Time, temperature, and tips for perfect results every time.
Sous Vide
Cook Time
90-240 min
Set Sous Vide To
129°F
cooking temperature
Safe Internal Temp ?
145°F
63°C · USDA FSIS
165:00
165 min preset
Adjusted cooking time
90-240 min
| Level ? | Internal Temp ? | Description |
|---|---|---|
| rare | 120-125°F | Cool red center, 3-4 min/side on hot cast iron. The center should feel like the fleshy part of your palm below the thumb when your hand is relaxed. |
| medium rare | 130-135°F | Warm red center, 4-5 min/side. The sweet spot for ribeye - fat starts rendering at 130F, so the marbling actually melts into the meat. |
| medium | 140-145°F | Warm pink center, 5-6 min/side. Still juicy but the center has firmed up. Good compromise if you are nervous about red meat. |
| medium well | 150-155°F | Slight pink, 6-7 min/side. Most of the moisture has cooked out. If you must go this far, baste with butter to add back some richness. |
| well done | 160+°F | No pink, 7-8 min/side. Not recommended for ribeye - dries out the marbling that makes this cut worth the price. You are paying for fat that you are then cooking away. |
Ribeye Steak takes 90-240 minutes in Sous Vide at 129°F. Verify internal temperature reaches 145°F with a meat thermometer.
The recommended temperature for Ribeye Steak in Sous Vide is 129°F. Medium-rare, edge-to-edge pink (Anova guide)
It is generally not necessary to flip Ribeye Steak during this cooking method. Check your specific recipe for guidance.
Yes, you can cook frozen Ribeye Steak in Sous Vide. Add approximately 50% more time (135-360 minutes). Always verify internal temperature before serving.
Preheating is optional for this method but can improve results. Most recipes benefit from starting with a heated cooking surface.