Preheat your sous vide water bath to 137 F.

Generously season the steak with salt and pepper. Place in sous vide bags and vacuum seal.

When the water reached 137 F fully submerge the bagged steak into the water. Cook for 1 hour.

Remove the meat from the water bath and let it rest for 10 minutes. Then carefully take it out from the bag and pat dry with paper towels.

Heat a large, heavy skillet over medium-high heat. Add the oil and heat it for 30 seconds.

Place the steak on a skillet and sear until golden brown. It should take about 1 minute.

Using tongs carefully sear the steak on every small side, making sure to get the fat crisp and brown. Then flip it over and brown the second side.

Add the butter, thyme, and garlic. Cook for about 20 seconds and then start basting the steak with the melted butter for about 30 seconds per side.

Transfer the meat to a cutting board and cover with foil. Let the meat rest for 6-7 minutes before serving.

Slice the steak against the grain, if desired, and season with salt and pepper.