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    Home » Recipes » Sous Vide » Sous Vide Steak » Sous Vide Boneless Ribeye Steak With Mayo Sear (+ VIDEO)

    Sous Vide Boneless Ribeye Steak With Mayo Sear (+ VIDEO)

    Published: Feb 10, 2021 · Modified: Jun 20, 2022 by Jenna Passaro · This post may contain affiliate links.

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    pin for sous vide mayo seared boneless ribeye with text overlay

    Ready for one of my favorite sous vide cooking tricks? Today, you’ll learn how to sous vide boneless ribeye steak with a mayo sear. Searing sous vide steak with mayonnaise is a fantastic way to infuse extra flavor and juice — it’s an easy trick you’re going to love.

    sliced sous vide steak on a table

    What’s sous vide?

    “Sous vide” is a French term that translates to “under vacuum” in English. The steak is vacuum  sealed (or dropped in a ziplock bag) and cooked in a water bath at a specific temperature, kept warm by a sous vide machine.

    Why bother?? The sous vide cooking method results in even cooking. You can achieve as-good or better results when cooking steak with the sous vide technique.

    Love this cut of steak?

    See how to purchase ribeye and learn the secrets to perfectly grilled ribeye.

    wild harvest mayonnaise jar

    Ingredients For This Dish

    Ingredients are pretty simple, since you’re adding so much flavor with the mayo finish at the end of the recipe. You’ll need about one boneless ribeye steak per person, salt, ½ tbsp mayonnaise per steak, pepper (smoked pepper is my fav), and a little garlic salt.

    How To Make Mayo Seared Sous Vide Boneless Ribeye

    Here’s how to cook a sous vide boneless ribeye steak and how to mayo sear a ribeye after sous vide cooking.

    Step 1. Preheat sous vide machine to 132ºF.

    Step 2. Season ribeye steak with salt.

    foodsaver vacuum sealer with vacuum sealed boneless ribeye steak
    See how to vacuum seal meat for sous vide cooking with steaks like filet mignon and ribeye. Great tips for meal prep with FoodSaver 4400!

    Step 3. Vacuum seal boneless ribeye steak for sous vide cooking (or put it in a ziploc bag).

    sous viding boneless ribeye

    Step 4. Sous vide for 2.5 hours at 132ºF.

    Note: You can sous vide boneless ribeye anywhere between 1-4 hours. The longer you cook the steak, the more tender it will become. 2.5 hours is my preference, but when I’m short on time, I’ll cook it for just an hour or two. If cooking from frozen, add 1 hour to the cook time.

    patting sous vide steak dry

    Step 5. Remove sous vide boneless ribeye from the hot water.

    Optional: shock the steak in ice water to stop the cooking process. Remove steak from the bag and pat it dry with a paper towel. This removes the extra moisture so the mayo sticks.

    adding mayo to sous vide steak

    Step 6. Smear mayo on sous vide boneless ribeye to form a thin coating on all sides and edges. Sprinkle on smoked pepper and garlic salt as desired.

    Want to try something new? Check out my recipe for sous vide rack of lamb.

    the home chef's sous vide cookbook with sous vide boneless ribeye in a cast iron skillet

    Step 5. Mayo sear boneless sous vide ribeye in a cast iron skillet on medium-high heat.

    You don’t need to add butter or oil to the pan, the mayo will sear and create a tasty crust on the steak. Sear each side of the boneless ribeye until a brown crust forms, about 20-30 seconds each side.

    Step 6. Move sous vide boneless ribeye steak to a cutting board to cool for at least 10 minutes before serving.

    serving sous vide boneless ribeye on a platter

    Love the mayo sear?? Try a mayo seared sous vide hamburger.

    steps to vacuum seal boneless ribeye steak for sous vide cooking

    Tips For Vacuum Sealing

    The key to any sous vide ribeye recipe is sealing the meat tightly so no water gets in the bag. I recommend vacuum sealing ribeye, but you can also use a ziplock bag.

    Remove the steak from the store’s packaging and place it on a plate. You’ll want to season it before placing it in the vacuum seal bag. In this recipe, I use a little salt, but you can add any spices or herbs you want.

    Add the ribeye to the vacuum sealer bag. Choose a bag that’s slightly bigger than the steak. You’ll want to leave extra room in the front, specifically 3-4 inches. This ensures the steak won’t get crushed by the vacuum seal machine.

    You can either start sous viding the steak or freeze your steak to sous vide later.

    sous vide boneless ribeye searing in a cast iron skillet

    How to Sous Vide Frozen Boneless Ribeye

    Guess what? You can sous vide ribeye that’s frozen — it’s one of my favorite sous vide meal prep tricks.

    The major benefit of sous viding boneless ribeye from frozen is that you don’t have to defrost the steak before you start cooking it. The sous vide method will defrost the ribeye first and won’t negatively affect the results. The steak ends up juicy and tender because it cooks in its own juices.

    What time and temperature when cooking from frozen?

    You can leave the defrosting temperature the same as the cooking temperature, making the process way more convenient. My personal ideal sous vide boneless ribeye temp is between 129 – 134 degrees Fahrenheit for medium-rare.

    Even though you’re cooking from frozen, you don’t need to increase the temperature — you just have to cook the steak at least an hour longer.

    Extra tips for meal prepping sous vide boneless ribeye

    If you plan on sous viding frozen steak as opposed to fresh steak, make sure you season your steak before freezing it.

    Since becoming a mom, grocery shopping is not the easiest errand to run on a whim. So I’ve really taken a liking to ordering steaks online. They usually arrive frozen, so I don’t bother thawing them — I take the steaks out of the packaging, season the frozen steaks, reseal them in vacuum seal bags, and pop them in the freezer until I want to cook my next sous vide steak dinner.

    Want a tasty sauce for this sous vide steak? Try this spinach basil pesto. It’s ah-mazing.

    I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook, too.

    jenna passaro with steak and the home chef's sous vide cookbook

    Quick, easy, and buttery… if you like the sound of that, you have to try my recipe for sous vide fingerling potatoes. Finish them with olive oil, parsley and parmesan cheese for a side dish everyone will love.

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    See this smoked ribeye recipe…

    Are you a foodie, too?

    This boneless sous vide ribeye with mayo sear recipe is a favorite in my house! The steak is evenly cooked to medium-rare, while the mayo finish crusts the meat perfectly before serving.

    Want to experiment more with sous vide dishes? Take a look at my sous vide recipes!

    Leave a comment here or find me on Instagram to chat sous vide @sipbitego.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    Try a new sous vide recipe…

    • Sous vide salmon
    • Sous vide frozen steak
    • See how long to sous vide chicken
    • Learn how to sous vide frozen chicken breast
    • Sous vide chicken wings
    • Sous vide chicken breast tenders
    • Sous vide pork chops
    sliced medium rare sous vide boneless ribeye steak on a plate

    Sous Vide Boneless Ribeye Steak With Mayo Sear Recipe | Sip Bite Go

    Ready for one of my favorite sous vide cooking tricks? Today, you’ll learn how to sous vide boneless ribeye steak with a mayo sear. Searing sous vide steak with mayonnaise is a fantastic way to infuse extra flavor and juice — it’s an easy trick you’re going to love.
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Main Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 2 hours 30 minutes
    Finish Time: 25 minutes
    Total Time: 3 hours
    Servings: 1
    Calories: 485kcal
    Author: Jenna Passaro

    Ingredients

    • 1 boneless ribeye steak
    • ½ tsp salt
    • ½ tsp mayonnaise
    • ¼ tsp pepper minced
    • ¼ tsp garlic salt

    Instructions

    • Preheat sous vide machine to 132ºF.
    • Season ribeye steak with salt.
    • Vacuum seal boneless ribeye steak for sous vide cooking (or put it in a ziploc bag).
    • Sous vide for 2.5 hours at 132ºF. Note: You can sous vide boneless ribeye anywhere between 1-4 hours. The longer you cook the steak, the more tender it will become. 2.5 hours is my preference, but when I’m short on time, I’ll cook it for just an hour or two. If cooking from frozen, add 1 hour to the cook time.
    • Remove sous vide boneless ribeye from the hot water. Optional: shock the steak in ice water to stop the cooking process. Remove steak from the bag and pat it dry with a paper towel. This removes the extra moisture so the mayo sticks.
    • Smear mayo on sous vide boneless ribeye to form a thin coating on all sides and edges. Sprinkle on smoked pepper and garlic salt as desired. ed.
    • Mayo sear boneless sous vide ribeye in a cast iron skillet on medium-high heat. You don’t need to add butter or oil to the pan, the mayo will sear and create a tasty crust on the steak. Sear each side of the boneless ribeye until a brown crust forms, about 20-30 seconds each side.
    • Move sous vide boneless ribeye steak to a cutting board to cool for at least 10 minutes before serving.

    Video

    Notes

    See the recipe: 
    See the recipe video: https://youtu.be/paD5du3bGo4

    Nutrition

    Calories: 485kcal | Carbohydrates: 1g | Protein: 46g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 139mg | Sodium: 1874mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Calcium: 19mg | Iron: 4mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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