Sous Vide Bone-In Ribeye With Cast Iron Crust

Name: Sous Vide Bone-In Ribeye With Cast Iron Crust
Cook time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (1.5 lb) bone-in ribeye steak; salt, to taste; black pepper, to taste

A bone-in ribeye cooked sous vide for edge-to-edge doneness, then finished in a screaming hot cast iron skillet to render the fat cap and develop a golden crust. This two-stage method eliminates guesswork and delivers restaurant-quality results.

🌍American 🏷️Steak 🏷️Bone-in steak 🏷️Ribeye 🏷️Cast iron steak Pan-seared steak

🏷️

🏷️Sous vide

-0:00

cookingwithshereenonTikTok

Total

5 min

Servings

2

Difficulty

Medium

Est. Cost

$10–$16

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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cookingwithshereenonTikTok

Ingredients

1 (1.5 lb) bone-in ribeye steak
salt, to taste
black pepper, to taste

3 Ingredients

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Instructions

1
First, cook the steak using a sous vide machine set to 131°F for a perfect medium-rare. The duration will depend on the thickness of your steak, typically 1-3 hours.
2
Once the sous vide process is complete, remove the steak from the bag and pat it very dry. Heat a cast iron skillet over high heat.
3
Using tongs, hold the steak vertically in the hot skillet to sear and render the fat cap.
4
Lay the steak flat in the skillet and press down gently to ensure even contact. Sear for 1-2 minutes until a deep golden-brown crust forms.
5
Flip the steak and sear the other side for another 1-2 minutes.
6
Remove the steak from the pan and let it rest for a few minutes before slicing against the grain and serving.

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Tips & Notes

Pro tips

Pat the steak completely dry after sous vide and before searing—moisture prevents crust formation. Use paper towels and let it sit uncovered for 5 minutes.
Preheat cast iron until smoking (5+ minutes over high heat). The pan must be significantly hotter than standard pan-searing for proper crust development.
Sear the meat side first for 1-2 minutes without moving, then flip and sear the fat cap by tilting the steak to direct contact with the pan while basting with butter.
Check doneness with a meat thermometer in the thickest part away from bone—it should read 129-131°F internally after resting, accounting for carryover heat.

Substitutions

Bone-in ribeye → bone-in strip steak (slightly leaner, cook 1-2°F higher)
Cast iron skillet → stainless steel or carbon steel (similar crust, slightly less heat retention)

Storage & make-ahead

Let the steak rest 5-10 minutes before serving. Store leftovers in an airtight container for up to 4 days; reheat gently in a 275°F oven until warmed through (5-8 minutes).

Equipment

immersion circulator or sous vide machine · vacuum sealer or ziplock bags · cast iron skillet (10-12 inch) · meat thermometer

Common Questions

What temperature and time should I use for sous vide ribeye?

For a 1.5 lb bone-in ribeye, cook at 129-131°F (54-55°C) for 45 minutes to 2.5 hours, depending on desired doneness and thickness. Longer times within this range won't affect texture.

How do I render the fat cap properly?

After searing the meat side, tilt the steak toward you in the cast iron and use a spoon to baste the fat cap with hot pan juices and butter for 1-2 minutes until it's golden and crispy.

Can I cook the steak ahead and sear it later?

Yes. Cool the vacuum-sealed steak in an ice bath after sous vide, then refrigerate up to 3 days. Pat dry and sear in cast iron straight from the fridge for best crust development.

What cast iron size do I need?

A 10-12 inch skillet works best for a 1.5 lb bone-in ribeye, allowing enough space for heat circulation and room to tilt and baste the fat cap.

Should I season before or after sous vide?

Salt the steak 12-24 hours before cooking (dry-brining) or just before vacuum-sealing. Season with black pepper only after searing to prevent burning during the sous vide stage.