Preheat precision cooker to desired temp 133 for medium rare. Cook 45 minutes to 4 hours

Season the steak generously with salt and pepper. Make sure to get edges as well!

If using aromatics, like thyme or rosemary sprigs, add a few to the bag now, distributing them evenly on both sides of the steak.

Seal the bag, either by using a vacuum sealer or, if you're using a zipper-lock bag, with the displacement method. To do this, slowly lower your bagged steak into a pot of water, letting the pressure of the water press air out through the top of the bag.

Drop the bag into the water bath, making sure not to block the intake or output sections of your precision cooker. If properly sealed, the steak should sink. Cook according to the timing charts above. 133 for 40-4 hours

Remove the steak from the bag, and place it on a paper towel–lined plate. Pat it dry very carefully on both sides.

Steak cooked completely sous vide will not have any browning on its surface, so this must be added afterward for improved flavor and texture. The stovetop is a great way to add a nice, well-browned crust to your meat. Skip this section if you prefer to finish your steak outdoors on the grill.

Turn on your vents and open your windows. Add one tablespoon of vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet set over the hottest burner you have, and preheat the skillet until it starts to smoke.

Gently lay the steak in the skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter. Butter contains milk solids that will blacken and char, helping your steak achieve a dark crust much faster and adding a characteristic slightly bitter, charred flavor. I happen to like this flavor (and it's typical of a steakhouse experience). For a cleaner-tasting sear, omit the butter at this stage.

If desired, add aromatics, like whole thyme and rosemary sprigs with the leaves still attached, sliced shallots, or crushed whole garlic cloves.

After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Repeat, flipping the steak every 15 to 30 seconds, until it has developed a nice brown sear, about a minute and a half total. If you did not add butter in step three, add butter to the skillet about 30 seconds before the steak is done for added richness.

Using tongs, pick up the steak and rotate it so that the edge is in direct contact with the skillet. Continue to cook, rotating the steak along this edge, until all of the edges are browned, about another 45 seconds total.

Transfer the steak to a wire rack set in a rimmed baking sheet.There's a trick to re-crisping the steak and making sure it's nice and hot when you serve it: When ready to serve, reheat any fat and juices left in the pan until they're sizzling, then pour them over the steak. Make sure to serve the steaks immediately after crisping, with coarse sea salt, such as Maldon, on the side.