1. Generously season the Tomahawk Ribeye with salt and pepper.
2. Place the seasoned steak in a vacuum seal bag with thyme and garlic.
3. Sous Vide for 3 hours at 130°F.
4. Open the bag and pat the steak thoroughly dry.
5. Sear the steak on the fat cap and both sides for 1 minute each.
6. Slice and finish with flakey salt.
Note: No need to rest the steak with this method.
