Preheat your sous vide machine to 130°F (54.4°C)
Season the steaks generously with salt and pepper
(Optional) Rub crushed garlic and thyme sprigs onto the steaks, let marinate for about 10 minutes. This step will infuse the steaks with additional flavors
Place the steaks in a vacuum-sealed bag or a resealable freezer bag. Add the olive oil and seal the bag, removing as much air as possible
Once the water has reached the desired temperature, submerge the bag with the steaks in the water bath. Make sure the bag is completely submerged and that there are no air pockets
Cook the steaks in the sous vide water bath for 1-2 hours. For a medium-rare steak, cook it for 1.5 hours. For a medium steak, cook it for 2 hours
Once the steaks are done, remove them from the water bath and the bag. Pat them dry with paper towels
(Optional) Heat up a cast-iron skillet over high heat. Add the butter and let it melt. Once the butter starts to foam, add the steaks to the skillet and sear them for 30-45 seconds on each side. This step will create a crispy crust on the steaks
Let the steaks rest for 5-10 minutes before slicing and serving
