Sous Vide Butter-Basted Thick-Cut Rib-Eye Steaks

Using sous vide circulator, bring 4-inches water to 125°F/52°C in 7-quart Dutch oven or Lexan container.

Pat steaks dry with paper towels and season liberally with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Cook steaks on all sides, about 1 minute. Place each steak and 2 tablespoons oil in 1-gallon zipper-lock freezer bag. Seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath until steaks are fully submerged, then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air pockets, and seal bag fully. Cover and cook for at least 2 hours or up to 3 hours.

Transfer steaks to plate and let rest for 5 to 10 minutes; discard zipper-lock bags. Pat steaks dry with paper towels. Heat remaining 3 tablespoons oil in 12-inch skillet over high heat until just smoking. Cook steaks, without moving them, for 30 seconds. Flip steaks and cook for 30 seconds.

Slide steaks to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted, add shallot, garlic, and thyme sprigs. Holding skillet handle, tilt skillet so butter pools near base of handle. Using metal spoon, baste steaks with butter and aromatics, concentrating on areas where crust is less browned. Continuously baste steaks, flipping every 30 seconds, until well browned on both sides, about 2 minutes.

Reduce heat to medium and transfer steaks to carving board. Using tongs, stand each steak on its side in skillet and cook, rotating as needed, until well browned, about 1 minute; return to carving board. Strain seasoned butter through fine-mesh strainer into small bowl; discard solids. Carve steaks off bones, then slice 1/2 inch thick. Serve with seasoned butter.