My first torch job with a real meat torch

1.23lb 1.25" thick 'Top Choice' ribeye (that's the USDA Choice that's up there just below USDA Prime, NOT the USDA Choice down there just a cunt hair above USDA Select), salt + pepper, sous vide at 129F for 1:45, pat dry, then torched 15-17 seconds each side with the newest Thermomaven meat torch (https://www.amazon.com/dp/B0F6333KFG).

Served with a baked potato and …some green thing.

The torch is quite the beast. It's not something you use in the kitchen – take it outside.