Succulent prime ribeye

I cooked this amazing ribeye sous vide at 129F for 1.5 hrs. I kept it simple, just salt and pepper. After thoroughly drying it, I finished it off on a smoking hot cast iron skillet for 30 seconds per side. I then added some butter, a couple garlic cloves and some aromatics and basted it for another 30 seconds each side. The milk solids in the butter produced and amazing crust and i couldn't be more proud of the results. It was super juicy and (no joke) melted in my mouth. I hope you like it!!