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

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.

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.

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.

See how to griddle ribeye on the Traeger Flatrock Grill…

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.

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

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.

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.

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.

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.

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

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.

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.

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