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    Home » Recipes » Sous Vide » Sous Vide Steak » Sous Vide Prime Rib Steak (+ VIDEO)

    Sous Vide Prime Rib Steak (+ VIDEO)

    Published: Jan 28, 2021 · Modified: Jul 8, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Two stacked images of sous vide steak cooked and sliced with text overlay

    Sous vide prime rib steak is one of my favorite sous vide holiday dish recipes. Prime rib sous vide style is super juicy. In this recipe for sous vide steak I’m cooking a 2.5 LB prime rib. You can cook a 6 or 7 LB sous vide prime rib roast, too, but I recommend cooking those for 8-10 hours instead of the 6 hours this smaller cut is cooked in this video (scroll to the bottom of the page to see it).

    After sous viding prime rib, it’s finished in the cast iron skillet for a few minutes… then devoured. Let’s make it!

    top shot of cooked steak cut in strips on white plate

    Between parenting and the pandemic, it’s so hard to find the time (or energy) to have a nice dinner or quality time. And as someone who cooks as a form of self-care, I find it important to prioritize home cooking with fresh ingredients. When I land on an unexpectedly busy week, I go for meal prep that will last a few days. Instant Pot soups are one. Sous vide food is another.

    Juicy, delicious, and perfectly cooked, this sous vide prime rib steak is the perfect work from home lunch or at-home date night dinner. 

    Whether you’re looking for a fancy home date night or want to pick up a food hobby, this easy steak is the perfect recipe for both the sous vide enthusiast and novice chef.

    Chef sprinkling salt onto raw steak next to vacuum sealer

    Ingredients for Sous Vide Prime Rib Steak

    For this recipe, I used a 2.5-pound prime rib steak and a few of my go-to pantry staples. I kept things simple seasoning with just thyme, butter, and salt.

    Want a tasty sauce for this steak? Check out this creamy peppercorn sauce or get my free sauce recipe book.

    Sous vide in water bucket with steak inside

    How to make Sous Vide Prime Rib Steak

    Spend just 10 minutes of prep time before letting your sous vide work its magic in this easy prime rib steak recipe. Made with just a few ingredients, you are going to blown away with the perfect cook and mouthwatering flavors.

    Step 1. I always like to preheat my sous vide machine first, in this case to 132 degrees F. While waiting for the sous vide to bath preheat, season steak with salt, then top with thyme.

    Top shot of uncooked prime rib steak garnished with thyme sprig on white plate

    Step 2. Vacuum-seal the prime rib steak (or put it in a ziplock bag) with all of the seasonings. Use a vacuum sealer to fully seal the bag, and then sous vide for 6 hours.

    PRO TIP: Cover the sous vide container to prevent heat from escaping for this long cook. I also usually place a cutting board or another barrier under the water container to protect natural countertops from the heat of the water.

    Raw steak with thyme in plastic bag being vacuum sealed

    Step 3. When finished cooking, remove the sous vide prime rib roast from the water bath. If desired, shock the steak in ice water to stop the cooking process, then remove from the bag.

    Discard the thyme and pat the steak dry to remove the extra moisture before searing.

    NOTE: It will look a little funny on the outside because it needs to be finished with high heat in a cast iron pan — don’t worry, it will be delicious!

    Want to make your at-home meals restaurant quality? The secret ingredient is to cook with herbs! See new ways to cook with fresh herbs in your favorite recipes.

    Tongs holding steak in cast iron skillet

    Step 4. Now it is time to finish your steak in a cast iron skillet. First, heat a large cast iron skillet to medium-high and add olive oil.

    When the oil is hot and shiny, add the cooked sous vide prime rib to the pan. Sear the sous vide prime rib quickly, until a brown crust appears on each side — for just about 20-30 seconds. Don’t forget to use tongs to sear the edges of the steak as well.

    Transfer your delicious sous vide prime rib to a cutting board and let it cool for 15 minutes before serving.

    Looking for other holiday or date night recipes? Try sous vide rack of lamb or sous vide beef short ribs

    Top shot of cooked sous vide steak garnished with thyme sprig on white plate

    FAQs

    Will the sous vide give me a steakhouse-style cook?

    Absolutely! In fact, your sous vide prime rib steak may actually be cooked better than your favorite steak restaurant. Because of the temperature control, the sous vide method actually guarantees a more even cook edge to edge than on a grill or stovetop.

    Can I cook a larger steak?

    You can, but that means your cook time will change! Cook and temperature times vary depending on many factors, including the size of your steak and whether you’d like it cooked medium, rare, or another temp. For example, if you are sous viding prime rib between 6-7 pounds, increase the time in the sous vide water to 8-10 hours.

    How can I add flavor to this sous vide prime rib steak recipe?

    I love to add my favorite sides, but you can also infuse your steak with any number of mouthwatering sous vide steak marinades. It’s also delicious to have a homemade sauce to drizzle over the steak before serving, like this creamy peppercorn sauce. Want more? Check out my free sauce recipe book.

    Bring the restaurant home

    There is no need to trek to a restaurant or spend tons of money on the perfect, mouthwatering prime rib steak. The sous vide is an amazing tool for recreating your favorite restaurant-style meals from the comfort of your own kitchen.

    Whether you’re a sous vide enthusiast, a flourishing chef, or simply looking to create a nice family dinner, this prime rib steak recipe is sure to be a huge success. Round out your meal with the perfect side. Add one of these easy pasta side dish recipes for steak, chicken or pork dinners. This list includes my favorite sides like baked rigatoni pasta, tomato pesto pasta salad, and a classic stuffed shells recipe my family loves.  This is sure to be a home cooked meal your family will swear is takeout!

    Making a prime rib for the holidays? Make sure to check out my recipe for chorizo sausage stuffing which is sure to spice up your family meal!

    Looking for another steak to sous vide cook? Try this recipe for sous vide porterhouse.

    top shot of cooked steak cut in strips on white plate

    Final tips for making sous vide steak

    • Kick up the flavor. Want to infuse more flavor in your sous vide steak recipes? See my guide to sous vide steak marinades.
    • Use frozen steak. Did you know you can cook foods from frozen using the sous vide method? See my guide to sous vide frozen steak.
    • Adjust time for steak size. If you are sous viding prime rib between 6-7 pounds, increase the time in the sous vide water to 8-10 hours.
    chef next to sous vide cookbook with prime rib on white plate

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

    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.
    top shot of cooked steak cut in strips on white plate

    Are you a foodie, too?

    There’s one thing that makes this sous vide prime rib even better… a special butter to serve it with. Rosemary, parsley, fresh garlic and lemon come together to make this flavorful herb and garlic compound butter. I love having this butter ready to go in the fridge to put on sous vide corn on the cob, dinner rolls, coulotte steak, potato dishes, or fish.

    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. It’s where I share what I’m doing in the kitchen, and I love putting up new videos and recipes so you can follow along.

    Find me on Instagram to see my latest sous vide cooks @sipbitego. For in-depth tutorials on sous viding steaks and more, subscribe to the Sip Bite Go channel.

    top shot of cooked steak cut in strips on white plate

    Sous Vide Prime Rib Steak Recipe | Sip Bite Go

    Sous vide prime rib steak is super juicy, super simple, and incredibly easy to make! With only 10 minutes of prep and a quick finish in the cast iron skillet, I guarantee you'll be making this holiday recipe for years to come.
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Main Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 6 hours 15 minutes
    Resting Time: 15 minutes
    Total Time: 6 hours 40 minutes
    Servings: 2
    Calories: 1774kcal
    Author: Jenna Passaro

    Ingredients

    • 2.5 lbs prime rib steak
    • 1 tsp salt
    • 3 sprigs thyme
    • ½ tbsp olive oil
    • 1 tbsp butter

    Instructions

    • Season prime rib for sous vide cooking. Preheat sous vide machine to 132ºF. While the sous vide bath preheats, season steak with salt, then top with thyme.
    • Vacuum-seal prime rib steak (or put it in a ziplock bag) with seasonings, seal it, and sous vide for 6 hours at 132ºF. Note: if sous viding prime rib between 6-7 pounds, increase time in the sous vide water to 8-10 hours. Tip: cover sous vide container to prevent heat from escaping for this long cook, and place a cutting board or another barrier under the water container to protect natural countertops from the heat of the water.
    • Pat dry. When done, remove sous vide prime rib roast from the water bath. It will look a little funny on the outside, because it needs to be finished with high heat in a cast iron pan. Don’t worry, it will be delicious. If desired, shock the steak in ice water to stop the cooking process, then remove prime rib steak from the bag. Discard the thyme and pat the steak dry to remove extra moisture before searing.
    • Finish sous vide prime rib steak in a cast iron skillet. Heat a large cast iron skillet to medium-high and add olive oil. When the oil is hot and shiny, add the sous vide cooked prime rib to the pan. Sear the sous vide prime rib quickly, until a brown crust appears on each side – about 20-30 seconds. Use tongs to sear the edges of the steak as well. Transfer sous vide prime rib to a cutting board and let it cool for 15 minutes before serving.

    Video

    Notes

    • Kick up the flavor. Want to infuse more flavor in your sous vide steak recipes? See my guide to sous vide steak marinades.
    • Use frozen steak. Did you know you can cook foods from frozen using the sous vide method? See my guide to sous vide frozen steak.
    • Adjust time for steak size. If you are sous viding prime rib between 6-7 pounds, increase the time in the sous vide water to 8-10 hours.
    See the recipe or watch the video on my YouTube channel!

    Nutrition

    Calories: 1774kcal | Carbohydrates: 1g | Protein: 77g | Fat: 160g | Saturated Fat: 67g | Trans Fat: 1g | Cholesterol: 358mg | Sodium: 1466mg | Potassium: 1264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 8mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Ted says

      July 08, 2021 at 12:09 pm

      Made it for my wife’s birthday finished on the grill. One steak was plenty for two of us.5 stars

      Reply

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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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