Generously season with salt and some pepper. Put crushed garlic and sprigs of thyme or rosemary in the bag.
139°F in the sous vide for 2 hours.
Then sear: First Side (45–60 seconds): Put the steaks in a ripping-hot pan with your high-heat oil. Let them sit completely undisturbed so they get a great sear.
Flip to Second Side (45–60 seconds): Flip them over, and immediately drop in your butter, along with the garlic and thyme from the bag.
The Baste (Last 30 seconds): While the second side finishes searing, tilt the pan slightly and use a large spoon to rapidly scoop that hot, foaming butter over the top of the steaks
