Name: Anova Sous Vide Ribeye Steak
Prep time: 5 min
Cook time: 92 min
Total time: 99 min
Yield: 1 servings
Ingredients: 1 ribeye steak, 1.5-inch thick (12-16 oz); 2 tsp kosher salt; 1 tsp freshly cracked black pepper; 2 sprigs fresh thyme; 2 smashed garlic cloves; 1 tbsp beef tallow or high-smoke-point oil; 2 tbsp unsalted butter

Sous vide a ribeye at 129°F for 90 minutes, then sear in a ripping-hot cast iron for 45 seconds per side. This is the only technique that gives you edge-to-edge medium-rare on a 1.5″ ribeye without any guesswork, timing, or temp probing. The Anova Precision Cooker Pro has become standard equipment in steakhouse prep kitchens for exactly this reason.

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Why 129°F is the magic number

Medium-rare has traditionally been defined as 130-135°F internal temp. The gap exists because pan-searing adds 3-5°F of carryover after you pull the steak, so you target 130°F to land at 135°F. Sous vide eliminates carryover: the steak holds at exactly 129°F for the full cook, and the 45-second sear adds only 1°F to the outermost 2mm. You land at a true medium-rare with zero guesswork.

The sear is the whole finishing move

Pat the steak bone-dry before searing — any surface moisture will steam instead of crust. Heat cast iron to screaming hot (500°F+), add a tablespoon of beef tallow or grapeseed oil, and lay the steak down with authority. 45 seconds per side, then 15 seconds on each edge to crisp the fat cap. Rest for 2 minutes and serve.

Anova Sous Vide Ribeye Steak

Prep 5 min Cook 92 min Total 99 min Serves 1 Calories 890 Difficulty Medium

Scale recipe:

Ingredients

1 ribeye steak, 1.5-inch thick (12-16 oz)
2 tsp kosher salt
1 tsp freshly cracked black pepper
2 sprigs fresh thyme
2 smashed garlic cloves
1 tbsp beef tallow or high-smoke-point oil
2 tbsp unsalted butter

Instructions

Preheat Anova sous vide bath to 129°F (54°C).
Season steak generously with salt and pepper on all sides.
Vacuum seal the steak with thyme sprigs and smashed garlic.
Drop the sealed bag in the water bath and cook for 90 minutes.
Heat cast iron skillet on high until smoking, about 4 minutes.
Remove steak from bag and pat completely dry with paper towels.
Add tallow to the pan, then sear the steak for 45 seconds per side.
Sear the edges for 15 seconds each to render the fat cap.
Add butter to the pan, baste the steak for 30 seconds, rest for 2 minutes, and serve.