If you’re feeling lazy (like I am on a Tuesday), set your sous vide to 131°F for 2.5 hours. This is my “forget about it” zone. I season the steak, bag it, drop it in, and then do literally anything else. Fold laundry, binge a show, argue with a plant—whatever. The steak will be ready when you are.
One last thing: never sous vide a frozen ribeye without adding 30-50% more time. I tried that once. I ended up with a cold center and a weirdly warm exterior. It was a texture crime scene.
So go ahead, set that timer, and trust the water. Your ribeye will reward you with buttery, juicy perfection—as long as you don’t walk away for eight hours. Unless you want shredded beef tacos, in which case, you do you.
