Set your sous vide to 129°F

Fill your tub with about 8 quarts of water

Mix your seasonings together - in our case, salt and pepper

Season all sides of the ribeye liberally

Place the steak into a heavy-duty freezer bag or sous vide bags

Place 2 tablespoons butter into the bag (1 tablespoons per side) 

Without letting water into the bag, submerge it into water to force the air out around the steak and seal the bag and set aside 

When your sous vide comes up to temperature, place steak in and cook for at least 1.5 hours 

Remove steak from bag and pat dry with paper towels

Heat a pan, oven, or grill as hot as it can get

Add 2 tablespoons butter  

Sear both sides of the steak for 1 minute per side

Serve