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

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.

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!

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.

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.

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.

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

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.

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.

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.

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.

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.