Cook #5 - Scotch Fillet (Rib Eye)

Here's my most recent attempt at sous vide steak.

I used a scotch fillet (what most of you would probably call a rib eye steak) from Sutton Forest Meats, which I prepared by rubbing liberally with coarse sea salt and freshly ground black pepper then into the vacuum sealer.

Next I set the Anova to 53.9°C / 129°F and the timer for 2 hours (a bit longer than usual because I started from partially frozen. It'd probably only need an hour or so if fresh.)

Finally, I seared the steak in butter in a super-hot pan, about 45 seconds on each side, including the edges.

Here's the final result. What do you think?