Sous-vide Ribeye Steak With Stout Mushroom Sauce

You ready for the best steak that ever crossed those lips? How about a sous vide ribeye finished in the Big Green Egg and topped with a stout mushroom sauce? This steak made into my food Hall of Fame…it turned out moist, packed with big beef flavors, and tender (did I mention tender?).

What is sous vide and why cook this way?

Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a regulated temperature water bath to cook and held at ideal doneness for longer periods of time. I use the hillbilly method of the cooler, which works awesome. You can purchase water baths, but why spend a few hundred dollars for 1 or 2 degrees?

Why cook sous vide? C’mon man, it’s obvious. Imagine a steak medium-rare almost completely from edge-to-edge, with a small, millimeter-thick browned edge that results from searing the steak. Plus, the sous vide steak is smooth and still moist. Want one more reason? The fat on a sous vide steak is tender and flavorful, not tough and gristly. The choice is obvious.

Prime-grade ribeye (like these) should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious fat helps keep them moist while delivering oodles of flavor. I prefer ribeye cooked to medium-rare, around 130°F.

Sous-vide Ribeye Steak With Stout Mushroom Sauce


  • 2 12 oz. ribeye steaks
    For Stout Mushroom Sauce
  • ½ cup stout
  • 1 TBSP butter, room temperature
  • ½ medium onion, chopped
  • 6 mushrooms, sliced
  • 2 tsp Eric's Wicked Seasoning
  • ½ tsp kosher salt


    For sous-vide ribeye
  1. Heat water to 138ºF (the temperature will drop to ~132ºF when the steaks are introduced) and pour into cooler
  2. Place vacuum-sealed ribeye into water bath
  3. Let them sit for 1 hour
  4. After 1 hour, remove the steaks from the water bath
  5. Remove the steaks from the bag and pat very dry
  6. Seasoning all sides with Eric's wicked Seasoning or whatever spices/herbs you prefer
  7. Heat Big Green Egg or other charcoal grill to 500ºF
  8. Grill both sides of the ribeye
  9. Allow to rest for 5 minutes
    For Stout Mushroom Sauce
  1. Melt the butter in a sauce pan
  2. Add onions, seasoning, and salt, and cook until starting to caramelize
  3. Add mushrooms, cook until the oil is absorbed
  4. Add the stout, simmer on low until the liquid is thickened and 1/4 its original volume
  1. The ribeye is topped with the sauce
  2. Dig In!

Good sauce always starts with onions and mushrooms
Good sauce always starts with onions and mushrooms
Sous Vide Ribeye with Stout Mushroom Sauce plated
Sous Vide Ribeye with Stout Mushroom Sauce plated