A sous vide water bath is a high-precision cooking method that cooks steaks and other cuts exactly to your desired level of doneness while keeping them extra moist and tender. The results when it’s used to cook New Zealand grass-fed beef are truly superb.

These ribeye steaks end up a perfect rare on the inside with a flavorful seared crust on the outside. If you prefer your steaks cooked further, simply set the sous vide bath temperature hotter – to a few degrees above the internal temperature you want your steaks to have.

In the photo we’ve paired the steaks with a wine sauce and a sweet onion butter, but ribeye steaks are so beefy that they stand just fine on their own with any sides.

Wine Pairing: Super Tuscan

Ingredients Servings: 2

  • 2 Grass-Fed Ribeye Steaks
  • 1 stick Butter
  • 1 t Chopped Thyme
  • 1 t Chopped Chives
  • 1 t Chopped Rosemary
  • 1 t Chopped Sage
  • 2 T Italian Parsley Leaves
  • 1 T Minced Garlic
  • Large pinch of Salt
  • Oil for Searing (canola, peanut, grapeseed, etc)


Fill your sous vide bath with water and set the temperature to 120˚F. Dry off the steaks.
Melt the butter in a frying pan. Add the minced garlic and salt. Cook over low heat until the garlic turns translucent. Remove the pan from the heat and add the herbs.
Brush or rub the steaks with the herb, garlic & butter blend. Let the butter cool until it re-thickens on the steaks. Vacuum pack them in sous vide bags.
Once your water bath has reached temperature, add the bagged steaks and cook for anywhere between one and four hours – whatever suits your schedule.
When you’re ready to serve the steaks, remove them from the bath and bags. Sear them on all sides in a very hot oiled frying pan or skillet. Serve with your choice of sides (we recommend fried eggs and home fries).