One of the most simple and amazing steaks you will ever taste. From "Episode 2 of Sous Vide Basics Cooking Video Series with Top Chef All-Stars Sharone Hakman'.
Fill and preheat the SousVide Supreme to your preferred degree of doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well)
Season the steaks lightly on either side with salt and pepper and put each into a small (quart/0.9 liter) cooking pouch.
Add half the garlic, herbs, and butter to each pouch and vacuum seal.
Submerge in the water oven and cook for at least 45 minutes and up to 8 hours.
Remove steaks from the pouch and quickly sear them in a hot pan or grill or with a kitchen torch for 30 seconds to 1 minute per side to caramelize and add flavor.
Serve and enjoy!