Use a sous vide machine, fill with water and set to 130 degrees.
Use rib or ribeye steaks up to 2 pounds
Rub with 2 cloves garlic
Liberal amount of kosher sea salt
Fresh ground pepper
Two springs fresh thyme
Vacuum seal or use a zip lock bag with as much air removed as possible. Cook to desired temp Cook time 60 to 180 minutes depending upon machine.
Remove steak and pat dry
Apply oil or butter to the steak
Sear for about 30 to 60 seconds on each side. (The picture shows the steak was cooked in a pizza oven)
Ready to eat.
No need to rest the steak.