Sous Vide Ribeye Steak

Main Dish

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  • Two (2) 2 inch ribeye steaks
  • Two (2) tbsp. avocado oil
  • Salt, to taste
  • Six (6) garlic cloves, crushed
  • Eight (8) sprigs of thyme
  • Pepper, to taste
  • Four (4) tbsp. butter


  • Fill container with water and set your sou vide machine to 129 degrees.
  • Rub avocado oil and salt on both sides.
  • Place two thyme sprigs to the bottom of a vacuum sealed bag.  Place steak on top.  
  • Top steak with two thyme sprigs and the crushed garlic cloves.
  • Vacuum and seal bags.  (We use a Cromify Vacuum Sealer - see link below to purchase yours.)
  • Place in water bath for two hours or until it reached 129 degrees. 
  • Cut and remove the steak from the bags, removing the garlic and thyme.
  • Place steaks on a baking sheet and season generously with fresh cracked pepper.
  • Sear on a flaming hot grill and cook for 1.5 min on each side (flipping every 30 seconds).
  • Take off flame and place two (2) pats of butter on each steak,
  • Rest, remove the cooking string, slice and serve.

Get your Cromify Vacuum Sealer here 

Get your flavor on here


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