Season the Steak: Rub the steak with 1/2 tablespoon oil on all sides.
Season both sides with salt, pepper, minced garlic and optional herbs.
Sous Vide Steak: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/56°C) for medium doneness. If you’d like to cook it more or less, see the charts in the post.
Add the seasoned steak to a zip-lock bag.
Vacuum-seal the bag using "water displacement" technique: Seal all but one corner of the bag, and slowly place it into a container with water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Place the bag into the water bath in the sous vide container. Make sure it is fully submerged.
Cook for 1 hour for a 1-inch steak. (It takes 1.5 hours for 1.5 inches, and 2 hours for 2 inches.)
Sear the steak: When your steak is cooked in the sous vide machine, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.
Remove the steak from the ziploc bag and wipe off the moisture with paper towels.
Season with more salt and pepper if necessary.
Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once hot, add the steak and sear about 1 minute per side until nicely browned.
Slice against the grain and serve with potatoes and veggies.