Put the Rib-Eye-Steak into a vacuum bag, add butter and fresh herbs and vacuum seal the Meat.
Preheat a sous vide water bath to 54°C /129°F.
Put the sealed Steak into the water bath and cook sous vide for 45 minutes. Take the cooked Rib-Eye out of the bag and put it on a wood plank, or any other surface which is proof against fire (of course the wood plank isn´t but gives the meat a nice flavour).
To form a nice crust and to add a nice roasted flavour, grab yourself a blowtorch and “brown” the Steak from all sides.
Season to taste with salt and pepper and enjoy.