1) Rub steaks with olive oil, sprinkle with seasonings, pat the herbs into the meat, flip steaks and do the same on the reverse side. Once meat is seasoned place it in a food saver bag, and add 1 pat of butter on top of each steak. Seal bags and place them in the fridge overnight. 2) Once ready to cook, fill your sous vide container or pot with water and turn the machine on to 130° F for rare, or to the desired finished temperature. 3) Clip the sealed bag to the side of the container or pot to keep it submerged and cook for 2 hours. 4) Remove the bag from the water bath and let the steak rest in the fridge for 15 minutes. Next, cut the bag open and place the steak on a plate and pat dry (add more seasonings if needed). 5) Heat the Camp Chef sear box or gas grill on high to reverse sear the steak; sear 1-2 minutes, flip steak, sear 1-2 minutes more, then turn a quarter turn to right and flip steak, sear 1-2 minutes, and for final sear turn a quarter turn than flip and sear 1-2 minutes, to get sear marks. With an instant read thermometer check the internal temperature.