For steak(ribeye) lots of salt plus a little freshly ground black pepper, toss it in vacuum sealing bag and seal, I will do that when we get home from the store, in bulk. Then just toss in freezer until you want to cook, and set sous vide for 2h(1h if it's not frozen) at 135°, and once it hits the temp, toss the steak bag in.
Then take out, and let it cool, as much as possible. (I will keep it in the bag, and just run cold water over it while I prepare my side dish)
Set aside 2 tablespoons of butter(kerrygold) for every steak you have(as well as any aromatics) put cast iron pan on stove, with high heat oil(avocado) and get it hot as fuck, I mean HOT as fuck, you WILL set off your smoke alarms if you don't have an actual fume hood. Then toss your (now cold, but cooked) steak onto the pan (save the liquid from the bag) gently press the steak onto the pan, making sure no parts of it warp and stop making contact(I use a good pair of grill gloves for all this, much easier than tongs or a fork) and make sure to get the edges of the steak as well. Then, the internal temp will still be under the 135f that we can get it to, so toss that butter and bag juice, as well as any aromatics into the pan, turn the heat all the way down to medium low, and start spooning that liquid over the steak, making sure to flip it and get the other side. Then just put steak directly onto warmed(warm your fucking plates you monkey) plate, pour a little bit of that butter-steakjuice mixture onto the steak, and serve with kosher salt, a black pepper grinder and ketchup. Also a big cold glass of milk goes perfectly with this.