Clip a sous vide machine to a tall large pot and fill the pot with water to the height according to manufacturer’s directions. Turn on sous vide to desired temperature for doneness (i.e. 141 degrees F). Allow the water to come up to temperature.

Rub steak all over with garlic powder, onion powder, 1 teaspoon salt, and ¼ teaspoon pepper. Place in resealable bag.

Lightly bruise rosemary and thyme by lightly rolling in your hands and place into bag. Partially close bag, getting as much air out as possible, and place in water bath. Push down to submerge then fully close. Using a binder clip, secure edge of bag to rim of pot, ensuring steak is completely submerged and not touching sous vide machine. Cook steak for 2-2 ½ hours. Remove from water bath and let rest for 15 minutes.

Remove steak from bag and dry with paper towels. Season all over with remaining salt and pepper.

In a cast iron pan over medium-high heat, add oil. Once very hot, add steak and sear on one side, 2-3minutes on each side or until internal temperature reaches 145°F