Herb and Spice-Rubbed Rib Eye Steaks

If you’ve spent good money on a rib eye steak, it would be a crying shame to overcook it. That’s why it’s a great idea to cook that steak in a sous vide water bath. The herb rub in this recipe is simple and classic, but gives the steak a step up in the flavor department, enhancing, but not overpowering.

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Herb and Spice-Rubbed Rib Eye Steaks

  • Prep Time: 5 m
  • Cook Time: 1 h
  • Total Time: 1 h 5 m
  • Servings:


  • 2 rib eye steaks at least 1½-inches thick
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • olive oil
  • salt


  1. Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see below).
    125ºF for rare
    130ºF for medium rare
    140ºF for medium
    150F for medium well
    155ºF for well done
  2. Combine all the herbs and spices in a small bowl and then season the steaks well with the mix, rubbing it into the steaks well. Place the steaks in a zipper seal bag. If the steaks are very large, put them each in their own bag. Never stack the steaks on top of each other. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
  3. Cook in the sous vide bath for at least 1 hour, or for as long as 6 hours.
  4. When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, season the steaks with salt and sear them for one minute per side.
  5. Remove and serve.
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Comments (10)Post a Reply

  1. It’s Valentines Day and I made this for my hubby….and it was awesome! This was my first try at sous vide steak and I’m sold on it. The rib eye was so tender and I actually surprised myself. Thank you for the video that you shared showing the steps to making this Sous Vide ribeye steak. Now….I’ve got a request.

    I decided to make fresh mushrooms as a side and found a delicious, easy recipe using Ranch Style dressing/seasoning mix. I didn’t know how to prep/clean the fresh mushrooms. Any chance you might make a video showing the how-to steps in cleaning a mushroom? Inquiring minds want to know——really!
    Thank you again for sharing your cooking talents and expertise with us. I’ve learned so much. (My hubby thanks you too!)

  2. 5 stars
    Perfect and easy! My husband went wild over this. His comment after taking his first bite was “I’m never taking you to a steak house again!” (There’s a flip side to the success of this recipe). Additional superlatives followed each bite.

    1. When you use a sous vide method to prepare food, the food cooks in a temperature controlled water bath. The food never gets higher than the temperature that you set, therefore you cannot overcook the food. If your steak is done to your liking at 140ºF and the temperature of that steak never goes over 140ºF, then it never overcooks. Because we’re not cooking with high heat, it takes much longer for the food to reach its final temperature (it would take a steak about 1 hour to reach the set temperature), but you can hold it in the water bath for up to 6 hours at that temperature. You really aren’t cooking it for 6 hours, the steak is in a holding state. Check out my video on Sous Vide 101 to learn more. https://bluejeanchef.com/cooking-school/sous-vide-101/

  3. 5 stars
    This was amazing. This is our second time using our sous vide and we definitely wanted to try steak so we bought some ribeyes and tried this recipe. I was not sure I was going to love the idea of cinnamon in the rub but it added this depth of flavor that made it so delicious. Everybody said this was the best steak they’ve ever had.

  4. Hi Merideth! I just have a couple of questions about the Sous Vide cooking process.

    I’d like to first thank you for all your well written articles & tutorials such as the Sous Vide one. I truly enjoy reading ALL of your “lessons”. They are very informative & enjoyable too…

    OK, now for my Sous Vide Questions:
    I was already curious about using Sous Vide. I want to try it now, especially after reading your lesson. I was thinking of ordering a Sous Vide heater/circulator, but then I remembered that my multi-cooker (Emeril’s) has a Sous Vide setting. Would using the multi-cooker’s Sous Vide setting be sufficient/suitable? I’ve never prepared any Sous Vide dishes, but would really like to. Would the circulation of the water be important?

    1. Hi Pierre. I haven’t used a multi-cooker for sous vide, but that doesn’t mean it can’t be done. The reason the circulators circulate the water is because they are submerged in a vessel of water as the only heating source. In order to evenly heat that water, they do need to make sure all the water passes by the heating element to maintain that temperature. With multi-cookers, the heat source is below the water and since heat rises, I suspect it would keep the water pretty evenly heated. Why don’t you give it a test? Set the sous vide setting to a certain temperature and then take the temperature in different parts of the pot with an instant read thermometer. I’m sure if the multi-cooker has created the sous vide setting, it should work. If it does, the only reason you would want to invest in a circulator is if you wanted to use a bigger vessel than your multi-cooker because whatever you are cooking needs more room – like a rack of ribs. Hope that answers your question. ML

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