Sous vide, Weeknight dinner
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Sous Vide Grilled Ribeye with Salsa Criolla

Sous Vide Grilled Ribeye with Salsa Criolla

Sous Vide Grilled Ribeye with Salsa Criolla

Special thanks to my friends at Certified Angus Beef for the steak used in this recipe.

What do you cook when you’re home alone? My wife and kids are still at our cottage on Lake Erie. I wish I was with them, but I used up all my vacation time for the year.

I treat myself with a steak. Specifically, a sous vide ribeye, inspired by Brazilian churrascarias. Instead of seasoning the steak before cooking, I cooked it sous vide to medium-rare plus 2, and seared it on one side on my grill. Only when I was done cooking did I season it, with a hearty sprinkling of coarse sea salt. Oh, and I topped it with Brazil’s other steak sauce, Salsa Criolla.

The results were exactly what I hoped for. The big, crunchy flakes of salt added texture, and the tart Salsa Criolla cut through sweet, beefy taste of the steak. This is a big steak meal with balance, just the thing to take
my mind off the fact that vacation is over, and it’s time to get back to work.

Recipe: Sous Vide Grilled Ribeye with Salsa Criolla




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Sous Vide Grilled Ribeye with Salsa Criolla

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 1x


Sous Vide Grilled Ribeye with Salsa Criolla recipe, Cooked to perfection sous vide, seared on the grill, and topped with Brazilian salsa criolla.


  • 1 ribeye steak, (1 inch thick, about 10 ounces)
  • Coarse sea salt (I use La Baleine coarse sea salt)

Salsa Criolla

  • 2 mini-sweet red peppers, seeded and minced (or 1/2 of a red bell pepper)
  • 2 min-sweet yellow peppers, seeded and minced (or 1/2 of a yellow bell pepper)
  • 1 Green onion, root end trimmed, green and white parts minced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Sous Vide the steaks: Put the steak in a 1 quart/0.95 liter vacuum pouch and vacuum seal. (At this point, the steak can be refrigerated for up to 3 days, or frozen for months.) Set the sous vide to 133°F/56°C for medium rare plus. (125°F/51.5°C for rare, 131°F/55°C for medium-rare, 136°F/58°C for medium, 141°F/60.5°C for medium well.) Drop the steaks in the sous vide water and cook for at least 1 hour, and up to 4 hours. (Go for at least an hour and a half if the steak is frozen).
  2. Make the Salsa Criolla: While the steak is cooking sous vide, mix all the vegetables with the vinegar, and sprinkle with a little salt. Let the vegetables marinate for five minutes, then stir in the olive oil, taste, and add more salt and pepper as needed. (You want the salsa to be highly seasoned.)
  3. Grill the steaks: When the steaks are almost done cooking sous vide, set your grill up for cooking on direct high heat, and clean the grill grate. I preheat a couple of the burners on my gas grill for 15 minutes, then brush the grill grate clean with my grill brush. Remove the steak from the vacuum pouch and thoroughly dry with paper towels. Set the steak on the grill over direct high heat, pointing to 2 o’clock on the grill, and grill with the lid open until the steak has good grill marks, about 1 minute. Don’t flip the steak – rotate it 90 degrees, pointing to 10 o’clock on the grill, to get a good crosshatch of grill marks, and grill until it is browned on the bottom, about 1 more minute.
  4. Serve: Remove the steak from the grill, set on a plate, and sprinkle generously with the coarse sea salt. Top with a tablespoon of salsa criolla, and serve the rest of the salsa on the side.
  • Category: Sous Vide
  • Cuisine: Brazil
Sous Vide Grilled Ribeye-1030409

Steak in the water bath

Sous Vide Grilled Ribeye-1030437

A good set of grill marks


Sous Vide Grilled Ribeye with Salsa Criolla

Sous Vide Grilled Ribeye with Salsa Criolla

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Sous vide, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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