Follow Sous Vide basics:

1 – Add flavour to the protein. Many suggest avoiding raw garlic as it turns green.
2 – Vacuum seal in plastic bags.
3 – Immerse with sous vide device of choice.
4 – Set temperature and wait until cooked.
5 – Remove from bag and pat dry with paper towel.
6 – Rest 5-10 minutes.
7 – Heat a skillet with a small amount of butter or oil. Sear quickly on both sides. Many advocate a light layer of full-fat mayonnaise before the sear.

Seasoning suggestions: Pepper steak seasoning, balsamic, BBQ sauce

Time: 1 hour
Temperature: 52° C
Finishing:
1 – Pat dry with paper towel
2 – Sear quickly on very hot pan with oil or butter, add a criss-cross pattern if desired
3 – Use bag juices in accompanying gravy/sauce