Source: Babish (YouTube)
Steps
- Thick rib-eye salted and peppered with some rosemary, thyme, and garlic into vacuum bag into sous vide at 130F for 2 hours (no more than 2.5).
- Sear on each side in cast iron on high heat for 90 seconds, including the seasonings, basting in butter for the final minute.
- Can cut and serve immediately (unlike normal cooking in which you must wait 10 minutes).