Sous-Vide Ribeye Steak with Garlic Herb Butter
Tender ribeye steak cooked sous-vide to perfect medium-rare, finished with a rich garlic herb butter sear. This french-inspired beef 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 cloves garlic cloves
- 2 sprigs fresh thyme sprigs
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove steak from pan and rest on a cutting board for 5 minutes before slicing against the grain and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sous-Vide Ribeye Steak with Garlic Herb Butter take to make?
Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sous-Vide Ribeye Steak with Garlic Herb Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Sous-Vide Ribeye Steak with Garlic Herb Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sous-Vide Ribeye Steak with Garlic Herb Butter for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sous-Vide Ribeye Steak with Garlic Herb Butter?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
