Step 1

Preheat sous vide machine to 132ºF.

Step 2

Season ribeye steak with salt.

Step 3

Vacuum seal boneless ribeye steak for sous vide cooking (or put it in a ziploc bag).

Step 4

Sous vide for 2.5 hours at 132ºF. Note: You can sous vide boneless ribeye anywhere between 1-4 hours. The longer you cook the steak, the more tender it will become. 2.5 hours is my preference, but when I’m short on time, I’ll cook it for just an hour or two. If cooking from frozen, add 1 hour to the cook time.

Step 5

Remove sous vide boneless ribeye from the hot water. Optional: shock the steak in ice water to stop the cooking process. Remove steak from the bag and pat it dry with a paper towel. This removes the extra moisture so the mayo sticks.

Step 6

Smear mayo on sous vide boneless ribeye to form a thin coating on all sides and edges. Sprinkle on smoked pepper and garlic salt as desired. ed.

Step 7

Mayo sear boneless sous vide ribeye in a cast iron skillet on medium-high heat. You don’t need to add butter or oil to the pan, the mayo will sear and create a tasty crust on the steak. Sear each side of the boneless ribeye until a brown crust forms, about 20-30 seconds each side.

Step 8

Move sous vide boneless ribeye steak to a cutting board to cool for at least 10 minutes before serving.