Instructions

• Preheat your sous vide machine to 132°F (56°C).
• Pat the boneless ribeye steak dry with a paper towel, then season both sides evenly with ½ tsp salt.
• Place the steak in a vacuum seal bag and seal, or put it in a heavy-duty zip-top bag and remove the air using the water-displacement method, then seal the bag.
• Submerge the sealed steak in the 132°F water bath and cook for 2.5 hours. (You can cook between 1–4 hours; longer makes it more tender. If cooking from frozen, add 1 hour to the cook time.)
• When the cook is finished, remove the bag from the water. Optional: plunge the sealed bag into an ice bath for a few minutes to stop the cook.
• Remove the steak from the bag and thoroughly pat it dry with paper towels so the mayonnaise will adhere.
• Spread all of the ½ tsp mayonnaise over the steak to form a thin, even coating on all surfaces and edges.
• Evenly sprinkle ¼ tsp minced pepper and ¼ tsp garlic salt over both sides (and edges) of the mayo-coated steak.
• Heat a cast-iron skillet over medium-high heat until very hot. No additional oil or butter is needed. Sear the steak: 20–30 seconds per flat side, until a brown crust forms. If desired, briefly sear the edges to brown them as well.
• Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing and serving.