Perfect Sous Vide Wagyu Ribeye Steak Recipe and Guide

A raw wagyu ribeye steak with marbling and rosemary sprigs on a dark surface.

I enjoy using my Joule sous vide from time to time. I particularly enjoy how the meat cooks evenly, though. I find a great marbled cut, like this wagyu ribeye, is perfect for this cooking technique.

Ingredients

1-2 wagyu ribeyes

Rosemary springs for the steak and potatoes

Garlic

Fingerling potatoes

Chopped rosemary

Salt

Olive oil

Sous-vide device – I use a Joule

Preparation

Fingerling potatoes

Halve the potatoes

A bowl filled with halved fingerling potatoes seasoned with rosemary, garlic, salt, and black pepper.

A bowl of seasoned fingerling potatoes mixed with herbs and garlic, ready for cooking.

Add in chopped rosemary, salt and pepper.

Toss with olive oil.

Roast in 350°F oven for 40 minutes on a parchment paper-lined pan, stirring once or twice.

Wagyu ribeye steak placed on a black cutting board beside a package of organic chives.

Salt the steak, add in whole garlic cloves and rosemary sprigs.

Seal in a sous vide bag – a zip-lock bag will also work.

Sous vide the steak according to your device’s instructions – I use a large deep pot and typically set the Joule for about 2 hours. It comes with an app and a Bluetooth sensor, making this a straightforward step.

A sous vide bag containing a marbled wagyu ribeye steak with garlic cloves and rosemary sprigs, ready for cooking.

A marbled wagyu ribeye steak with rosemary sprigs placed next to it on a dark surface.

A sous vide bag containing a marbled wagyu ribeye steak with rosemary sprigs and whole garlic cloves.

Remove the steak from the bag. Heat a cast-iron pan over high heat with avocado oil. Avoid using olive oil, as the heat point is too low. The steak is already cooked. I advise cooking it to 110°F. It will continue to cook in the pan. You will want to cook the steak to 120°F and let it rest for 5 minutes covered in foil.