Sous Vide Ribeye with Gorgonzola Cream Sauce

Cooking steak has NEVER been easier than with a sous vide! This Sous Vide Ribeye recipe with Gorgonzola Cream Sauce results in perfectly cooked steak every single time!  

Sous Vide Ribeyes with Gorgonzola Cream Sauce

Sous vide has quickly become my favorite way to perfectly cook a steak.  Before hearing about it from some friends, I never really understood how the sous vide works.  After some research, I realized it’s actually quite simple. Let me break it down for you.

Basically, sous vide cooking it is the process of placing food in a vacuum sealed container and cooking it in water.

I admit, this doesn’t sound very appealing.  What IS appealing, however, is how precise and accurate you can get your food to cook.  This is particularly great when cooking steak because not only can you get it to the exact doneness that you prefer, but it is cooked to that temperature completely throughout the steak.  

Sous Vide Ribeyes with Gorgonzola Cream Sauce

Of course, no one really wants to eat a steak that has been completely cooked in water.  The best way to solve that problem is to turn up your grill to high and sear it on each side for a minute on each side to get the sear marks and grill flavor.  If it's not grilling season, this can easily be on an a cast iron skillet.

Sous Vide Ribeyes with Gorgonzola Cream Sauce

How to Make Sous Vide Ribeye Steak

In this recipe for Sous Vide Ribeyes with Gorgonzola Cream Sauce, I kept the sous vide process and seasoning super simple.  

Season the ribeye. Season your ribeye steak with salt and pepper, and a couple cloves of garlic. That really is all it needs.  If you want to get a little fancier, you can throw a few rosemary sprigs into the vacuum sealed bag with the steaks, but it’s definitely not necessary.  

Prep the sous vide. To start, fill a large pot or sous vide container with water to create the sous vide water bath. I’ve seen clear containers being sold solely for sous vide, but I find using an extra large stainless steel pot works just as well. Make sure there is enough water in the container for the filets to be completely submerged.

Secure the Sous Vide. Place and secure the sous vide immersion circulator onto the side of the pot, and set it to the temperature you would like your steak cooked. We like ours medium, so I set it to 135 degrees F. If you like your steak medium-rare, I’d recommend setting it to 130 degrees F. If you like your steak medium-well to well done, you should set it to 145-150 degrees F.

Sous vide the ribeye. Once the sous vide machine states it has reached temperature, simply place the ribeyes in the vacuum bag into the hot water. The great thing about this method of cooking is that sous vide cook time is the flexible. I don’t recommend cooking it longer than 3 hours, but you can cook it for an additional hour or two past the 60 minute cooking time recommendation. Your ribeye steak will be ready any time after 60 minutes, and you can leave it in there for another hour or two, if you need/want since the sous vide stays at a constant temperature. While some sources say you can cook it for hours and hours and it will still be the same internal temperature, it does affect the composition of the meat, so I wouldn’t recommend doing that.

Prepare mushrooms and cream sauce. During the last half hour of the steaks cooking, you’ll prepare some simple sauteed mushrooms and a gorgonzola cream sauce, both of which could not be easier.   

To make the mushrooms, melt butter in a medium skillet and add the mushrooms along with some red cooking wine until they are golden brown, about 10-15 minutes. Add the garlic and cook for the last 1-2 minutes.

To make the gorgonzola cream sauce,  add heavy cream, gorgonzola cheese, salt, and pepper to a small pot and cook until the cheese has melted.

Sear the ribeyes. Once they are done cooking in the sous vide, they won’t look particularly appetizing. They will basically just look like brown meat. In order to get that golden brown sear on the outside, you’ll want to sear it on the stovetop in a cast-iron skillet or on your grill. Simply add a pat of butter to a hot skillet and sear for 1-2 minutes on each side for perfect results every time. Avocado oil also works well for pan searing these filets.

These Sous Vide Ribeyes with Gorgonzola Cream Sauce would be the perfect way to impress dad this Father’s Day.  Not only will you wow him with an amazing steak, but he will love hearing about this new way to cook meat!  Paired with his favorite beer or beverage, what more could he ask for?!

What Should I Serve with Sous Vide Ribeyes?

Leek and Pancetta Risotto

Honey and Rosemary Roasted Carrots

Italian Panzanella

Asparagus Caprese

Loaded Baked Potato Salad

Looking for other recipes like this?  Check these out!

Coffee Rubbed Ribeyes

Chimichurri Steak and Veggie Rice Bowls

Grilled Chipotle Steak Tacos with Corn Salsa

Fajita Steak Kabobs

Sous Vide Ribeyes with Gorgonzola Cream Sauce

Sous Vide Ribeyes with Gorgonzola Cream Sauce

Cooking steak has NEVER been easier than these Sous Vide Ribeyes with Gorgonzola Cream Sauce!  
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 servings
Calories: 636.88kcal



  • 2 16 to 18 ounce ribeye steaks
  • 2 cloves garlic sliced
  • Salt and pepper

Sauteed Mushrooms

  • 3 tablespoons unsalted butter
  • 8 ounces sliced mushrooms
  • 1 tablespoon red cooking wine
  • 3 cloves garlic minced
  • ½ teaspoon salt

Gorgonzola Cream Sauce:

  • 1 cup heavy cream
  • 1 cup crumbled gorgonzola
  • ½ teaspoon salt
  • ¼ teaspoon pepper


Make the steaks

  • Place the precision cooker in a water bath and bring the water to temperature. For medium-rare steaks, set the precision cooker to 129 degrees F, for medium set the precision cooker to 134 degrees F, and for medium-well set the precision cooker to 145 degrees F.
  • While the water is coming to temperature, season the ribeyes with salt and pepper.
  • Place the ribeyes in a vacuum sealed bag along with the sliced garlic.
  • Place the vacuum sealed bags in the water bath for 2 hours.

Make the mushrooms and cream sauce:

  • When the steaks have about 30 minutes left, begin making the mushrooms and gorgonzola cream sauce.
  • In a large skillet, add the butter over medium heat.
  • Add the mushrooms and cooking wine, and cook until golden, about 10-15 minutes.
  • Add the garlic and salt, and cook another 1-2 minutes and remove from the heat.
  • In a small pot, the heavy cream, gorgonzola cheese, salt, and pepper over medium heat.
  • Cook until the cheese has melted, whisking frequently.

Finish the steaks:

  • Preheat a grill to high heat.
  • Once the steaks are finished cooking, remove them from the vacuum sealed bags.
  • Place the steaks on the grill and sear for 1-2 minutes on each side.
  • Serve the steaks topped with mushrooms and gorgonzola cream sauce.
  • Enjoy!


Calories: 636.88kcal | Carbohydrates: 5.59g | Protein: 32.09g | Fat: 54.85g | Saturated Fat: 31.52g | Cholesterol: 194.21mg | Sodium: 1061.63mg | Potassium: 609.11mg | Fiber: 0.57g | Sugar: 1.4g | Vitamin A: 1369.54IU | Vitamin C: 2.72mg | Calcium: 205.05mg | Iron: 2.31mg
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