Sous vide bone-in ribeye, seared and butter-basted

Season the steak with salt and pepper, vacuum seal, and hold in the water bath at 130F for at least two hours; it cannot go past medium rare, but left far too long it turns mushy.

Remove after about two hours ten minutes; for a steak this thick, two hours is the bare minimum and no more than three.

Snip the bag open and pat the steak bone dry all over with paper towels so it takes a better crust.

Optionally heat the bag juices until the solids clump, strain, and use the liquid in sauces.

Heat a cast iron pan very hot with just enough high smoke point oil to coat the bottom, until smoking.

Lay the steak in away from you; sear hard, blotting any condensation on top before flipping, no more than about two minutes a side.

Flip, then sear the fat cap 15 to 30 seconds more, pressing it against the side of the pan, and touch the exposed edge.

Drop a pat of butter into the pan, tilt, and spoon the butter, beef fat and oil over the steak; turn the heat down so the butter does not burn.

Move to a plate, spoon more of the pan butter over the top, and rest two to three minutes.

Cut the meat off the bone and slice so each strip carries a little of the ribeye cap.