Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. If you’d like to cook it to other doneless, see the temperature chart in the post.

Rub the steak with 1/2 tablespoon oil on all sides.

Season with salt and pepper.

Add the seasoned steak to a zip-top bag.

Place the bag into the water bath in the sous vide container. Make sure it is fully submerged. (If your meat is floating, you can use heavy kitchen items such as metal kitchen tongs to weigh it down.)

Cook for 1 to 4 hours depending on the thickness of your steak. Cook 1-inch thick steak for 1 hour, 1.5-inch thick for 2 hours, 2-inch thick for 2.5 hours, and 2.5-inch for 4 hours.

When the timer goes off, 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 zip-top bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)

Season with more salt and pepper if necessary.

Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once very hot, add the steak and sear about 1 minute per side until nicely browned.

Slice against the grain and serve immediately.