Fill a large stockpot or sous vide container to the minimum fill line on your sous vide device. Set cooker to the desired temp and let water fully preheat.

Meanwhile, season steaks liberally with salt and pepper all over. Place each steak in a resealable freezer bag with rosemary, thyme, and whole garlic cloves. I like to place a few herbs on both sides of the steak.

Remove as much air from the bag as possible with a vacuum sealer or by partially sealing the bag and slowly submerging it in your water-filled container. The water pressure will force the air out of the top of the bag. Seal the bag just above the water line.

Sous vide steaks at your desired doneness temp for at least 1 hour. Once the hour is up, your 1-2 inch steak will be done. Heat for up to 2 1/2-4 total hours (see chart below recipe for specifics).

Finish in a skillet: Pat the steaks dry to remove excess moisture from the surface. This helps achieve a better sear. Heat oil in a skillet on high heat. Let the skillet get very hot (just when the oil starts to smoke). Place steak in the skillet with fresh herbs or garlic or herbs/garlic from the sous vide bag. Sear for one minute per side with optional butter.

Use a spoon to spoon the pan drippings from the pan over the steak (infusing with garlic herb flavor). Note, additional searing time will risk overcooking your steak. Time this portion very carefully. This part could get smokey, turn on the vent fan and open a window.

Finish on the grill: Alternatively, you can finish steaks right on the grill if cooking several steaks or larger cuts of meat. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for 1 minute per side.

Remove steaks from heat and serve immediately. No rest period is required.