• Preheat your sous vide machine by placing your sous vide machine into your pot of water and set it to the target temperature. Th
• First, you’ll want to season the ribeye. Give your steak a sprinkle of sea salt, olive oil, and lay some sprigs of rosemary on top
• Now you want to place your steak in a vacuum bag or zip lock bag.

  If you're using a vacuum sealer, ensure that it has properly sealed as you don’t want any water entering the bag.
• Place your steak into the pot of water and start your kitchen timer. You will know if your vacuum-sealed bad are properly sealed if the steak sinks to the bottom of the pot.
• Remove the ribeye from your sealed bag and let it dry on a paper towel-lined cutting board.

Searing - Optional

• Heat your grill or cast iron pan over high heat. If you’re using a cast iron pan or skillet add a tablespoon of butter or oil.
• During the searing process, you can also feel free to add in some extra tablespoons of butter, some more fresh herbs, or an extra garlic clove.
• After 15seconds flip your steak. Then continue to flip every 10 -20 seconds until you have a crusty brown sear on your steak. Make sure you also get the edges of the steak.
• Make sure you allow your steak to rest for at least 10 – 15 minutes