Set sous-vide to 125. While water is warming up, place 1 bone-in rib-eye steak in a FoodSaver Vacuum Seal Bag, along with 1 sprig rosemary, 2 sprigs thyme and one sprig of sage. Vacuum seal with moist setting on.
Place in water bath for 3 hours. Take out of bags and let rest for 10 minutes and pat dry
While steaks are resting, place a skillet over high heat on your stove and add 2 tbsp butter. Sear each steak on each side for about 30 seconds. Repeat for each steak. Let steak rest for 5 minutes then serve. Enjoy!
Find the full recipe at: https://dadwithapan.com/sous-vide-rib-eye-rosemary-herb-seasoning/