Sergio's Seasoning Recipe: Sous Vide Ribeye

Sergio's Seasoning Recipe: Sous Vide Ribeye

image of ribeye steak on a board
There are many ways to cook a steak, and equally as many ways to have your carefully selected cut of meat ruined due to overcooking, dryness, and unintended char. One technique for cooking a steak with a more consistent, juicy result is the Sous Vide method.

Sous Vide, or “under vacuum”, is a French process that involves vacuum sealing food in a bag and gently cooking it in a specific-temperature water bath using an immersion circulator. Because the steak is cooked slowly at a consistent temperature, this method allows for a more precise outcome.

We appreciate this method for our bone-in ribeyes, as it’s a great way to lock in the flavor of our Sergio’s Seasoning and Maitre d’ Butter while ensuring the cut is cooked to our preference. We finish it off with a quick sear for that tasty crust.

To try the Sous Vide method for yourself, you’ll need an immersion circulator and a vacuum sealer. Here’s how to do it:



  1. Coat both sides of the ribeye with Sergio’s Seasoning and top with Maitre d’ Butter and rosemary.
  2. Place ribeye in vacuum bag and seal completely until no air remains.
  3. Set up your immersion circulator and water container according to its directions.
  4. Preheat the water by setting the temperature on the circulator according to your desired doneness. For medium-rare, set the temperature to 130°. For a well-done ribeye, set the temperature to 160°.
  5. Place the bag into the water until fully submerged. Clip bag to side of water vessel if desired to minimize movement.
  6. Allow the ribeye to cook for a minimum of 1 hour; 2 hours for the best result.
  7. Bring olive oil to high heat in a cast iron skillet and sear the ribeye for 1 minute on each side.
  8. Transfer to a cutting board, cover it with foil, and let it rest for 5 minutes (don’t cut into it too soon, or the juices will leak out).
  9. Top with a dollop of Maitre d’ Butter and enjoy the tenderness!  

Photo credit: Geraud Pfeiffer