First time doing 137 on this $10 dry aged ribeye

Guy at Whole Foods accidentally put it on the scale as “chicken sausage”, probably close to a 2 inch steak, easily would’ve been $50, didn’t notice how much I had paid for it until I had already dropped it in the bath

137 for 3 hours with herbs, let it sit in the fridge for about 30 minutes then seared it on high in my cast iron 30 seconds per side, dropped the heat and butter basted with garlic for an additional minute a side, crust came out great, I see now why people do 137 for ribeyes, the rendered fat makes it so much better