Better Steak Through Laziness and Technology

Minimum effort, maximum flavor. My Steps:
1) Cover all sides of your preferred fresh beef cut (I like 1 inch thick rib-eye) with kosher sea salt and garlic powder
2) Let it sit open, on a drying rack in the refrigerator for 12-24 hours
3) Put your steak in a microwave safe quart zip-lock bag & close, removing as much air as possible
4) Put a few spoons in the bottom of a microwave safe gallon zip-lock bag, follow with the quart bag and close, removing as much air as possible
5) Have it in the sous vide @ 145 for a minimum of 60 minutes, 120 minutes is legit
6) Torch it and eat it