Marinate Rib Eye in a ziplock or cryovac bag for 12 hours. Pan sear each side 2 to 3 minutes in 1 tablespoon of olive oil blend or vegetable oil until slightly charred, not burnt. Roast in 425 degree oven about 6 minutes or until desired temperature (125 degrees for the photo).
Let the meat rest for 5 minutes. Slice and serve.