Sous Vide style Rib-Eye Steak with Herbed Butter

Preheat your oven to low heat, around 200°F.

Brush the rib-eye steaks with olive oil and season evenly with sea salt and black pepper. Let sit on room temperature for about 15 minutes.

In a small bowl, mix together the softened unsalted butter, minced garlic, chopped fresh rosemary and thyme until combined well to make the herbed butter.

Place the seasoned steaks on a baking sheet and insert in the oven. Let it slowly cook until the internal temperature of the steaks reach around 125°F for medium rare. This could take about 30-40 minutes, use a meat thermometer to check doneness.

Once the steaks are done, heat a cast iron skillet on high heat. Transfer the steaks to the hot skillet and sear both sides for about 1 minute each to get a nice crust.

Remove the steaks from skillet and let rest for 5 minutes. This is important as it allows the juices to redistribute within the steak.

Serve the steaks with a dollop of the herbed butter on top. The residual heat of the steak will slightly melt the butter, infusing the steak with the garlic and herbs.

Enjoy your restaurant-style Sous Vide Style Rib-Eye Steak with Herbed Butter in the comfort of your own home.