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Plate with sliced medium-rare steak, roasted potato wedges, and grilled asparagus on a white marble surface with a blue napkin.

Ribeye Steaks

Sink your fork into a ribeye that’s evenly cooked through, juicy from the first bite, and finished with a caramelized crust you’ll want to show off. Thermador Air Sous Vide takes the guesswork out of cooking steaks: low, controlled heat highlights the ribeye’s rich marbling and locks in flavor while you handle sides or entertaining. A quick, high-heat sear at the end builds the savory brown exterior that makes each bite memorable. Whether you’re dialing in a weeknight treat or serving guests, this method delivers reliable, restaurant-quality ribeye steaks every time.

Ingredients

2 servings:

Thick-cut ribeye steaks

(about 1.5 pounds and 1.5” thick each)

Butter, for searing steaks

Salt, to personal taste

Ground black pepper, to personal taste

Instructions

Step 1

Generously season the steaks with salt and pepper.

Step 2

Place each steak inside their own individual vacuum seal bags.

Step 3

Vacuum seal steaks and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.

Step 4

Set oven mode to Air Sous Vide. Set temperature to 130°F.

Step 5

Air sous vide for 180 minutes for medium-rare.

Step 6

Remove steaks from the bags. Heat a skillet on high heat. When very hot, add the butter to the pan, then add the steaks.

Step 7

Sear each side for about 1 minute or until a crust forms to your liking.

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