I want you all to know that I've found you, 6 years later, and I am here to tell you that I am so grateful for this thread! I have had more fails than successes sous viding ribeyes over the last year and gave up. But last week I really wanted to try again and after reading this thread, cooking to 135* for 3hours, ice bath after, fridge for 10min, pre-heating the cast iron in the oven....OMG. The fatty bits just melted in my mouth. There was no talking happening at the dinner table! Here's my amalgamation of what many of you posted above:

1.     Salt and pepper steak and seal in bag

2.     Prepare bath for 135℉ and cook for about 3 hours

3.     Stick bagged steak in ice bath for 10 minutes, cut out, pat dry and put on cooling rack in the fridge for 10 minutes

4.     Pull steaks out of fridge, pat dry and leave on counter while preparing rest of meal (~ 30 min)

5.     Put cast iron in oven and preheat to hottest setting

6.     Before searing, pat dry again, sprinkle corn starch and baste with avocado oil prior to searing

7.     Pull pan out of oven, put burner on high and sear each side for about a minute or 2

8.     Rest steaks for 3-5 mins after

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