated up pretty quick. If you cook more than 2 steaks you will want a larger container of water.

Once you get familiar with the sous vide, you will want to cook all your steaks this way. Try this method with our steak and lobster! Sous vide steak is a great way to get the best results while eliminating the stress of cooking your steaks to the perfect temperature.

You’ll love sous vide steak recipes like this bison ribeye steak, and our sous vide tomahawk steak. It’s a fantastic way to get your steak to your preferred temperature and still enjoy tender steak with a nice brown sear.

✅ Substitutions and Variations

We served this ribeye with our chimichurri sauce, but it also goes great with compound butter like our truffle butter or the herb butter that we used with our tenderloin steaks.

Make a quick marinade and let the steaks hang out briefly to get infused with an umami flavor (we rarely marinate ribeye steaks, but occasionally we like to change things up).

Season the steaks with our pot roast seasoning or our Cajun seasoning. You can also try Spiceology’s beer-infused rubs or Cowboy crust rub.

If you make this during the Christmas season, make some red chimichurri sauce along with the green chimichurri sauce. The red and green sauces make this a festive meal.

If you like this recipe, you will love our sous vide flat iron steak.

Chimichurri sauce ready to serve with a steak.

⭐️ Helpful Tools

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sous vide cooker
sous vide container or large pot for the water

More Recipes You Will Love:

Garlic and Rosemary Roasted Potatoes make a great side dish for a steak dinner. This is an easy recipe that you can throw together in no time. It is the perfect side dish to any dinner.

Watermelon, Feta and Mint Salad has a sweet, savory, salty thing going on. The sweetness of the juicy watermelon, the creamy-salty feta, and the minty taste of this salad is so refreshing and light. We gave each serving a squeeze of lemon and a drizzle of EV olive oil.

This Chocolate Covered Strawberry Cheesecake is a no-bake recipe that would make a great dessert for your steak dinner. This is a delicious spin on a chocolate-covered strawberry.

A sous vide ribeye steak on a cutting board.

Sous Vide Ribeye Steak with Chimichurri Sauce

Sous vide ribeye steak with chimichurri sauce is cooked to perfection with minimal hands-on. The sous vide guarantees you will have precise results. We served this with fresh chimichurri sauce and oven fries.

5 from 3 votes

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Prep Time: 5

Cook Time: 1 30

Total Time: 1 35

Servings: Servings

Calories: 188kcal

Author: Pat Nyswonger

Ingredients

2 ribeye steaks 1-½ inches thick and about 16 ounces each
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
4 sprigs thyme
2 tablespoons avocado grapeseed or canola oil for pan searing
1 cup chimichurri sauce homemade or storebought

Instructions

To Cook the Steaks:

Fill a container with water. Place your immersion cooker in the water and preheat it to the desired temperature of your steak (see chart below).
Season the steaks with salt, pepper, and garlic powder and place into individual sealable bags with the thyme. (see notes). Seal the bags with either a vacuum sealer or the water displacement method. Try to remove as much air as possible.
When the water reaches the correct temperature, place the steaks into the water bath and cook 30 minutes for every inch of thickness. See the chart below for temperatures. We cooked our 1-1/2 inch steaks to a medium-rare of 130°F for 1-1/2 hours.

Pan Sear the Steak:

Remove the steaks from the water bath and open the bags. With paper towels pat the moisture from the steaks. Place them on a platter and brush each side with oil.
Heat a cast-iron skillet or stainless steel skillet on high heat until smoking hot. Turn on the stove vent to ventilate the smoke.
With tongs, place the steaks on the hot skillet and sear for 30 to 60 seconds on each side. Don’t sear them for too long, the steaks will be completely cooked when they come out of the sous vide bath. This step is only to brown the steaks and get a nice crust.

To Serve the Steaks:

The sous vide steaks do not need resting time.
Transfer the steaks to a cutting board, slice into portions and serve with chimichurri sauce.

Notes

To get a good seal on the vacuum bag fold the top of the bag over creating a 4-inch cuff, place the steak into the bag, fold the cuff back in place and seal with the vacuum sealer.
If using the water displacement method to seal the bag, place the steaks into a closable heavy-duty freezer bag and close it halfway. Push the bag into the water bath to the bag opening allowing the air to be forced out. Close the bag completely.
Get as much air out of the bags as possible. If there is still air in the bags then they will float. If they start to float, place a spoon in the bags to weigh them down.

Temperature guide for ribeye steak:

Rare = 122°F to 126°F
Medium rare = 129°F to 132°F
Medium = 133°F to 138°F
Medium well = 140°F to 146°F
Well done = 147°F to 150°F
Very well done = 154°F to 160°F

Cooking times for a ribeye steak:

Cook 30 minutes for every 1/2 inch of thickness.
You can leave the steak in the sous vide for up to 4 hours without changing the texture of the meat.
See the chart in the post for a quick reference.

Food safety recommendations:

If you cook your steak under 130°F, do not keep it in the immersion cooker for longer than 2-1/2 hours.

We do not use fresh garlic while cooking with an immersion cooker. Since the immersion cooker creates an anaerobic environment, there is a small risk of botulinum toxins if you use fresh, raw garlic.