Add enough water to the tank to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the sous vide cooker to the tank.

Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.

Using the handheld vacuum sealer, make sure that the ribeye is completely sealed and that any excess air has been removed from the bag.

Secure the magnetic weight to the bottom of the sous vide bag before carefully lowering it into the water bath. Secure the sous vide bag by inserting the bag clip into the rack.

Select the thickness of your steak followed by your preferred doneness. Preheat water until reach the target temperature, then place the food in and cook the food until ready.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes

Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. We suggest allowing the steak to cool down uncovered in the refrigerator for 15 minutes. You can also place the entire bag with the steak still sealed inside into a large ice bath. Cooling the steak down will prevent overcooking after the steak is seared.

Once the ribeye has finished cooking, carefully remove the steak from the water bath.

Place a sauté pan over high heat and add 1 tbsp (14g) of high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the steak along with the garlic and herbs to the pan. Sear the steak on each side for approximately one minute. After flipping the steak,you can add 1 tbsp (14g) of unsalted butter for basting. This adds an extra depth of flavor and smells amazing!

The ribeye can be enjoyed whole or thinly sliced. For added flavor and texture, we suggest finishing with a pinch of Fleur de sel or flaky sea salt.