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.
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.