Joined the 137 crew

I have tried sous vide with ribeye a few times, but this was the first doing 137. I can firmly say I am now part of the 137 crew. My GF and I agree this is one of the best steaks we have ever had.

Did an overnight in the fridge with kosher salt.

Then seasoned with some Montreal steak seasoning, then vacuum sealed.

137 for 2 hours.

Let rest in ice bath.

Skillet with avocado oil, 15 seconds per side flipping a few times.

Let rest with butter.

Down the hatch.