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    Home » Recipes » Sous Vide » Sous Vide Steak » Sous Vide Ribeye Steak From Frozen or Fresh (+ VIDEO)

    Sous Vide Ribeye Steak From Frozen or Fresh (+ VIDEO)

    Published: Apr 14, 2021 · Modified: Jun 20, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Cooked steak on white plate with text overlay.

    Make sous vide ribeye steak from frozen with just 20 minutes of prep time. Perfect for sous vide enthusiasts and newbies alike, this easy sous vide steak recipe is perfect for weeknight dinners, backyard BBQs, or even an at-home date night.

    Sous vide ribeye steak on white plate next to spoons and forks.

    Did you know ribeye steak can be cooked from frozen? In this step by step guide, you’ll learn how to sous vide frozen ribeye to medium-rare perfection. It will seem like magic, but it really just a little nerdy science and an extra 60 minutes in the sous vide “jacuzzi”.

    This recipe is perfect for sous vide meal prep. You can always cook it fresh. Or you can season and vacuum seal frozen ribeye (without thawing it first). Or you can season then vacuum seal fresh ribeye then freeze it for later with this method. Make sure to check out how to purchase ribeye steaks for the best quality meat at home!

    Cooked sous vide ribeye steak on wooden cutting board next to tongs and cookbook.

    Table of Contents

    • Ingredients
    • How to Make Sous Vide Ribeye Steak
    • FAQs
    • Final Tips
    • Are you a foodie, too?
    • The Perfect Sous Vide Setup
    • Sous Vide Ribeye From Frozen Or Fresh Recipe | Sip Bite Go

    Ingredients

    It’s important to get the right sized ribeye steak! I used a 1-pound steak that was about 1.5-2″ thick. For seasonings, you will need salt, mayonnaise, pepper, and freshly chopped parsley.

    How to Make Sous Vide Ribeye Steak

    Step 1. First preheat the sous vide machine to 132-134ºF (for medium-rare, or your desired temperature). For this recipe, the ribeye cooked at 134ºF and was absolutely perfect. Then while the sous vide bath preheats, season ribeye with salt.

    Ribeye steak in vacuum sealed plastic bag on countertop.

    Step 2. After that, vacuum seal the steak or add it to a ziplock bag. Then sous vide ribeye from frozen for 3.5 hours.

    Ribeye steak in vacuum sealed bag cooking in sous vide water bath.

    Step 3. When it’s finished cooking, remove the steak from the bag and pat the ribeye dry to remove extra moisture, which will help create an even sear.

    Patting dry a steak after sous vide bath, steak is sitting on white plate and tea towel on countertop.

    Step 4. Now smear mayo on the cooked steak, then season with pepper.

    Spreading mayonnaise with spoon on top of steak, sitting on white plate and tea towel on countertop.

    Step 5. After that, heat a cast iron skillet to medium-high on the stove. Then sear the ribeye on each side, including the edges, for a few minutes until a brown crust forms.

    Top shot of steak cooking in skillet on stovetop.

    Step 6. Finally, transfer to a cutting board to rest for at least 10 minutes. Then serve with a sprinkle of fresh parsley and enjoy with your favorite sides, like asparagus, potatoes or pasta side dishes.

    Cut up pieces of steak next to bone and larger piece of steak on white plate with fork.

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

    FAQs

    How do you sous vide ribeye from frozen?

    I’ve done this many, many times and find that frozen ribeye sous vide is absolutely delicious!

    If you want to sous vide frozen ribeye, add on 60 minutes to the cook time. And cook it at the same temperature. See this post on sous vide frozen steak time and temp.

    How long to sous vide frozen ribeye?

    You can sous vide the steak between 1-4 hours. Extra time = extra tenderness. My favorite duration is at least 2.5 hours, or when cooking sous vide ribeye from frozen is 3.5 hours, which makes the meat exquisitely tender.

    Final Tips

    • While this particular recipe is designed to help you with sous vide meal prep, you can always cook it fresh, too. Or you can season and vacuum seal frozen ribeye (without thawing it first). Or you can season then vacuum seal fresh ribeye then freeze it for later with this method.
    • If meal prepping to cook your steak from frozen, you can freeze it after seasoning and vacuum sealing in a bag.
    • Cooking a fresh steak? You should sous vide for 2.5 hours if the steak is thawed or fresh.

    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.

    Sous vide ribeye steak on wooden cutting board next to cookbook display.

    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?

    Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this recipe. And if you love the idea of eating restaurant-style food at home – subscribe to the Sip Bite Go channel.

    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.
    Cooked steak on white plate.

    Sous Vide Ribeye From Frozen Or Fresh Recipe | Sip Bite Go

    Make sous vie ribeye steak from frozen with just 20 minutes of prep time for a special weeknight dinner, your next backyard BBQ, or even an at-home date night.
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 3 hours 30 minutes
    Finish Time: 20 minutes
    Total Time: 3 hours 55 minutes
    Servings: 2
    Calories: 497kcal
    Author: Jenna Passaro

    Ingredients

    • 1 lb ribeye steak 1.5-2" thick
    • ½ tsp salt
    • ½ tbsp mayonnaise
    • ¼ tsp pepper
    • ½ tbsp parsley fresh chopped

    Instructions

    • Preheat sous vide machine to 132-134ºF (for medium-rare, or your desired temperature). For this recipe, the ribeye cooked at 134ºF and was absolutely perfect.
    • While the sous vide bath preheats, season ribeye with salt.
    • Vacuum seal steak or add it to a ziplock bag. If meal prepping to cook ribeye sous vide from frozen, you can freeze it at this point.
    • Sous vide ribeye from frozen for 3.5 hours. Or sous vide for 2.5 hours if cooking thawed or fresh ribeye.
    • Once frozen ribeye cooks, remove the bag from the hot water. Shock the steak in ice water to stop the cooking process (optional).
    • Remove steak from the bag and pat the ribeye dry to remove extra moisture, which will help create an even sear.
    • Smear mayo on sous vide cooked frozen ribeye. Season with pepper.
    • Heat a cast iron skillet to medium-high on the stove. Sear ribeye on each side, including edges for a few minutes until a brown crust forms.
    • Transfer to a cutting board to rest for at least 10 minutes before serving with a sprinkle of fresh parsley.

    Video

    Notes

    • While this particular recipe is designed to help you with sous vide meal prep, you can always cook it fresh, too. Or you can season and vacuum seal frozen ribeye (without thawing it first). Or you can season then vacuum seal fresh ribeye then freeze it for later with this method.
    • If meal prepping to cook your steak from frozen, you can freeze it after seasoning and vacuum sealing in a bag.
    • Cooking a fresh steak? You should sous vide for 2.5 hours if the steak is thawed or fresh.
    Watch the recipe steps on Sip Bite Go Youtube!

    Nutrition

    Calories: 497kcal | Carbohydrates: 1g | Protein: 46g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 722mg | Potassium: 618mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | 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.

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    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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