Sous-vide cooked ribeye. About 21, 22 ounces each, about 2 inches thick, frozen.
Rubbed with extra-virgin olive oil, dusted with koshering salt, fresh ground Tellicherry black pepper, onion powder, garlic powder, fines Herbes, and parsley. Vacuum packed in individual bags and cooked sous-vide for about 3 1/2 hours.
Removed from the bag and dried off. Cast iron preheated to about 500F, extra-virgin olive oil heated up, and the meat seared, flipping very frequently. Then several pats of butter added to each pan for a bit of color and to mount the bits in the pan for a sauce to pour over the steaks.