Dry Aged Sous Vide Torched and Seared Bone In Ribeyes aka The Ultimate Steak Recipe

Ingredients

• 2 bone-in, 2-inch-thick dry-aged ribeye steaks (2 to 3 pounds/900g to 1.3kg total; see note above)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30ml) canola oil
• 4 tablespoons (58g) unsalted butter
• 1 medium shallot, sliced
• 4 cloves garlic, smashed
• 4 sprigs thyme or rosemary

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