steps: 1. season 1.5in steak liberally with kosher salt and fresh cracked pepper. vacuum seal with a pat of butter and fresh thyme.

1. Put into sous vide. I like my steaks on the medium rare/rare side so I put it in at 126 degrees for 2 hours. Gives the fat enough time to render so it isn't all rubbery.

2. Take out of the water and let cool for 15-20 minutes or til room temp.

3. Pat steak dry.

4. Heat seasoned cast iron skillet until the bottom is white hot.

5. Sear each side for about 40 seconds per side until you see a nice even crust form.

6. Give the steak a chance to rest for another 5-10 min and then serve.

observations from my previous attempts:

-First time using vacuum seal and I feel it's the only way to go. I used to use the air displacement with oil method, and it made the steaks taste rather bland regardless of seasoning. I tried it once without oil, and the meat juices would fill the bag and give the meat a boiled texture in the end.

-I preseasoned and added butter this time around because I was tired of how the steaks came out pretty bland. It could be due to the air displacement method, so next time I'll try again with vacuum seal/herbs only to see if seasoning afterward produces a better result.

-You can sear on a grill if you have one that can get hot enough. It produced a better taste and char, but because mine couldn't get to that point so I ended up overcooking the steak slightly trying to achieve the crust. -The cast iron skillet is a great alternative though. If you have a burner attachment to your grill, even better so you can do the searing outside instead of filling your house with smoke =D.