Prep your steak by removing it from the package and patting it dry with a paper towel.

Season it liberally on all sides with salt.

Lay the steak on a wire rack over a baking sheet and let it sit in the fridge overnight to dry brine.

Prepare your water bath and preheat it to 120 degrees with a sous vide immersion circulator.

Remove the steaks from fridge and place them in a vacuum seal bag with the smashed garlic and rosemary.

Seal the bag by removing all of the air with a food sealer.

Place the bag in the preheated water bath and allow the steaks to cook sous vide for 2 hours.

Remove the steaks from the water bath then remove them from the bags. Keep the garlic and herbs.

Pat the steaks dry again

Preheat a large cast iron or carbon steel skillet over medium high heat until just smoking.

Add the oil to the pan and carefully add the steaks to the pan.

Sear the ribeye steak for 45 to 60 seconds until a crust forms.

Add the garlic and herbs, flip the steak and sear the other side.

If the steaks have a fat cap, use long tongs to flip the steaks and sear that quickly as well.

Remove the ribeyes from the skillet and top with a dollop of compound butter and sprinkle of flakey salt and pepper.

Let the steaks rest for 5 to 7 minutes before slicing against the grain into thin strips.

Serve immediately.