Start by setting the sous vide cooker at 55°C /131°F. While the water is being heated, let's prep the rib eye.
Start by placing the rib eye steak inside the vacuum seal bag. Add the olive oil, rosemary branch, thyme and ground chili to your preferred taste.
Crush the garlic, and insert it inside the vacuum bag too. This will enhance the overall flavor.
Seal the bag and cook in the sous vide container for 2 hours.
When the rib eye is done cooking, open up the vacuum bag, and take the rib eye out.Place on the BBQ grill or skillet to sear roast the steak and keep the juices inside. Remember that the rib eye is already cooked perfectly inside, so we just need to add the roasted flavor on the outside.
Now the rib-eye steak is ready to be enjoyed.