Step 1

Set the sous vide to your desired temperature (130-degrees for medium-rare).

Step 2

Season ribeye steaks with salt and pepper and vacuum seal using your preferred method (1 steak per bag).

Step 3

Cook for 1 hour (for 1 1/2-inch thick ribeye steak), up to four hours, unless you are cooking under 130-degrees*** (see below).

Step 4

While the steak is cooking, prepare the compound butter. Combine softened butter with garlic and fresh herbs. Arrange the butter in the center of a piece of parchment paper or plastic wrap. Roll the butter into a log. Place in the refrigerator for 1 hour, or in the freezer for 15 minutes to firm up.

Step 5

Remove ribeye steaks and pat dry with paper towels. Season with salt and pepper.

Step 6

Add oil to a large cast iron skillet and heat over high heat. Working one steak at a time, sear steaks 1-minute per side, then using tongs, sear the sides of the ribeye as well.

Step 7

Remove to cutting board and top with about 1 Tablespoon compound butter. Repeat with second steak. Slice and serve.