Set the temperature of the sous vide to the desired level (130-degrees for medium-rare). Season ribeye steaks with salt and pepper before vacuum sealing them according to your preference (1 steak per bag). Cook for 1 hour (for a 1 1/2-inch thick ribeye steak) to 4 hours (for a 1-inch thick ribeye steak) (unless you are cooking under 130-degrees).
How long to sous vide ribeye steak?
Because ribeye steak is already extremely tender, there are a variety of methods to prepare it sous vide. You may cook it by thickness, using a sous vide thickness ruler, for only as long as it takes to raise the temperature up to the desired level. Because of the quantity of fat in the steak, you may also cook it for up to 8 hours.
Do you need to rest steak after sous vide?
As soon as you’re ready to serve the steak, reheat any fat and fluids that have accumulated in the pan until they’re sizzling, then pour them over the top to re-crisp and moisten the surface (the steaks can be served immediately if you are ready, no need to rest a sous vide steak). Serve the steaks immediately, with coarse sea salt (such as Maldon) on the side to season them further.