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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 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4 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.

Video

Nutrition

Serving: 1 | Calories: 188kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 99mg | Fiber: 1g