Sous-Vide Ribeye Steak with Garlic Herb Butter

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender ribeye steak cooked sous-vide to perfect medium-rare, finished with a rich garlic herb butter sear. This French-inspired beef recipe, ready in about 130 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ribeye steak
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 3 garlic cloves
• 2 fresh thyme sprigs
• 1 tbsp olive oil

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 12 oz ribeye steak evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Place steak into a vacuum seal bag along with 3 crushed garlic cloves and 2 fresh thyme sprigs, then vacuum seal tightly.
2. Step 2: Preheat a sous-vide water bath to 130°F (54°C) for medium-rare doneness. Submerge the sealed steak bag completely and cook for 2 hours.
3. Step 3: Remove steak from the bag and pat dry thoroughly with paper towels. Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering.
4. Step 4: Add the steak to the skillet and sear for 45 seconds per side until a brown crust forms, then add 3 tbsp unsalted butter, 2 crushed garlic cloves, and 1 sprig thyme to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1 minute.
5. Step 5: Remove steak from pan and rest on a cutting board for 5 minutes before slicing against the grain and serving.