Sous vide ribeye steak

Ingredients

1 ribeye steak 1/2 inch thick ( approximately 10 oz.)

1 tsp. Montreal steak spice 

1 tsp olive oil

Set immersion circulator to135 F

Cook for 80 minutes

Remove and sear in hot gastrolux pan or cast iron griddle without fat for 1 minute on each side until browned for rare

Dry meat on both sides before cooking

Cook 2 minutes each side for medium rare