For the Steak Sous Vide

1. Fill a large pot with hot water and attach the sous vide to the side of the cooking container. Set the temperature to 128 degrees Fahrenheit. The warmer the water you use the less time the sous vide will take to get up to temperature.
2. Add half the olive oil, three cloves of garlic, 1 tsp of rosemary, 1 tsp of thyme, 1/2 tsp of salt, and 1/2 tsp of pepper to one Ziploc bag or vacuum sealer bag with one of the steaks and move the liquid and spice rub around the bag to coat the entire steak. Seal up the bag and repeat with the second steak.
3. Once the sous vide is up to temperature, submerge each bag into the water and clip in place with a clothes pin so they do not float.
4. Cook for 1 hour.

For the Sear 

1. On medium high heat add a tablespoon of avocado oil to a stainless steel pan or a cast iron skillet.
2. Sprinkle pan with water. When water sizzles and dances, the pan is hot enough.
3. Before adding the steak to the pan, use a paper towel to pat dry the steak. It is very important that the steak is dry or it will not sear correctly.
4. Add one steak, two sprigs of thyme and rosemary, and the garlic cloves from the bag to the pan. Cook for two minutes and then flip the steak.
5. Add a tablespoon of butter to the pan. It should melt very quickly. Tilt the pan to pool the butter and use a spoon to baste the steak with the melted butter. Only sear each side for 2 minutes to avoid pushing the steak past medium rare.
6. Repeat with the second steak.
7. To avoid a dry steak, let the steak rest for at least 10 minutes before cutting into it. This allows the juices to distribute through the entire cut of meat. For a thick steak, let it rest for 5 minutes per inch of thickness.