Fill a medium-sized pot or container with water, attach the sous vide precision cooker, and set the temperature to 134°F.
Season steak with salt and pepper on both sides.
Whisk balsamic vinegar, olive oil, garlic, thyme, and rosemary.
Place ribeye's into a resealable bag or vacuum seal bag. Pour the marinade into the bag and remove as much air as possible and seal.
Once the temperature has reached 134°F, place the sealed bag inside the water bath and set the timmer for hours. Use a clip to secure the ziplock bag to the side of your container, making sure the steak is submerged underwater.
When the timer goes off, transfer steaks to a large plate, allowing them to rest.
In a large cast-iron skillet over high heat, add 2 tablespoons of avocado oil and 2 tablespoons of butter.
When the butter starts foaming, sear steaks for 30 seconds on one side. Add in a rosemary and thyme sprig with a few cloves of garlic for added flavor. Flip the steaks and cook for 30 seconds on the other side.
Transfer steak to a plate and enjoy!