Sous Vide Ribeye Recipes with Asian Glaze

Often during the week you only have time for a quick meal. These Asian glazed sous vide ribeye steaks are one way to still have a flavorful dish without spending a lot of time in the kitchen.

The sweet and salty hoisin glaze on the sous vide ribeye steaks really ups the flavor. I recommend finishing them on the grill but you can also cook them under the broiler in your oven.

I usually sear the sous vide ribeye steaks when they are just out of the refrigerator or at room temperature. This allows me more time to fully develop the glaze. I make sure to remove them from the heat once the center is warm, about 115°F (46°C), but you can do it straight from the water bath, just reduce the amount of time they are seared.

This recipe is adapted from our new book, which is all about using sous vide to serve great meals around a busy schedule. In the book we use this glaze on pork chops but it is great as shown here on sous vide steak or even chicken.

Because it is already very tender there are several ways to sous vide ribeye steak. You can cook it by thickness, using a sous vide thickness ruler, just long enough to bring it up to temperature. You can also cook it for up to 8 hours because of the amount of fat in the steak. One of my favorite ways is to sous vide it for several hours then chill it in a 1/2 ice - 1/2 water bath.

Using the cook, chill, and hold on sous vide ribeye means I can cook many at once and leave them in the refrigerator. Then when I'm ready to eat I can take out one or two and quickly sear them. Since they have been cooled it also allows me to sear them for longer, resulting in a better crust, more fat breakdown, and in this case, applying a thicker glaze.

Below I cover the cook, chill, and hold method but you can cook the sous vide ribeye steaks however fits into your schedule.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Ribeye Recipe with Asian Glaze you can check out the following.

This recipe is adapted from our new book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book.

Sous Vide Ribeye Recipe with Asian glaze

  • Published: November 17, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 Hours or up to 9 Hours
  • Cooks: 131°F (55°C) for 2 to 8 hours
  • Serves: 4 people

Ingredients for Sous Vide Ribeye with Asian Glaze

  • For the Sous Vide Ribeyes

  • 4 ribeye steaks
  • 1 tablespoon Chinese 5 spice powder
  • pepper
  • For the Finishing Rub

  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • For the Garnish

  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Ribeyes with Asian Glaze

For the Sous Vide Ribeyes

At least 3 to 9 hours before serving

Pepper the ribeye steaks then sprinkle with the Chinese 5-spice powder. Place in the sous vide pouches and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Cooking the Sous Vide Ribeyes

At least 2 to 8 hours before serving

Preheat the water bath to 131°F (55°C). Place the sous vide pouches in the water bath and cook for 2 to 8 hours.

Remove the pouches containing the sous vide ribeye and place in a 1/2 ice - 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.

For Finishing the Sous Vide Ribeyes

At least 30 minutes before serving

Preheat a grill to high heat.

To prepare the glaze, mix together all of the ingredients in a bowl until combined well.

Take the sous vide ribeye steaks out of the pouches and pat dry. Sear them on the grill until grill marks form, a couple minutes per side. Once they brown, brush the glaze on each and turn once the sauce begins to caramelize, about 30-45 seconds. Repeat several times until they are coated with the glaze and the center of the sous vide ribeye has raised to around 115°F (46°C).

Remove the sous vide ribeye steaks from the heat and serve with the cilantro and sesame seeds on top.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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