I now get my steaks at CostCo, well marbled Prime, 2" thick ribeyes. Being CostCo, they come in packs of five-six. I buy enough packs so I get an even number. S&P aggressively on both sides. One side of the bag gets thinly sliced onion and garlic, other side gets thyme, sage, and rosemary. Whatever is not getting cooked that night gets frozen in pairs. No butter or other lipid added to bag. If fresh three hours at 130 degrees, if frozen add an hour (being able to pull something out of the freezer that ends up this good is like mana from heaven.) Remove from bag, remove all cooking herbs, pat dry. Have black iron pan screaming hot with just a little grape seed oil wiped on with a paper towel. Meat gets a blend dusted on it (my blend, S&P, smoked paprika, a couple other things.) Twenty seconds or so in smoking hot pan, drop a couple of knobs of butter, sliced garlic and a rosemary twig into pan, move steaks through the butter mix, flip. Twenty seconds or so, use tongs to get the ends browned too. Whole pan process 90 seconds or less.