Favorite Steak

Sous vide ribeye. I love meat! INGREDIENTS 1 bigass ribeye steak, trimmed Kosher salt and pepper 1 tablespoon vegetable oil 2 tablespoons unsalted butter seasoning of choice 2 garlic cloves, smashed INSTRUCTIONS Season ribeye generiously with salt, pepper, and seasoning. Put seasoned meat into vacuum sealed bag and refrigerate 1-2 days. Using sous vide bring water to 130 degrees (or temperature of choice). Place meat in vacuum bag into he sous vide for 2 1/2 - 4 hours. Remove from water bath and let rest for 10 minutes. Remove steak from the bag. Pat steak dry with paper towels. Heat oil in 12-inch skillet over medium-high heat. Add steak to hot pan, then add butter and garlic. Cook steak on all sides, flipping often and searing with a blowtorch until well browned, about 2 minutes. (If you aren't using a blowtorch, cook over high heat instead.) Transfer steaks to plate and let rest for about 5 minutes. Slice and enjoy!