Combine the garlic and onion powders in a shaker, if available. This step is optional, but it helps in even distribution.

Generously coat both sides of the steak with the garlic and onion mixture. Follow by liberally seasoning each side with sea salt and freshly ground black pepper. For best results, use coarse salt rather than fine table salt. Press the seasonings firmly into the steak to ensure they adhere.

Prepare your sous vide setup according to your device’s instructions, ensuring the water level in the container can accommodate the submerged steak. Set the sous vide cooker to 130°F to achieve a medium-rare finish.

Place the steak in a large freezer-safe bag, leaving it unsealed. Slowly lower the bag into the heated water, allowing the pressure of the water to expel excess air from the bag. Tongs can be helpful for this, as the water will be quite hot.

Once all air is removed and the steak is fully submerged, seal the bag and clip it to the edge of the container to prevent it from slipping into the water. Cook the steak in the water bath for 2 hours.

After 2 hours, carefully remove the bag from the water. Take the steak out and pat it completely dry with paper towels. This step is essential for achieving a great sear.

Place a cast iron or stainless steel skillet over high heat and add enough vegetable oil to coat the pan, which will help maintain a high smoke point. Ensure your kitchen is ventilated, as the oil will produce some smoke.

Once the pan is smoking hot, add the steak, searing it for a brief 30 seconds on each side, flipping it frequently. After about a minute, add 2 tablespoons of butter to the pan and begin basting the steak as you continue to sear. Aim for a total sear time of no more than 3-4 minutes to prevent overcooking.

Once the steak has reached a rich brown color, remove it from the pan. With sous vide-cooked steak, there's no need for resting—simply slice and serve immediately. If the steak appears slightly gray initially, it will deepen in color to a beautiful red as it interacts with the air.